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Relish

Relish is a preserved condiment made from finely chopped vegetables, fruits, or herbs, typically cooked and pickled in a vinegar, brine, or sweetened solution to enhance the flavor and texture of various dishes.^[1]^[2] In U.S. standards, it consists of at least 60% cucumber by weight in standard formulations for pickle relishes, often combined with other ingredients like onions, peppers, or cauliflower, and may include stabilizers such as gums for consistency.^[2] The term "relish" originates from the early 16th-century Old French word reles, meaning "remainder" or "something left over," which evolved in English to denote a savory addition or flavor enhancer by the 1590s.^[3]^[4] As a food preservation technique, relish traces its roots to prehistoric methods using salt, vinegar, and honey to extend the shelf life of produce, with formalized pickling credited to 13th-century European developments and influences from ancient Indian chutneys.^[1] In the United States, commercial production emerged in the late 1700s, gaining widespread popularity in the mid-19th century through factory-made varieties like those from the H.J. Heinz Company, which introduced chow-chow relish in the 1870s.^[5] Relishes are categorized by flavor profile and base ingredients, with common types including sweet pickle relish, made from dewatered cucumber cubes sweetened with corn syrup and colored with turmeric or red bell pepper; dill relish, featuring dill flavoring and a tangy vinegar base; and sour relish, cured in unsweetened vinegar for a sharp taste.^[2]^[1] Other varieties encompass hamburger relish (sweet relish with added tomato products), mustard relish (incorporating mustard and additional vegetables), and fruit-based options like cranberry or mango relishes, which balance acidity with sugar for a chutney-like profile.^[2] Vegetable-forward types, such as corn or celery relishes, often rely on fermentation or dehydration for preservation, achieving acid levels of at least 2.5% to ensure safety.^[1] Typically served as a topping for grilled meats, sandwiches, and burgers—particularly iconic on American hot dogs—relish adds tanginess, crunch, and visual appeal while functioning as a low-calorie flavor booster in sauces, salads, and cheese accompaniments.^[1]^[2] Its high viscosity, often enhanced by stabilizers like xanthan gum, prevents separation and improves usability in industrial packaging and home cooking.^[6] Preservatives such as sodium benzoate are commonly added to maintain quality without refrigeration until opened.^[1]

Definition and Characteristics

Definition

Relish is a cooked and pickled condiment consisting of finely chopped vegetables, fruits, or herbs preserved in a vinegar or brine base, often sweetened and spiced to create a tangy, flavorful addition to dishes.^[7] This preparation method ensures preservation while maintaining a distinct chunky texture that sets it apart from smoother sauces.^[7] The term "relish" originates from the Old French word reles, meaning "remainder" or "something left behind," which entered English in the 16th century.^[3] By the 16th century, its meaning had evolved to signify a distinctive taste or added zest, reflecting its role in enhancing food flavors.^[3] Unlike pickles, which typically involve whole or large chunks of produce submerged in brine or vinegar, relish features uniformly fine chopping for easier integration into meals.^[7] It also differs from chutneys, which are often fruit-forward, uncooked or lightly cooked mixtures with a thicker, more complex spicy profile rather than a primarily pickled vegetable base.^[8] As a versatile flavor enhancer, relish adds acidity, sweetness, and crunch to bland staples, such as pickle relish commonly paired with hot dogs.^[9]^[1]

