ALL SIGNS POINTED TO RELISH THIS WEEK IT JUST HAD TO BE DONE?!
Let’s travel back in time long ago to 6 days ago. I knew I wanted to share something “American” on Substack as I’m traveling back to the US as you’re reading this (surprise) but I also wanted to celebrate the near arrival of spring (March 20th, this Thursday). When I think about spring favorites, there is hands down no doubt in my mind that it isn’t my crispy, crunchy, fresh cucumber jam. I make it at least once a month and am honestly just really proud of it.
This got the wheels turning… Okay, American - cucumbers - pickles - relish? DONE.
It somehow hadn’t dawned on me until this past week that relish is simply not a thing outside of the US. I spent a few days testing recipes and then, I was interviewed by my talented friend,
, about several topics including my ideal hotdog: mustard, relish, and sometimes ketchup. The crowd went silent and that’s when I realized the relish I was recipe developing that same morning had to be PERFECT if I was going to introduce the flavor to newbies. To me, this recipe is perfect*.*Flavor and taste are subjective - this recipe is perfect for my tastebuds so test it out then do your thing according to your preferences!
The Recipe
Think outside the box with relish! It’s not just for hotdogs. Use it as a tangy, crunchy, vinegary, slightly sweet element to dishes. I personally love it on avocado toast, in a tuna salad, in dips… more pairings and combinations below recipe.
