Jeweled Relish

This relish is one of those old-fashioned recipes that sounds bizarre on paper but wins over everyone who tries it. Undrained sauerkraut, chopped pimento-stuffed green olives, celery, and honey. Mixed together, chilled overnight, and served cold.

The name comes from the colors. Red pimento peaking out of green olive rings, pale sauerkraut strands, and crisp celery chunks create a jewel-toned mosaic in the bowl. Optional grated carrots and chopped green pepper add even more color.

Honey is the ingredient that ties this odd combination together. Its floral sweetness rounds out the sharp tang of the sauerkraut and the brine of the olives, creating a condiment that’s simultaneously sour, salty, sweet, and crunchy.

The 8 to 10 hour resting time isn’t just for convenience. The honey dissolves into the sauerkraut liquid, the olive brine mingles with everything, and the flavors merge into something cohesive that fresh-mixed relish simply isn’t.

Kitchen Tips

• Use the sauerkraut undrained. The liquid is the dressing for the relish.
• Chop the olives and celery to a similar small size for even distribution and texture.
• Taste after the overnight rest and adjust honey if needed. Different sauerkraut brands vary in tanginess.
• Serve cold alongside hot dogs, grilled sausages, roasted pork, or on a relish tray.

Variations

• Add grated carrots and chopped green bell pepper for a more colorful, vegetable-forward version.
• Stir in fresh or dried dill for an herby note that pairs naturally with the sauerkraut.
• Mix in a minced garlic clove for a savory punch.