The best Pickle Relishes: Reddit reviews

From 3.5 billion Reddit comments

Investigation? Completed it mate.

https://www.amazon.com/Hendersons-Relish-284ml/dp/B0145F984E/ref=mp_s_a_1_1?crid=GCFPZTE9EAPD&keywords=hendersons+relish&qid=1661943406&sprefix=hendersons%2Caps%2C173&sr=8-1

Here's 2/3 of the battle.

Here's the other 1/3 if you have a large freezer.

Have you tried adding some of these in?

https://www.amazon.com/Ball-1440072750-Pickle-Crisp-Granules/dp/B003IOEWL8/ref=sr_1_2?crid=171IKJTEM4AU1&keywords=pickle%2Bcrispers&qid=1658928548&sprefix=pickle%2Bcrispers%2Caps%2C253&sr=8-2&th=1

I'm sure it was great! It looks great. You can buy the relish and peppers on Amazon.

Yum. We've tried a number of vegetarian replacements for Worcestershire sauce, nothing comes as close as Henderson's Relish so far: https://www.amazon.com/Hendersons-Relish-284ml/dp/B0145F984E

Makes a killer beefless strog.

Ball has a product called "Pickle Crisp" that you might try. Takes 1/8 teaspoon per pint jar. I'm including a link for information, but it's available where ever canning supplies are sold. I wouldn't pay extra for ordering it online, since a jar of it is pretty cheap. https://www.amazon.com/Ball-Pickle-Crisp-5-5-oz/dp/B014C37H1U

Careful on the quantities of olives, mushrooms and capers. There's a lot of umami in that. for 5lbs of tomatoes I use about 1/2lb mushrooms and a hand full of olives (25-30)

Amazon has Hendersons in the USA - this is 4 bottles for the price of 8 here.

I dunno if you're in the US, but if you are: Vienna Beef Condiment Collection.

It's horribly overpriced, but it gives you a starting point to work from. Vienna Beef is one of the "classic" Chicago dogs, so they've got provenance.

You could also use calcium chloride found in pickle crisp or some natural alternatives such as bay leaves, grape leaves, or other sources of tannins.

Cucumbers are more susceptible to mold and need a 3% brine. No bubbling may have been due to low temperatures or excessive cleaning or scrubbing of the vegetable surface. You want it to be around 72 degrees Fahrenheit. I don’t usually wash my cucumbers before putting them into the jar, but if you do give them a light rinse. Bay leaves and grape leaves are a good source of tannin, but you could also use pickle crisp. If you don’t have fermentation weights use a small ziplock bag filled with a touch of water or brine. Lastly, wash out your jars with hot water and soap before jarring.

Adding grape leaves or black will make your pickles crunchy, or you can add Pickle Crisp.

https://www.amazon.com/Ball-1440072750-Pickle-Crisp-Granules/dp/B003IOEWL8/ref=as_li_ss_tl?keywords=pickle+crisp&qid=1583518158&sr=8-1&linkCode=sl1&tag=thepraihome-20&linkId=ba8d2b8343de884b1138ce69a775d67f&language=en_US

Chicagoan here - you'd be really surprised what you can find on Amazon. Here's a link to the classic green relish and sports peppers, and you can't forget the celery salt!

Pickle crisp is just calcium chloride salt sold by Ball. You need to use calcium chloride, pickling salt, table salt, and kosher salt are all just sodium chloride of different grain sizes.

Depends on the relish. Heinz relish doesn't have onions in it. It's the only one that I looked up the ingredients list, but there it is ...

Hot dogs at a barbecue (or at home) get diced red onions. Dirty water dogs get the red onions that come from a can. Both with mustard, of course.

Ball sells calcium chloride which you can get from Amazon:

http://www.amazon.com/Ball-Pickle-Crisp-5-5-oz/dp/B003IOEWL8/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1438637895&sr=1-2&keywords=calcium+chloride

Works good.

Almost essential for stuff like hot peppers - I did up some jars of banana peppers once figuring they'd turn out okay, and ended up with slimy mush...first and last time I made that mistake.

It's just calcium carbonate; you don't have to worry about poisoning yourself or something. Same thing all the major pickle packers use. Here's an Amazon link - you might be able to find it locally at the grocery store.

The first year it totally did, and I could not figure out why. The difference between the fridge pickles and the canned ones is that crisp. Someone on here told me to use pickle crisp. I had no idea what it is here is the link to is.
http://www.amazon.com/Ball-Pickle-Crisp-5-5-oz/dp/B003IOEWL8

One of the cans in the bath, the lid bent and it never sealed properly, that one went in the fridge. This morning I popped it open and it was delicious and crispy!!! So it makes a huge difference.

Also, since this is the first cucumber harvest of the year, we did a lot of interesting flavors, we did 2 regular with just the ball pickle recipe mix, then we did some garlic/horseradish, then some mexibell/garlic pickles. This way as you make the second batch you will remember what you liked. Last year I made this spicy pickle that was amazing but did not write down how to make it. This year I am experimenting as well as logging.

I agree with /r/picklelady any cucumbers will work and there is a lot of misconception that only Kirby or pickling cucumbers should be used. I have found regular cucumbers work fine however I do use Ball Pickle Crip when I process pickles in a water bath to keep them more crispy http://www.amazon.com/Ball-Pickle-Crisp-5-5-oz/dp/B003IOEWL8 Deli style I would use fermentation. There are a lot of recipes out there just google but I also recommend the joy of pickling book as well =D

I threw up in my mouth a little. Being from Chicago, ketchup NEVER goes on a hot-dog. Try a Chicago hot-dog instead.

*1 steamed poppy-seed bun

*1 boiled all beef hot dog (preferably Vienna)

*A little atomic green relish

*Mustard

*1/4 of a fresh tomato

*Some diced onion

*A pickle spear

*3 Sport Peppers

*And topped off with Celery Salt