Physical Properties

Relish exhibits a range of textures determined by chopping techniques, with finely chopped varieties providing a smooth, spreadable consistency ideal for even distribution on sandwiches and burgers, while coarsely chopped versions deliver a crunchy bite that adds textural contrast to richer foods. These variations in particle size—typically uniform and finely cut per industry standards—enhance relish's versatility as a condiment, allowing it to either blend seamlessly or provide perceptible crunch without overpowering the dish. The overall texture is expected to be reasonably firm and crisp, ensuring it maintains integrity during storage and use.^[2]^[10] The flavor profile of relish is characterized by a tangy acidity primarily from vinegar, which delivers a bright, bold taste and a rich acidic aftertaste that cuts through fatty or heavy meals. This is often balanced by sweetness contributed by sugar, creating a harmonious contrast, while spiciness from elements like peppers or mustard adds heat and depth in certain types. These sensory attributes not only define relish's distinctive zing but also support its role in elevating bland or savory dishes with layered complexity. The typical pH range of 3.5 to 4.0 ensures microbial stability and preservation, making it safe for extended shelf life.^[9]^[11]^[12] Visually, relish derives its colorful appearance from the natural hues of its vegetable ingredients, such as the green of cucumbers or the red of peppers, which create an appealing, vibrant mosaic in the jar. The pickling process imparts a translucent quality to the product, particularly in cured styles where shades transition from light to dark green, contributing to its fresh and inviting look that enhances table presentation. This translucency and coloration underscore relish's aesthetic contribution as a condiment, making it a visually stimulating addition to meals.^[2]

History

Ancient Origins

The roots of relish as a condiment trace back to ancient food preservation techniques developed around 2000 BCE in Mesopotamia and the Middle East, where vegetables such as cucumbers were pickled using salt, vinegar, or lactic acid fermentation to extend shelf life during winter or for long journeys.^[13]^[14] These methods involved immersing produce in brine or acidic solutions to inhibit spoilage, creating tangy, spiced mixtures that served both practical and flavorful purposes in early diets. Vinegar production itself, essential for pickling, emerged around the same period through the oxidation of fermented alcohol from starches or sugars, marking a foundational step in creating preserved relishes.^[15] In ancient India, during the Vedic period (c. 1500–500 BCE), the use of spices like turmeric, pepper, mustard seeds, and ginger in food preparation laid the groundwork for spiced fruit and vegetable mixes akin to early chutneys, which functioned as preservation aids and flavor enhancers.^[16] These condiments, often combining fresh or dried produce with aromatic spices, were documented in religious and medicinal texts, reflecting their role in daily sustenance and health practices. Through ancient trade networks, such as those beginning around 1000 BCE, Indian spices and preservation techniques influenced Middle Eastern and European cuisines, introducing fermented and spiced vegetable preparations to broader regions.^[17]^[18] Among the Greeks, vegetable-based condiments appeared as early as the 4th century BCE, exemplified by recipes like cabbage prepared the Athenian way, which involved chopping the vegetable with coriander and rue, then dressing it with honey vinegar and asafoetida for use as a medicinal meze or side dish.^[19] Olive relishes, blending green and black olives with vinegar, oil, and spices such as cumin, coriander, fennel, rue, and mint, were also common, preserved in oil to maintain flavor over time. In Rome, by the 1st century CE, the cookbook attributed to Apicius featured vegetable relishes and side condiments, including mallows seasoned with garum—a fermented fish sauce—along with stock, oil, and vinegar, as well as beet and leek dishes flavored with pepper, cumin, and reduced must to complement meals.^[20] These preparations highlight relish's evolution as a versatile, preserved accompaniment in classical Mediterranean diets.^[19]

Modern Development

Commercial production of relishes began in the late 18th century, with early factories in Britain producing pickled condiments from the 1760s onward, such as West India Pickles advertised by London vendors.^[21] In the United States, these techniques gained traction in the 19th century through the influence of German immigrants, who brought pickling methods and sausage-making traditions that paired well with chopped vegetable relishes as everyday flavor enhancers.^[5] This adoption culminated in a commercial milestone in 1889 when H.J. Heinz, son of German immigrants, launched India Relish—a tangy mixture of cucumbers, green tomatoes, cabbage, cauliflower, onions, and spices like turmeric and mustard—positioning it as an accessible, bottled alternative to homemade versions and quickly establishing Heinz as a leader in preserved condiments.^[22]^[5] The 20th century saw a surge in relish's mass production following World War II, as industrial advancements and suburban growth fueled demand for convenient toppings in the burgeoning fast food era. Brands like Vlasic, which expanded rapidly under Bob Vlasic's leadership after the war, capitalized on this by producing affordable, jarred pickle relishes that became staples for American barbecues and street foods.^[23] By the 1950s, such relishes had become popular additions to hot dogs and grilled sausages in American cuisine.^[23]

