Relish

Last updated
Three types of relishes are used here to accompany nshima (in the top right), a cornmeal product in African cuisine. Nsima Relishes.JPG
Three types of relishes are used here to accompany nshima (in the top right), a cornmeal product in African cuisine.

A relish (a pickle-based condiment) is a cooked and pickled culinary dish made of chopped vegetables, fruits or herbs, typically used as a condiment to enhance a staple. [1] Examples are chutneys and the North American relish, a pickled cucumber jam eaten with hot 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, dill and sweet relishes.

Contents

Kyopolou (K'opoolu), a relish from the Balkans made from red bell peppers, eggplant and garlic. Kyopoolu bg.jpg
Kyopolou (Кьопоолу), a relish from the Balkans made from red bell peppers, eggplant and garlic.

Relish generally consists of discernible vegetable or fruit pieces in a sauce, although the sauce is subordinate in character to the vegetable or fruit pieces. [4] [5] Herbs may also be used, and some relishes, such as chermoula, 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 as ketchup. Relish typically has a strong flavor that complements or adds to the primary food item with which it is served. [1] [7]

Varieties

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources.
Chow-chow Chow Chow.JPG
Chow-chow
Doenjang Doenjang.jpg
Doenjang

This is a list of notable relishes.

Pickle relish, prepared with the addition of cilantro Pickle relish with cilantro.jpg
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 used spreads in 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, and Claussen are well known in the U.S. as producers of pickled cucumbers and pickle relishes. [7] [25] [26] [27] Chicago-style relish is a sweet pickle relish that is a standard ingredient on the Chicago-style hot dog. [28] Pickle relish is an important ingredient in many varieties of the U.S. version of tartar sauce. [29] [30]

See also

Related Research Articles

<span class="mw-page-title-main">Condiment</span> Substance added to food for flavour

A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavour, to enhance the flavour, or to complement the dish.

<span class="mw-page-title-main">Chutney</span> South Asian condiments made of spices, vegetables, and fruit

A chutney is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce.

<span class="mw-page-title-main">Mixed pickle</span> Pickles made from a variety of vegetables mixed in the same pickling process

Mixed pickles are pickles made from a variety of vegetables mixed in the same pickling process. Mixed pickles are eaten much like other pickles: in small amounts to add flavor and to accent a meal. Mixed pickles appear in many different world cuisines.

<span class="mw-page-title-main">Piccalilli</span> British relish of chopped pickled vegetables and spices

Piccalilli, or mustard pickle, is a British interpretation of South Asian pickles, a relish of chopped and pickled vegetables and spices. Regional recipes vary considerably.

<span class="mw-page-title-main">Remoulade</span> Mayonnaise-based cold sauce

Rémoulade is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.

<span class="mw-page-title-main">Chow-chow (food)</span> Relish

Chow-chow is a pickled dish from the American South.

<span class="mw-page-title-main">Pickling</span> Procedure of preserving food in brine or vinegar

Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs.

<span class="mw-page-title-main">Philippine condiments</span> Condiments used in Filipino cuisine

The generic term for condiments in the Filipino cuisine is sawsawan. Unlike sauces in other Southeast Asian regions, most sawsawan are not prepared beforehand, but are assembled on the table according to the preferences of the diner.

<span class="mw-page-title-main">Pickled pepper</span> Capsicum pepper preserved by pickling

A pickled pepper is a Capsicum pepper preserved by pickling, which usually involves submersion in a brine of vinegar and salted water with herbs and spices, often including peppercorns, coriander, dill, and bay leaf.

<span class="mw-page-title-main">Pickled cucumber</span> Cucumber pickled in brine, vinegar, or other solution

A pickled cucumber – commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand – is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment. The fermentation process is executed either by immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles.

<i>Jangajji</i> Korean pickled vegetable dish

Jangajji (장아찌) or pickled vegetables is a type of banchan made by pickling vegetables. Unlike kimchi, jangajji is non-fermented vegetables, usually pickled in soy sauce, soybean paste, or chili paste. Jangajji dishes are usually preserved for a long period of time, and served with a drizzle of sesame oil. Preserved foods like jangajji were developed to attain a certain level of vegetable consumption during the long, harsh winters on the Korean peninsula.

<span class="mw-page-title-main">Pickled lime</span> Method of preserving the fruit of limes

Pickled lime is a food that involves the pickling of limes to preserve them and add flavor.

