The following post is either going to blow your mind or convince you that I’m stupid.

I don’t eat a lot of relish, but every now and then it goes well with charcuterie, or maybe a steamed wiener on a sweet white bun.  For the past few years I’ve been trying to make relish and other condiments like piccalilli by chopping up a bunch of vegetables and canning them with a sweet and sour pickling liquid.  I haven’t been entirely happy with the results.  Maybe I chopped the cucumbers too coarsely, and the condiment didn’t have the semi-fluid, spreadable consistency I was looking for.  Or perhaps, since the chopped vegetables have to be completely submerged in the pickling liquid for … Continue reading.