Varieties

Vegetable Relishes

Vegetable relishes are savory condiments primarily composed of chopped or processed vegetables preserved through pickling or cooking, offering tangy flavors and crunchy textures to enhance dishes like hot dogs, burgers, and sandwiches.^[9] Pickle relish, one of the most ubiquitous vegetable relishes, is made from finely chopped cucumbers preserved in a vinegar brine, often combined with onions, peppers, and spices for added depth.^[24] It comes in subtypes such as dill relish, which emphasizes fresh dill herb for a pungent, herbaceous profile, and sweet relish, which incorporates sugar to balance the acidity with a mildly caramelized sweetness.^[2] According to United States Department of Agriculture standards, dill relish features dill flavoring alongside chopped vegetables, while sweet relish includes sugar as a key ingredient to achieve its characteristic taste.^[2] Corn relish features yellow corn kernels mixed with diced bell peppers, onions, and celery, all simmered in a vinegar-sugar brine seasoned with mustard seeds and turmeric for a vibrant, slightly spicy finish.^[25] Originating in the American South, it developed as a method to preserve abundant summer corn harvests, extending the vegetable's usability through the cooler months.^[25] This relish provides a sweet-tart contrast that complements grilled meats and seafood in Southern cuisine.^[25] Chow-chow is a robust mixed vegetable relish centered on cabbage, green tomatoes, onions, and cauliflower, pickled with mustard seeds, turmeric, and hot peppers for a spicy, tangy bite.^[26] A staple of Southern United States cooking, one theory traces its roots to 19th-century immigrant recipes, particularly from Chinese railroad workers who adapted preservation techniques using end-of-season produce.^[27] Regional variations highlight its role in conserving garden surpluses, often served atop beans, fish, or barbecue.^[26] Kyopolou, a thick Balkan relish, is prepared by roasting eggplants, bell peppers, and garlic until charred, then blending them into a smooth paste with olive oil, vinegar, and herbs like parsley for a smoky, earthy flavor.^[28] This vegetable-dominant spread, traditional in Bulgarian and broader Balkan kitchens, serves as a versatile meze or dip, emphasizing the natural sweetness of roasted produce without added sugars.^[28]

Fruit and Other Relishes

Fruit relishes incorporate the natural sweetness and tartness of fruits, often balanced with spices or acids, distinguishing them from the more vinegary, earthy profiles of vegetable-based varieties like pickle relish.^[22] India Relish, produced by the H.J. Heinz Company since 1889, features a mix of chopped cucumbers, green tomatoes, onions, cabbage, and red peppers, sweetened with sugar and spiced with turmeric, celery seed, and mustard seed to evoke the flavors of Anglo-Indian chutneys developed during British colonial rule.^[22] This condiment was originally crafted as a secret recipe inspired by Indian relish traditions, becoming one of Heinz's top-selling products in the late 19th century before the rise of ketchup.^[5] Cranberry relish, a staple in American cuisine, typically combines raw or lightly cooked cranberries with whole oranges (including peel for bitterness), sugar, and sometimes nuts or apples, creating a chunky, vibrant condiment that highlights the fruit's tartness.^[29] This preparation gained popularity in the United States in the early 20th century, becoming closely associated with Thanksgiving meals as cranberries were commercialized in New England.^[30] Chermoula, originating from North African cuisines particularly in Morocco, Algeria, and Tunisia, is a vibrant herb-fruit paste made primarily from fresh cilantro and parsley, garlic, preserved lemons (providing a fermented citrus tang), olive oil, and spices such as cumin, coriander, and paprika.^[31] The inclusion of preserved lemons introduces a fruity, briny element that complements the herbaceous base, with variations reflecting regional preferences but always emphasizing fresh, bold flavors rooted in Maghrebi culinary traditions dating back centuries.^[32] Gentleman's Relish, also known as Patum Peperium, is a British savory paste created in 1828 by London provision merchant John Osborn, consisting of salted anchovies blended with butter and a proprietary mix of spices including cayenne pepper, mace, nutmeg, and cinnamon for a concentrated umami depth.^[33] This fish-based relish, potted for preservation, delivers an intense, salty savoriness from the anchovies' natural glutamates, setting it apart as a specialty item favored in Victorian-era English households for its refined, peppery profile.^[34]