<span class="mw-page-title-main">Pickled fruit</span> Fruit that has been preserved by anaerobic fermentation in brine or immersion in vinegar

Pickled fruit refers to fruit that has been pickled. Pickling is the process of food preservation by either anaerobic fermentation in brine or immersion in vinegar. Many types of fruit are pickled. Some examples include peaches, apples, crabapples, pears, plums, grapes, currants, tomatoes and olives. Vinegar may also be prepared from fruit, such as apple cider vinegar.

<span class="mw-page-title-main">Anchovy paste</span> Food product

Anchovy paste is a fish paste food product prepared using anchovies as a primary ingredient. It is used as a condiment and as an ingredient in various dishes, such as Scotch woodcock, and is a mass-produced product. It has been used for centuries to provide flavor to foods and as a source of nutrients, and it is a part of the cuisines of Great Britain, Italy, the Philippines and Vietnam. It is a major export product of Morocco.

References

  1. 1 2 3 Jeanroy, A.; Ward, K. (2009). Canning and Preserving For Dummies. --For dummies. John Wiley & Sons. p. 94. ISBN   978-0-470-50455-0 . Retrieved November 3, 2017.
  2. 1 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 . Retrieved November 3, 2017.
  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 . Retrieved November 3, 2017.
  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 . Retrieved November 3, 2017.
  5. ↑ Miloradovich, M. (1950). Cooking with Herbs and Spices. Dover Publications. p. 220. ISBN   978-0-486-26177-5 . Retrieved November 3, 2017.
  6. 1 2 Shulman, M.R. (2014). The Simple Art of Vegetarian Cooking. Rodale. p. 144. ISBN   978-1-62336-130-3 . Retrieved November 3, 2017.
  7. 1 2 3 4 Skrabec, Q.R. (2009). H.J. Heinz: A Biography. McFarland, Incorporated, Publishers. p. 120. ISBN   978-0-7864-5332-0 . Retrieved November 3, 2017.
  8. ↑ Zabilka, G. (2007). Customs and Culture of the Philippines. Tuttle Publishing. p. pt111. ISBN   978-1-4629-1302-2 . Retrieved November 3, 2017.
  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 . Retrieved November 3, 2017.[ permanent dead link ]
  10. ↑ Skrabec, Q.R. (2009). H.J. Heinz: A Biography. McFarland, Incorporated, Publishers. p. 73. ISBN   978-0-7864-5332-0 . Retrieved November 3, 2017.
  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 . Retrieved November 3, 2017.
  12. 1 2 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 . Retrieved November 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 . Retrieved October 5, 2008.
  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 . Retrieved November 3, 2017.
  15. ↑ Vongerichten, M. (2011). The Kimchi Chronicles: Korean Cooking for an American Kitchen. Rodale. p. 86. ISBN   978-1-60961-128-6 . Retrieved November 3, 2017.
  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 . Retrieved 2017-11-05.
  17. ↑ Steele, L. (1989). The Book of Sandwiches. Book Of... Series. HP Books. p. 100. ISBN   978-0-89586-789-6 . Retrieved November 3, 2017.
  18. ↑ Small, E. (2009). Top 100 Food Plants. NRC Research Press. p. 346. ISBN   978-0-660-19858-3 . Retrieved November 3, 2017.
  19. ↑ Pasley, Sally (August 31, 2011). "Piccalilli". The Boston Globe.
  20. ↑ Albala, K. (2011). Food Cultures of the World Encyclopedia [4 volumes]. ABC-CLIO. p. 286. ISBN   978-0-313-37627-6 . Retrieved November 3, 2017.
  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 . Retrieved November 5, 2017.
  22. ↑ "Tapenade". BBC Food. Retrieved 9 June 2022.
  23. ↑ Morgan, J. (2007). Culinary Creation. Taylor & Francis. p. 156. ISBN   978-1-136-41271-4 . Retrieved November 3, 2017.
  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 . Retrieved November 3, 2017.
  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 . Retrieved November 3, 2017.
  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 . Retrieved November 3, 2017.
  27. ↑ Gold, Amanda (June 18, 2008). "Taster's Choice: Claussen wins raves in relish challenge". San Francisco Chronicle. Retrieved November 3, 2017.
  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 . Retrieved November 3, 2017.
  29. ↑ Wolke, Robert L. (2002). What Einstein Told His Cook . New York: W. W. Norton & Company. pp.  102. ISBN   978-0-393-32942-1.
  30. ↑ Demoelt, D. (2009). The Rodale Whole Foods Cookbook. Rodale. p. 602. ISBN   978-1-60529-232-8 . Retrieved November 3, 2017.

Further reading

This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.