I only eat pickles in hot dogs and that is sliced dills. I'm not a relish fan.

Yum. Tuna, peanut butter, deli meat, egg salad, chicken salad...all are better with pickles!

I like sweet pickle relish on hotdogs with mustard and chopped onions. I keep sliced hambuger dills for burgers. I do mix chopped sweet pickles into tuna salad. Other than that, we're more likely to have dill pickle spears or sweet mixed pickles on the side with a sandwich.

I like pickle relish in tuna salad, and chicken salad. once in a blue moon, I crave sweet gherkin or bread & butter pickles.

We only buy dill pickles, but I also make refrigerator dill pickles and add a Habanero chili to them.

I make an olive relish with olives, oregano, garlic, black pepper, and olive oil and then make a Muffuletta sandwich with that. I sometimes add other pickled vegetables to that, such as carrots, cauliflower, onion, capers, and pepperoncini, if I have giardiniera on hand. They all have to be minced very finely.

When I make deviled ham, deviled turkey, or deviled egg salads for sandwiches, I add either pimento stuffed olives or dill pickles, but not both.

I do not eat hamburgers or hot dogs, as a rule - at least I do not make them at home.

I make my own sauerkraut and add that to some sandwiches, especially Reuben sandwiches.

Bread and butter pickles on ham, roast beef and sloppy joes. Relish on hot dogs or burgers.

tj

I like ham & cheese with dill pickles.

Only dill consumers here too. DH is the sandwich maker, and we both like dill pickle on roast chicken, beef, ham, tuna sandwiches. Never sweet relish on anything at all. If I'm making the filling for a 'salad' sandwich like egg, or tuna, I include a little of the liquid from the pickle jar.

I do occasionally enjoy a couple of the crunchy sweet mini gherkins if included on a vegetable tray but that comes up maybe once a year.

Bread and butter pickles with burgers here.

No pickles in anything!! Other than maybe pickled asparagus, green beans or green cherry tomatoes in a Bloody Mary!!

Chutney in sandwiches, yes, but no cucumber chips or dill pickles or relish in any hamburger, hotdog or sandwich. If a burger or sandwich comes with them, I pick them out and toss.

I love dill pickle and that is what I keep on hand. They are essential in tuna or egg salad, and I like them on many other sandwiches. The other pickles that I will use are banana peppers - especially as part of a cheese & veggie sub - and giardiniera on my homemade pizza; also, sushi ginger is a type of pickle, isn't it?

I had ploughman's pickle (aka Branston pickle) on my 2 trips in England, which is a combination of vegetables in a pickling brine with spices, served with cheese and bread. I've bought the Heinz jarred version, but that tends to taste not much different than catsup and mustard, with sweet pickles, to me. even though it had the vegetables (eg rutabaga) in it.

Branston Pickle is really a form of chutney. Very different from the types of pickles being included in sandwiches here and also not very much like any pickle relish I've ever encountered. With the exception of giardiniera, most pickles and pickle relishes popular with Americans tend to be based on a single vegetable, often cucumbers. Chutney is typically always made with a mixture of vegetables and/or fruit and can be sweet, tart, spicy and tangy all at the same time.

Love dill pickles! Ialways ask for extra when we get a burger from In-N-Out or the Habit. Always at home, too. We’re never without a jar of Claussen whole Kosher dills in the fridge.

There's a type of "pickled" vegetables in Mexican cuisine. It probably can be made many ways but often includes disk-sliced carrots and radishes, onion, jicama and some kind of pepper to give it heat. It's frequently seen at salsa counters of informal Mexican food places. I'm not sure about adding to sandwiches but it's a very tasty accompanying dish.

This is funny, because today at lunch I made a sandwich of chicken/provolone cheese/mayo and since there was no more lettuce, I thought to myself - hey, I have some dill pickle slices! I have never made sandwiches at home with dill pickles, other than grillled cheese or cheese burgers (love dill relish on hot dogs). You know, that chicken sandwich was GOOD. ha

ETA: I made a mistake, I meant SWEET relish on hot dogs. I noticed after I read Outside Playing's post.

I love pickles of any kind. Love bread and butter pickles on a cheese or ham sandwich or even with just bread and butter. With my diet I can't eat sweet pickles any longer. Love dill pickles especially on a burger. I also put sauerkraut on a sandwich. I no longer eat bread but I make a Chaffle which is egg and cheese made in a waffle maker to make bread substitute and I make a Reuben with Swiss cheese and sauerkraut or a ham and pickle. I also used to use pickled turnip on a sandwich.

Chutney with hard cheeses, cold meats and with hot savoury foods like sausages if there is no gravy or sauce. I make it with whatever fruit is free and plentiful e.g. rhubarb, apple, gooseberry, plum etc. I also make a runner bean chutney. Dill pickles I just eat straight out of the jar. We don't eat hamburgers or hot dogs.

Greengage chutney making session.

Love chutney too. Floral, your jars of chutney look wonderful.

I only like dill pickles....and only Claussen.

When I was a kid, I loved sweet gherkins and relish, but not any more. I prefer sour/salty pickles now. And never, ever pickles in egg or any other salad - not for me.

I don't put pickles in the sandwiches I mostly eat, but they're sure good on a burger.

We just don't have pickles around the house nowadays, so I do not often eat them - I usually prefer homemade refrigerator pickles, but haven't made any in quite some time, since I haven't grown cukes in quite some time. My recipe does have some sugar, but not so much that you notice.

I like to add olives and capers to salads.

My favorite is Clausen kosher dills. I miss the minis they used to sell and haven't been able to find them since the pandemic. So now I buy the sliced for burgers or the spears.