Production

Key Ingredients

Relish, as a preserved condiment, relies on a combination of base produce, acids, sweeteners, salts, and spices to achieve its characteristic texture, flavor, and shelf stability. The primary base ingredients are typically vegetables or fruits, which provide the structural and sensory foundation. Cucumbers serve as a common base in vegetable relishes due to their high water content—approximately 95%—which contributes to the condiment's crisp texture even after processing. Onions add sharpness and pungency, enhancing the overall bite, while peppers, such as bell or chili varieties, introduce heat, color, and subtle sweetness depending on the type used. In fruit-based relishes, ingredients like peaches, pears, or tomatoes form the base, offering natural sweetness and tenderness that complement the pickling elements. Preservatives and flavorings play crucial roles in balancing taste and ensuring safety. Vinegar, primarily composed of acetic acid, provides the necessary acidity (typically around 5%) to inhibit bacterial growth and preserve the relish, while also imparting a tangy profile. Sugar is added to balance the tartness of the vinegar, mellowing acidity and contributing to a smoother mouthfeel, though it also aids in preservation by reducing water activity. Salt, often in the form of pickling salt, draws out moisture from the produce through osmosis, firming the texture and concentrating flavors, while enhancing overall savoriness. Common spices include mustard seeds, which deliver a pungent, mustardy note, and turmeric, valued for its vibrant yellow color and earthy undertones that prevent discoloration. Optional add-ins allow for customization while maintaining core functionality. Celery seed imparts a subtle, aromatic celery flavor that rounds out the spice profile without overpowering other elements. In fruit relishes, pectin may be incorporated as a thickening agent to achieve a more gel-like consistency, particularly when natural fruit pectins are insufficient for the desired set. Substitutions are common for dietary or availability reasons; for instance, apple cider vinegar can replace white vinegar for a milder, fruitier acidity, while honey or alternative sweeteners may stand in for sugar to adjust sweetness levels. Kosher salt can substitute for pickling salt in non-fermented recipes, provided it lacks additives that cloud the mixture.

Pickling Process

The pickling process for relish begins with the preparation of vegetables, which are typically chopped into fine dice measuring about 1/4 inch to ensure a uniform texture suitable for spreading.^[35] This fine dicing allows for even absorption of flavors during subsequent steps. The chopped produce, such as cucumbers, peppers, and onions, is then mixed with canning or pickling salt and covered with ice water, where it stands for several hours; this salting step draws out excess moisture through osmosis, reducing water content in the vegetables to prevent sogginess and enhance crispness.^[24] After draining and rinsing with fresh ice water, the vegetables are ready for the next phase. The cooking and pickling stage involves combining the prepared vegetables with a brine made from vinegar, sugar, and spices, which is heated to create an acidic environment that preserves the relish. The mixture is brought to a boil and simmered for 10 to 30 minutes, allowing the flavors to infuse while the acid from the vinegar (typically 5% acetic acid) inhibits bacterial growth.^[36] This simmering also softens the vegetables slightly without breaking them down excessively. For added sterility, the hot relish is then packed into jars and processed at around 180°F in a low-temperature pasteurization step for certain recipes, though boiling-water canning at 212°F is standard for high-acid relishes to ensure safety.^[36] Home production of relish relies on water bath canning, where filled jars are submerged in boiling water for 10 to 20 minutes depending on altitude, achieving a seal that allows storage at room temperature for up to one year.^[24] In contrast, commercial manufacturing employs pasteurization after filling, often heating sealed containers to 180–185°F for 30 minutes to eliminate pathogens, followed by vacuum sealing to extend shelf life up to two years under proper conditions.^[37]^[38] This industrial approach ensures consistent quality and longer distribution viability while maintaining the product's tangy profile.

