Relish

Arelish(a pickle-based condiment) is acookedandpickledculinary dish made of choppedvegetables,fruitsorherbs,typically used as acondimentto enhance a staple.^[1]Examples arechutneysand the North American relish, apickled cucumberjam eaten withhot dogs.^[2]^[3]In North America, the word "relish" is frequently used to describe a single variety of finely chopped pickled cucumber relish, such as pickle,dilland sweet relishes.

Relish generally consists of discernible vegetable or fruit pieces in asauce,although the sauce is subordinate in character to the vegetable or fruit pieces.^[4]^[5]Herbs may also be used, and some relishes, such aschermoula,are prepared entirely using herbs and spices.^[6]Relish can consist of a single type or a combination of vegetables and fruit, which may be coarsely or finely chopped; its texture will vary depending on the slicing style used for these solid ingredients,^[1]but generally a relish is not as smooth as a sauce-type condiment such asketchup.Relish typically has a strong flavor that complements or adds to the primary food item with which it is served.^[1]^[7]

Varieties

Chow-chow

Doenjang

This is a list of notable relishes.

Ajika
Ajvar
Achar
Atchara^[8]
Bostongurka
Biber salçası
Branston relish
Chakalaka^[9]
Chermoula^[6]
Chow-chow^[10]
Chrain
Chutney^[7]
Cranberryrelish^[11]
Ćwikła– Polish beet relish
Dillrelish
Doenjang^[12]
Gentleman's Relish– was invented in 1828 by John Osborn and contains spiced anchovy.^[13]It is traditionally spread sparingly atop unsalted butter on toast.
Giardiniera
Gochujang^[12]
Indiarelish^[7]
Lecsó
Ljutenica
Kachumbari– common in East Africa
Kimchi relish – prepared usingkimchias a main ingredient^[14]^[15]
Kyopolou
Kuchela^[16]
Malidzano
Mango pickle^[17]
Mixed pickles
Mostarda– prepared as a relish, fruit pickle, fruit preserve or chutney^[18]
Muhammara
Matbucha
Pearrelish
Pebre
Piccalilli^[19]^[20]
Pickled cucumber
Pico de gallo
Pinđur
Salsa^[21]
Sambal
Tapenade^[22]
Vinagrete

Pickle relish,prepared with the addition of cilantro

In the United States, the most common commercially available relishes are made from pickled cucumbers and are known in the food trade as pickle relishes. Pickle relish is one of the most commonly usedspreadsin the U.S.^[23]Two variants of this are hamburger relish (pickle relish in a tomato base or sauce) and hot dog relish (pickle relish in a mustard base or sauce).^[2]Another readily available commercial relish in the U.S. is corn (maize) relish.^[24]Heinz,Vlasic,andClaussenare well known in the U.S. as producers of pickled cucumbers and pickle relishes.^[7]^[25]^[26]^[27]Chicago-style relishis a sweet pickle relish that is a standard ingredient on theChicago-style hot dog.^[28]Pickle relish is an important ingredient in many varieties of the U.S. version oftartar sauce.^[29]^[30]

