sources in other cities also welcome.
Anyone found this in Bern? I don't really want to buy online and pay around 10.- shipping cost for a single glass of relish.
I think the last time I bought some, it was relatively local (I don't recall ordering any from American Food Avenue), it must have been from Marktkauf (in the Rhein Center ), REWE (at Einkauf Insel ), or at Hieber (in Grenzach ). I know they're not soooo close to Bern though, and sweet relish is something that may be seasonal, featuring on the shelves as we get toward days Americans may be looking for hot dogs (esp nearer July 4th).
Meanwhile, if you're handy in the kitchen and can lay hands on pickling cucumbers already (I think they also tend to make an appearance closer toward summer), here is a recipe for sweet relish .
I've bought sweet -ish pickles, and just chopped them up in tiny pieces. Otherwise junkfood.ch has it, but you must pay shipping
hmm sounds pretty easy...is there a big difference between pickling cucumbers and normal ones?
Well, the pickling cucumbers are smaller, about the length of my two thumbs end-to-end, and more knobby. I also think they're more dense and less watery, so you get a bit more bang for the buck, especially if you're going to make a large enough batch to preserve them.
I imagine you could to a passable job with regular cucumbers if you're just going to do a small batch for current use (would probably last a week or two in the fridge).
This link has a photo of some cucumbers I'd see regularly, both here and in the US. The ones on the top left are more like what you'd use for pickling, the middle one (hot house cucumber to me) is more often used in salads and is available here year-round and the two on bottom right are more what I was accustomed to seeing in the US.
There is a big Asian food shop south of Bern, at Könizstrasse 227, 3097 Liebefeld/BE http://map.search.ch/liebefeld/koenizstr.227
worth a look, choose pickles with a high sugar content!
Thanks.
I made pickles last year as we had lots of cukes, will have to give the relish a go this year.
Tom