Culinary Applications

Primary Uses

Relish is most commonly employed as a topping for hot dogs and hamburgers in Western cuisine, where its fine texture delivers crunch and a tangy acidity that complements the savory, fatty profiles of these grilled meats.^[39] In the traditional Chicago-style hot dog, neon-green sweet pickle relish is layered atop an all-beef frankfurter in a poppy seed bun, alongside yellow mustard, chopped white onions, tomato wedges, a dill pickle spear, and sport peppers, with ketchup explicitly excluded to preserve the balance of flavors.^[39] Relish also functions as a core ingredient in several classic sauces and dressings, imparting its briny sweetness and acidity to elevate simple mixtures. For tartar sauce, it is blended with mayonnaise, capers, lemon juice, and herbs to create a creamy condiment traditionally paired with fried fish and seafood, where the relish's diced pickles provide textural contrast.^[40] Likewise, sweet pickle relish is mixed with mayonnaise, ketchup, Worcestershire sauce, and minced onions to form Thousand Island dressing, a versatile topping for salads, Reubens, and other sandwiches that adds a piquant depth.^[41] As a sandwich spread enhancer, relish introduces acidity to mitigate the richness of proteins like cold cuts or tuna, creating balanced fillings for everyday meals. In tuna salad, for instance, it is combined with drained canned tuna, mayonnaise, chopped celery, and onion to yield a moist, flavorful mixture ideal for bread or crackers, with the relish's vinegar notes cutting through the creaminess.^[42]

Global Variations

In Indian cuisine, chutneys function as versatile relish equivalents, often providing a tangy or spicy contrast to main dishes like curries. Aam ka chutney, a mango-based preparation, is a classic accompaniment that balances the heat of curries with its sweet-sour profile.^[43] These condiments are broadly classified as relish-type accompaniments, incorporating fruits, vegetables, and spices to enhance meals.^[44] Korean banchan, the array of small side dishes that accompany every meal, frequently feature pickled radish or cabbage preparations akin to relishes in texture and role. Danmuji, or sweet pickled radish, offers a crunchy, tangy element served alongside rice and proteins as a palate refresher.^[45] Similarly, kkakdugi, a cubed radish kimchi variant, provides fermented sharpness and is enjoyed as an everyday banchan to complement grilled meats or stews.^[46] In Mediterranean traditions, particularly from the Balkans, ajvar emerges as a beloved roasted pepper and eggplant relish, prized for its smoky depth. This spread is typically slathered on crusty bread or paired with grilled meats to add a vibrant, charred sweetness.^[47] Its versatility extends to meze platters, where it serves as a dip alongside pita or flatbreads.^[48] British piccalilli represents a tangy, mustard-infused adaptation of relish, featuring chopped cauliflower and vegetables in a spiced brine. It is a staple on cheese platters, where its sharp bite cuts through the richness of cheddar or other farmhouse varieties in a traditional ploughman's lunch.^[49] This condiment's bold flavors make it an ideal foil for cold cuts and breads as well.^[50]