A coconut-mangochutney
Gentleman's Relish
Homemademostarda

References

^^a ^b ^cJeanroy, A.; Ward, K. (2009).Canning and Preserving For Dummies.--For dummies. John Wiley & Sons. p. 94.ISBN 978-0-470-50455-0.RetrievedNovember 3,2017.
^^a ^bHui, Y.H.; Ghazala, S.; Graham, D.M.; Murrell, K.D.; Nip, W.K. (2003).Handbook of Vegetable Preservation and Processing.Food Science and Technology. CRC Press. p. 234.ISBN 978-0-203-91291-1.RetrievedNovember 3,2017.
^Smith, A.F. (2013).Food and Drink in American History: A "Full Course" Encyclopedia [3 Volumes]: A "Full Course" Encyclopedia.EBSCO ebook academic collection. ABC-CLIO. p. 433.ISBN 978-1-61069-233-5.RetrievedNovember 3,2017.
^Ramineni, S.; Kawana, M. (2012).Entice With Spice: Easy Indian Recipes for Busy People.Tuttle Publishing. p. 100.ISBN 978-1-4629-0527-0.RetrievedNovember 3,2017.
^Miloradovich, M. (1950).Cooking with Herbs and Spices.Dover Publications. p. 220.ISBN 978-0-486-26177-5.RetrievedNovember 3,2017.
^^a ^bShulman, M.R. (2014).The Simple Art of Vegetarian Cooking.Rodale. p. 144.ISBN 978-1-62336-130-3.RetrievedNovember 3,2017.
^^a ^b ^c ^dSkrabec, Q.R. (2009).H.J. Heinz: A Biography.McFarland, Incorporated, Publishers. p. 120.ISBN 978-0-7864-5332-0.RetrievedNovember 3,2017.
^Zabilka, G. (2007).Customs and Culture of the Philippines.Tuttle Publishing. p. pt111.ISBN 978-1-4629-1302-2.RetrievedNovember 3,2017.
^Rubin, N.; Temkin, N. (2005).Chic Jozi: The Jo'burg Pocketbook.Penguin Random House South Africa. p. 84.ISBN 978-1-86872-942-5.RetrievedNovember 3,2017.^{[permanent dead link‍]}
^Skrabec, Q.R. (2009).H.J. Heinz: A Biography.McFarland, Incorporated, Publishers. p. 73.ISBN 978-0-7864-5332-0.RetrievedNovember 3,2017.
^Rodgers, R.; Williams, C.; Thomas, M. (2005).Sauces, Salsas & Relishes.Williams Sonoma mastering (in Spanish). Free Press. p. 124.ISBN 978-0-7432-6737-3.RetrievedNovember 3,2017.
^^a ^bHolland, M. (2015).The World on a Plate: 40 Cuisines, 100 Recipes, and the Stories Behind Them.Penguin Publishing Group. p. pt221.ISBN 978-0-698-19406-9.RetrievedNovember 3,2017.
^Trust, National (June 17, 2007).Gentleman's Relish: And Other English Culinary Oddities (A Gourmet's Guide).Warrington:National Trust Books (Anova Books). pp. 12–13.ISBN 978-1-905400-55-3.RetrievedOctober 5,2008.
^K-FOOD: Combining Flavor, Health, and Nature.Korean Culture. South Korean Culture and Information Service. 2015. p. 42.ISBN 978-89-7375-599-8.RetrievedNovember 3,2017.
^Vongerichten, M. (2011).The Kimchi Chronicles: Korean Cooking for an American Kitchen.Rodale. p. 86.ISBN 978-1-60961-128-6.RetrievedNovember 3,2017.
^Kraig, B.; Sen, C.T. (2013).Street Food Around the World: An Encyclopedia of Food and Culture.ABC-CLIO. p. 354.ISBN 978-1-59884-955-4.Retrieved2017-11-05.
^Steele, L. (1989).The Book of Sandwiches.Book Of... Series. HP Books. p. 100.ISBN 978-0-89586-789-6.RetrievedNovember 3,2017.
^Small, E. (2009).Top 100 Food Plants.NRC Research Press. p. 346.ISBN 978-0-660-19858-3.RetrievedNovember 3,2017.
^Pasley, Sally (August 31, 2011)."Piccalilli".The Boston Globe.
^Albala, K. (2011).Food Cultures of the World Encyclopedia [4 volumes].ABC-CLIO. p. 286.ISBN 978-0-313-37627-6.RetrievedNovember 3,2017.
^Karmel, E. (2009).Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill.Wiley. p. 156.ISBN 978-0-470-18648-0.RetrievedNovember 5,2017.
^"Tapenade".BBC Food.Retrieved9 June2022.
^Morgan, J. (2007).Culinary Creation.Taylor & Francis. p. 156.ISBN 978-1-136-41271-4.RetrievedNovember 3,2017.
^Sutherland, J.; Varm, A.H. (1987).Colour Atlas of Food Quality Control.A Wolfe science book. Taylor & Francis. p. 131.ISBN 978-0-7234-0815-4.RetrievedNovember 3,2017.
^Food and Beverage Market Place 2000-2001: Companies & Divisions, Brand Names, Key Executives, Mail Order Catalogs, Information Resources.Grey House Publishing. 2000. p. 1569.ISBN 978-1-891482-47-2.RetrievedNovember 3,2017.
^Yannios, T. (1998).The Food Report Card: 12,000 Favorite Foods--including Brand-name Products--graded A, B, C, Or D for Nutritional Value.Macmillan. p. 92.ISBN 978-0-02-038965-1.RetrievedNovember 3,2017.
^Gold, Amanda (June 18, 2008)."Taster's Choice: Claussen wins raves in relish challenge".San Francisco Chronicle.RetrievedNovember 3,2017.
^Mercuri, B. (2007).The Great American Hot Dog Book: Recipes and Side Dishes from Across America.Gibbs Smith. p. 92.ISBN 978-1-4236-0022-0.RetrievedNovember 3,2017.
^Wolke, Robert L.(2002).What Einstein Told His Cook.New York: W. W. Norton & Company. pp.102.ISBN 978-0-393-32942-1.
^Demoelt, D. (2009).The Rodale Whole Foods Cookbook.Rodale. p. 602.ISBN 978-1-60529-232-8.RetrievedNovember 3,2017.

