Home Forums Hunting & Shooting Hunter's Campfire Pickle relish

Bread and Butter jalapeños as relish is the bomb on elk sausage dogs.

Jalapenos. You can keep the relish.

I prefer dill.

Use it in chicken and tuna salad..

the shizzle. made in Phoenix. half cucumber/half jalapeno

Another vote for dill. Especially on hot dogs and tuna.

Is any fat added to the elk sausage?

I make elk/venison sausage with 30% pork butt.

I prefer dill

Have both and use both, along with a large variety of other condiments. Recently found a red pepper and onion relish that's killer.

Whatever kind they put on hot dogs up Chicago way, the unnaturally green kind, I don't like. Not so much against the flavor just concern over the chemistry involved.

Also my wife makes some every so often, some old world recipe that she grew up with. I usually enjoy her culinary efforts but this stuff must have been formulated to keep occupying forces from stealing it because it is revolting. Kerosene twang that hangs around long after consumption. She really enjoys it though.

I like both depending on what Im eating it with.

For me, chow-chow depends on the ingredients and who made it. A neighbor lady made it years ago, and it was delicious. I bought some at the local Amish store, a commercial made one, and one bite was all I could stand.

I like a jar o’ chow chow that’s been on the Rural King shelf for so long it has dust, pushed back behind the pickled okra

Pickrilled oke’ras ( not o’Cree ) is whole ‘nother thread….

Woooo weeeee

We use a 15 percent ratio of 50/50 pork trim.

I have a friend that makes a sweet mustard relish out of zucchini and onions that's dang good.

Sweet. Once in a great while, on a hotdog

Spicy corn relish, or tomato relish, for the win !

Wickles relish used to be very good but now it's imported from India. One wonders WHY