We (Americans) eat so differently now than we once did. Having so much variety in our diets means we've dropped off using pickles, relishes and condiments as much on a daily basis as our grandparents did.
My husband and I are working on growing more of our own food, and eating more as "locavores". I'm canning more these days and interested in learning about using some of these things more often, since high-acid foods are the safest for home canning.
For example, I made a lovely Peach Chutney last year that is excellent with roast chicken - I just have to remember to put it on the table when serving chicken! Or chow-chow: having grown up with it, I always want chow-chow with my beans. But what to do with Tomato Conserve or Spiced Peaches or Pickled Beets or Pepper Jam - how do I serve them with meals more often than just a special occasion? And what others might we love if we tried them?
What are your favorite pickles, relishes, salsas and condiments, and how do you use them?
Thanks in advance for your help! :-)
Tina