Nutritional Profile

Composition

Relish, particularly vegetable-based varieties like sweet and dill pickle relish, is low in calories, typically providing 20 kcal per tablespoon for sweet types and 0–5 kcal for dill varieties, with the energy primarily derived from added sugars in sweet formulations and minimal fats (less than 0.1 g per serving).^[51]^[52] Key nutrients in standard relish include dietary fiber from the vegetable components, approximately 0.2 g per tablespoon, vitamin C sourced from ingredients like peppers and onions (ranging from 0.15 mg in basic cucumber relishes to about 6 mg in pepper-inclusive types), sodium from salt and vinegar, typically 120–250 mg per tablespoon, and potassium around 20–50 mg per tablespoon.^[53]^[54]^[55]^[52]^[56] Variations across types reflect differences in formulation: sweet relish contains higher carbohydrates (about 5 g per tablespoon, including 3–4 g of sugars), contributing to its caloric content, while dill relish offers lower calories and carbohydrates (0–1 g per tablespoon) but elevated sodium levels (up to 250 mg per tablespoon), enhancing electrolyte presence. These profiles stem from core ingredients such as chopped vegetables, vinegar, and seasonings, with values approximate and varying by brand.^[57]^[56]

Health Considerations

Vegetable-based relishes provide antioxidants such as those from cucumbers and peppers, which may help reduce inflammation and protect against oxidative stress.^[58] As a low-fat option compared to creamy condiments like mayonnaise, relish serves as a lighter topping for meals without adding significant calories or saturated fats.^[59] However, most commercial relishes are high in sodium, with a typical one-tablespoon serving of dill relish containing 120–250 mg, representing 5–11% of the daily value (based on 2,300 mg DV) and potentially increasing the risk of hypertension in sensitive individuals.^[52]^[57] Sweet relish varieties often include added sugars, which can contribute to dental issues like tooth decay and elevate glycemic concerns, particularly for those managing blood sugar levels.^[60]^[61] Only certain non-pasteurized, lacto-fermented varieties of relish (uncommon in commercial products) may offer probiotic benefits that support gut health by promoting a balanced microbiome and aiding digestion.^[58] Relish is naturally gluten-free, as it is derived from vegetables and vinegar without wheat-based ingredients, making it suitable for gluten-sensitive diets.^[62] Unsweetened forms, such as dill relish, align well with low-carbohydrate diets due to their minimal net carb content, typically under 2 grams per serving.^[63] The high acidity in relish, with a pH below 4.6, ensures shelf stability by inhibiting bacterial growth, allowing unopened jars to remain safe at room temperature.^[64]