I also like pickled asparagus and make my own, and we eat a lot of pickled okra. I also use sweet relish on a hot dog and in tuna salad. I’ll use pickle juice often in potato salad, deviled eggs, and other things.

I like pickled red onion, I like a Danish pickled cucumber dish ”agurkesalat”, and I like sweet pickle relish. I do not, however, particularly like pickles, though I’ll eat one on a fast food burger because it’s there and I survive. There must be a Fannee Doollee type puzzle in there somehow.

I forgot pickled walnuts which are a bit of an acquired taste. We eat them with any cold savoury meal. I use the juice in vinaigrette. Pickled onions are popular here, but again as an accompaniment, not in a sandwich.

I have only heard of pickled walnuts in Christmas in Connecticut, when Felix is serving up Liz and John from the buffet with attitude. ”Nuts. uh, er, pickled walnuts, very nice.”

I love many kinds of pickled foods., but not usually on a sandwich or mixed with anything. Another Claussen fan here! I make refrigerator pickles out of our cukes, rattail radishes, onions, zukes. ”HOT” pickles are a favorite

I am also of the no pickle camp. Dill pickles in particular strike me as an abomination. I have recently come to be able to tolerate sweet gherkins in potato salad. I have been working on it. It is difficult to avoid pickles. I dont see Dills in my future though. I used to make pickles of various types and apparently they were quite good. I dont get any credit as I just followed a recipe.

I believe Branston relish is in the piccalilli family. aka mustard pickle. I know they make a piccalilli as well, There is a non mustard version made in parts of the south-basically pickled vegetables which usually have some hot peppers. I dont eat that either.

I love most kinds of pickles, especially pickled tomatoes, mushrooms and those little things that they call corn but I think are something else. I will only eat a tuna salad or egg salad sandwich if it has sweet pickled peppers. Years ago, Moby had a little restaurant where they served some of his childhood favorites. I had a cheddar cheese and sweet relish sandwich. It was surprisingly good.

New England folks will know of the Cain's brand, more difficult to find nowadays. They had a (IMO) wonderful sweet pickled tiny onion which was discontinued (of course, grrr) many years ago which was essential to my homemade potato salad. 30 years ago, when that delightful item became harder to obtain, I ordered a case of them directly from the factory. Cannot get 'em now for love or money. My potato salad has never been the same.... le sigh.

Are you refering to this, Jupidupi?

It's real corn - bred to be harvested when tiny.

Yes! Thanks -- glad to hear it's really corn.

I love ALL pickles. Different ones with different foods.

Oh, I actually love pickled mushrooms and also artichoke hearts but they are pickled in oil and vinegar.

They pickle everything in Germany and Austria. I would lust after fresh veg when I spent any amount of time there. They would pickle your cut corn!

VgQn makes Bread & Butter pickles every summer and they are a Great topping any deli sandwich and burgers. I used to pickle okra which was also a good side to spaghetti dishes but had to cut down on planting a few veggies as the garden grew smaller.

I like Eggplant Makdous, which is pickled eggplant stuffed with walnuts, red bell pepper, and garlic. I buy it in a jar - I have not made it myself.

Branston pickle is not a mustard pickle and is not at all similar to piccalilli. It is, as gardengirl said, essentially a chunky chutney. Piccalilli is made by combining raw vegetables with a thickened vinegary sauce containing mustard and turmeric. It is bright yellow. Chutney is made by cooking down fruit or vegetables with spices in sweetened vinegar. It is brown. Piccalilli is thickened with cornflour while chutney is thickened only by cooking. (Not to be confused with Indian chutneys which are entirely different. )

I love pickle relish- hot dogs, burgers, tuna and chicken salad. And like pickles and pickled onion slices. I make the pickled onion slices myself, and usually buy relish at the store.

@Roxanna - Cain's was made in Ayer, MA (we lived in neighboring Harvard, MA). I loved their pickled products. They sold out to a bigger company who changed their recipes to incorporate HFCS among other things and it was never the same.

I know Branston is not a mustard pickle but said it badly. Sorry to be confusing. As I said in the American deep south here they have piccalilli which is not mustard based. It is vinegar and sugar based chopped pickled vegetables. I am aware that historically the British had all sorts of pickled relishes. I am just assuming they are all cousins of each other being pickled vegetables of all sorts enhanced with all kinds of flavors. That it has winnowed down to mainly mustard pickle and English chutney is what it is.

My great aunt used to make what we all called pickled kumquats, which were cooked whole in a sugar syrup with allspice. They were really yummy, but I don't think they were actually pickled.

Carol I would call that a preserve. We had fig preserves in our family. You have cooked fruit surrounded by a thick jelly. I make Pear preserves. Spiced in a honey like jelly.

Pickle is an odd sort of word. It can mean vinegar preserved or brined and fermented. Brine is salt based of course. Meats used to be pickled in brine as well.

Sugar is actually a good preservative. You can preserve meat in sugar but no one seems to do that these days.

"That it has winnowed down to mainly mustard pickle and English chutney is what it is." It really isn't what it is. The range of pickles over here is far wider than that.

@ Patriciae - yes - I looked up 'pickled kumquat recipe' and they all had 1-2 cups of vinegar and much less sugar. I do not recall tasting vinegar.

• That is interesting Flora. What sorts of other pickled things do yall still have?

I wish I could find mustard pickles. At one time you could buy them in all the stores but I haven't seen them for decades. I would love to have some mustard pickles again.

This conversation made me crave the Ploughman's pickle - so I rummage in my pantry and found a jar! Had it with some rye bread and extra sharp cheddar - yum!

I make sweet green or colored peppers; I really like them. I'd be happy to send the recipe if you want it.