THE MENU PICKLE RELISH IMPROV

This is a revised take on this condiment improv.

It is not strictly a recipe. It is a rule of thumb account.

You could make this kind of thing really hot.

Mine is rather a mild but zesty savory pickle relish, like you might find on an Italian sub, for example.

In a large glass pickle or pepper jar, combine:

3 parts minced healthfood store dill pickle, and corresponding amount of juice from that jar

1 part minced mild Greek pepperoncinis, and corresponding amount of juice from that jar

1 part minced sweet cherry pepper, and corresponding juice from that jar

1 crushed clove of garlic

1 medium finely diced or minced raw cooking onion. For a milder effect, you might use a sweet vidalia

You can also add to this other things, pickled minced okra, pickled minced cauliflour, pickled minced onion, pickled peppers, of various kinds, pickled or raw minced zucchini, pickled minced broccoli stalks which I do, etc Black pepper. Don't add any salt.

Then you let this sit for a day at room temp. That gives the raw onion and garlic time to soften in the vinegar. Then refrigerate. This relish will be salty, so you can use it in moderation,  say in a submarine sandwich, or dilute it in water or drain it, before use, use it as an ingredient in cooking say vegetables, or even in say lasagna, in place of salt, etc. My grandmother used something like this as a condiment for greens, which she ate with cornbread. It would be good on a sliced pork barbecue sandwich, or a Philly steak sandwich.

One might also add things like capers, artichoke hearts, and olives; but, as Guthrie Featherstone once quipped, regarding calling in a QC for a grand theft, wouldn't that be over egging the pudding?