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What is 'chutney'? 'Chutney' is a relish-type condiment; its increasing popularity reflects the inclusion of ethnic world cuisines in the Western diet.Missing: global variations
[45]
Korean Pickled Radish, Sweet Tart and So Easy to Make
Rating 5.0 (13) · 40 minKorean Pickled Radish/Chicken Mu is considered an accompanying side dish, "banchan," usually with a few other little pickley, ferment-y vegetables on the table.
[46]
Kkakdugi (Cubed radish kimchi) recipe by Maangchi
Rating 4.8 (564) · 1 hr 5 minIngredients · 4 pounds Korean radish (or daikon) · 2 tbs kosher salt · 2 tbs sugar · ¼ cup fish sauce · ⅔ cup Korean hot pepper flakes (gochugaru) · 4 stalks of green ...Missing: relish equivalents
[47]
Ajvar (Serbian Roasted Red Pepper Sauce) Recipe - Serious Eats
Rating 4.0 (1) · 2 hrIngredients · 2 pounds red bell peppers (about 5 medium peppers) · 1 medium eggplant (about 3/4 pound) · 5 teaspoons freshly minced garlic (about 5 medium cloves).
[48]
Balkan Eggplant and Chile Purée - The New York Times
Sep 23, 2013 · This is an eggplant-centric version of ajvar (pronounced “eye-var), the Balkan red pepper and eggplant relish. Serve it with toasted pita ...
[49]
Piccalilli: Relish this Treat - Jubilados Savouring the Journey
Rating 5.0 (1) · 50 minPiccalilli is a classic English relish with crunchy vegetables in a piquant mustard sauce, tangy with mustard and turmeric, and a warm yellow color.
[50]
Piccalilli ~ English-style Pickles with Mustard - Christina's Cucina
Rating 4.8 (41) · 24 hr 18 minSep 10, 2022 · Piccalilli is a British, mustard flavored, mixed pickle creation. It goes well with a Ploughman's platter, and in and with sandwiches.
[51]
Calories in Dill Relish - 1 tbsp from Nutritionix
Jul 27, 2016 · Dill Relish - 1 tbsp. Nutritionix. Nutrition Facts. Serving Size: tbsp (15g grams). Amount Per Serving. Calories 1.8. % Daily Value*.
[52]
Nutrition Facts for Vlasic Dill Pickle Relish - My Food Diary
1 tbsp = 15g. Amount Per Serving 0 Calories. % Daily Value* 0% Total Fat 0g 0% Saturated Fat 0g Trans Fat 0g 0% Cholesterol 0mg 10% Sodium 240mg.
[53]
Pickle relish, sweet nutrition: calories, carbs, GI, protein, fiber, fats
Pickle relish, sweet nutrition (100 grams). Richest in Sodium: 811mg (35% of DV), Vitamin A: 1218 IU (24% of DV). Calories:130, Net carbs: 33.96, ...
[54]
Nutrition Facts - University of Rochester Medical Center
Protein (g). 0.06. Total lipid (fat) (g). 0.07. Carbohydrate, by difference (g). 5.26. Energy (kcal). 19.5. Sugars, total (g). 2.4. Fiber, total dietary (g).
[55]
Wos-wit Sweet Pepper Relish Nutrition Facts - Eat This Much
The amount of calories, carbs, fat, and protein values for Wos-wit Sweet ... Vitamin C, 12mg, 13%. Vitamin D IU, –. Vitamin D2, –. Vitamin D3, –. Vitamin E ...
[56]
Calories in Vlasic Tasty Relish, Dill Relish - CalorieKing
There are 5 calories in 1 tablespoon (0.5 oz) of Vlasic Tasty Relish, Dill Relish. You'd need to walk 1 minutes to burn 5 calories. Visit CalorieKing to see ...
[57]
Fermented Foods as Probiotics: A Review - PMC - NIH
This study therefore aims to describe the microorganisms produced by fermented foods suitable for development as probiotics to improve human health.
[58]
Pickles: Nutrition, Benefits, Risks, & Preparation - WebMD
Sep 18, 2025 · Lessen cell damage. Antioxidants in pickles have a number of benefits. The way they reduce damage-causing free radicals appears to have minor ...What Are Pickles? · Pickles Nutrition Facts · Is Pickle Juice Good For You...<|separator|>
[59]
20 Healthy Condiments (And 8 Unhealthy Ones) - Healthline
Aug 20, 2020 · Healthy condiments are low in added sugar and pack nutritious ingredients like protein, healthy fats, and fiber. Here are 20 healthy condiments that are both ...
[60]
On a Low-Sodium Diet? Skip These 10 Shockingly Salt-Filled ...
Sweet relish has about 122 mg of sodium per tablespoon and the dill variety can have up to 450 mg per tablespoon. This shouldn't come as much of a surprise ...
[61]
The bitter truth about added sugar - Harvard Health
Oct 20, 2023 · A little extra sugar may seem harmless, but ingested often, it can contribute to a variety of health issues, like obesity, diabetes, and heart ...
[62]
Relationship between Added Sugars Consumption and Chronic ...
Consumption of added sugars has been implicated in increased risk of a variety of chronic diseases including obesity, cardiovascular disease, diabetes and non- ...<|separator|>
[63]
https://foodstruct.com/food/pickle-relish
[64]
Pickle relish nutrition: calories, carbs, GI, protein, fiber, fats
Pickle relish nutrition (100 grams). Richest in Sodium: 1091mg (47% of DV), Net carbs: 22g (% of DV). Calories:91, Net carbs: 21.85, Protein: 1.5.
[65]
Canning 101: Understanding Acid and pH in Boiling Water Bath ...
Sep 19, 2013 · If something has a pH of 4.6 or below, it is deemed high in acid and is safe for boiling water bath canning. If the pH is 4.7 or above, it is considered low in ...Missing: physical properties condiment appearance