Pickle and relishes have given a lift to many a homey meal. Serve them with snacks and sandwiches,
as hors d'ouvres on a relish tray, or as an accompaniment to meats and poultry. Used in small
quantities, they add nice flavor to certain salad dressings, sauces, and like preserves, they make very special gifts.
Kinds of Pickles
Brined Pickles. Old-fashioned brined pickles are cured in a water and salt solution over a period of weeks. Dill pickles, sauerkraut, and green tomatoes are frequently cured that way. Although it is possible to brine pickles at home, the method requires controlled temperatures and conditions as well as patience. Most homecooks these days use fresh-pack, or short brine method.
Fresh-Pack Pickles. Fresh-pack, or short brine pickles are soaked in a salt solution for several hours or more to extract moisture, then drained and preserved in vinegar.
Relishes. Relishes usually combine several fruits or vegetalbes that are chopped or sliced, cooked and seasoned, then pack in jars and processed. Some relishes are mild and subtly flavored; others are spicy and hot. Chutneys, as we know them, are sweet spicy fruit relishes, often dotted with raisins.
Fruit Pickles. Fruit pickles are made from whole or sliced fruit that are simmered in a spicy, sweet-sour syrup.