External links

USDA Standards for Grades of Pickles (including relishes)Archived2008-05-17 at theWayback Machine
Relishes at recipe source

[Jeanroy_Ward_2009-1] Jeanroy, A.; Ward, K. (2009).Canning and Preserving For Dummies.--For dummies. John Wiley & Sons. p. 94.ISBN 978-0-470-50455-0.RetrievedNovember 3,2017.

[Hui_Ghazala_Graham_Murrell_2003-2] Hui, Y.H.; Ghazala, S.; Graham, D.M.; Murrell, K.D.; Nip, W.K. (2003).Handbook of Vegetable Preservation and Processing.Food Science and Technology. CRC Press. p. 234.ISBN 978-0-203-91291-1.RetrievedNovember 3,2017.

[Smith_2013-3] Smith, A.F. (2013).Food and Drink in American History: A "Full Course" Encyclopedia [3 Volumes]: A "Full Course" Encyclopedia.EBSCO ebook academic collection. ABC-CLIO. p. 433.ISBN 978-1-61069-233-5.RetrievedNovember 3,2017.

[Ramineni_Kawana_2012-4] Ramineni, S.; Kawana, M. (2012).Entice With Spice: Easy Indian Recipes for Busy People.Tuttle Publishing. p. 100.ISBN 978-1-4629-0527-0.RetrievedNovember 3,2017.

[Miloradovich_1950-5] Miloradovich, M. (1950).Cooking with Herbs and Spices.Dover Publications. p. 220.ISBN 978-0-486-26177-5.RetrievedNovember 3,2017.

[Shulman_2014-6] Shulman, M.R. (2014).The Simple Art of Vegetarian Cooking.Rodale. p. 144.ISBN 978-1-62336-130-3.RetrievedNovember 3,2017.

[Skrabec_2009-7] Skrabec, Q.R. (2009).H.J. Heinz: A Biography.McFarland, Incorporated, Publishers. p. 120.ISBN 978-0-7864-5332-0.RetrievedNovember 3,2017.

[Zabilka_2007-8] Zabilka, G. (2007).Customs and Culture of the Philippines.Tuttle Publishing. p. pt111.ISBN 978-1-4629-1302-2.RetrievedNovember 3,2017.

[Rubin_Temkin_2005-9] Rubin, N.; Temkin, N. (2005).Chic Jozi: The Jo'burg Pocketbook.Penguin Random House South Africa. p. 84.ISBN 978-1-86872-942-5.RetrievedNovember 3,2017.^{[permanent dead link‍]}

[Skrabec_2009-2-10] Skrabec, Q.R. (2009).H.J. Heinz: A Biography.McFarland, Incorporated, Publishers. p. 73.ISBN 978-0-7864-5332-0.RetrievedNovember 3,2017.

[Rodgers_Williams_Thomas_2005-11] Rodgers, R.; Williams, C.; Thomas, M. (2005).Sauces, Salsas & Relishes.Williams Sonoma mastering (in Spanish). Free Press. p. 124.ISBN 978-0-7432-6737-3.RetrievedNovember 3,2017.

[Holland_2015-12] Holland, M. (2015).The World on a Plate: 40 Cuisines, 100 Recipes, and the Stories Behind Them.Penguin Publishing Group. p. pt221.ISBN 978-0-698-19406-9.RetrievedNovember 3,2017.

[13] Trust, National (June 17, 2007).Gentleman's Relish: And Other English Culinary Oddities (A Gourmet's Guide).Warrington:National Trust Books (Anova Books). pp. 12–13.ISBN 978-1-905400-55-3.RetrievedOctober 5,2008.

[SKCIS_2015-14] K-FOOD: Combining Flavor, Health, and Nature.Korean Culture. South Korean Culture and Information Service. 2015. p. 42.ISBN 978-89-7375-599-8.RetrievedNovember 3,2017.

[Vongerichten_2011-15] Vongerichten, M. (2011).The Kimchi Chronicles: Korean Cooking for an American Kitchen.Rodale. p. 86.ISBN 978-1-60961-128-6.RetrievedNovember 3,2017.

[Kraig_Sen_2013-16] Kraig, B.; Sen, C.T. (2013).Street Food Around the World: An Encyclopedia of Food and Culture.ABC-CLIO. p. 354.ISBN 978-1-59884-955-4.Retrieved2017-11-05.

[Steele_1989-17] Steele, L. (1989).The Book of Sandwiches.Book Of... Series. HP Books. p. 100.ISBN 978-0-89586-789-6.RetrievedNovember 3,2017.

[Small_2009-18] Small, E. (2009).Top 100 Food Plants.NRC Research Press. p. 346.ISBN 978-0-660-19858-3.RetrievedNovember 3,2017.

[Vargas_2011-19] Pasley, Sally (August 31, 2011)."Piccalilli".The Boston Globe.

[Albala_2011-20] Albala, K. (2011).Food Cultures of the World Encyclopedia [4 volumes].ABC-CLIO. p. 286.ISBN 978-0-313-37627-6.RetrievedNovember 3,2017.

[Karmel_2009-21] Karmel, E. (2009).Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill.Wiley. p. 156.ISBN 978-0-470-18648-0.RetrievedNovember 5,2017.

[22] "Tapenade".BBC Food.Retrieved9 June2022.

[Morgan_2007-23] Morgan, J. (2007).Culinary Creation.Taylor & Francis. p. 156.ISBN 978-1-136-41271-4.RetrievedNovember 3,2017.

[Sutherland_Varm_1987-24] Sutherland, J.; Varm, A.H. (1987).Colour Atlas of Food Quality Control.A Wolfe science book. Taylor & Francis. p. 131.ISBN 978-0-7234-0815-4.RetrievedNovember 3,2017.

[Grey_House_Publishing_2000-25] Food and Beverage Market Place 2000-2001: Companies & Divisions, Brand Names, Key Executives, Mail Order Catalogs, Information Resources.Grey House Publishing. 2000. p. 1569.ISBN 978-1-891482-47-2.RetrievedNovember 3,2017.

[Yannios_1998-26] Yannios, T. (1998).The Food Report Card: 12,000 Favorite Foods--including Brand-name Products--graded A, B, C, Or D for Nutritional Value.Macmillan. p. 92.ISBN 978-0-02-038965-1.RetrievedNovember 3,2017.

[Gold_2008-27] Gold, Amanda (June 18, 2008)."Taster's Choice: Claussen wins raves in relish challenge".San Francisco Chronicle.RetrievedNovember 3,2017.

[Mercuri_2007-28] Mercuri, B. (2007).The Great American Hot Dog Book: Recipes and Side Dishes from Across America.Gibbs Smith. p. 92.ISBN 978-1-4236-0022-0.RetrievedNovember 3,2017.

[Wolke-29] Wolke, Robert L.(2002).What Einstein Told His Cook.New York: W. W. Norton & Company. pp.102.ISBN 978-0-393-32942-1.

[Demoelt_2009-30] Demoelt, D. (2009).The Rodale Whole Foods Cookbook.Rodale. p. 602.ISBN 978-1-60529-232-8.RetrievedNovember 3,2017.

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Relish

Contents

Varieties

See also

References

Further reading

External links