I decided I would try a new relish to complement the richness of Roast Duck. I went looking in some of my regional cookbooks and found the recipe below. I reproduce it here in case you want to do something NEW too.
Pickle Nut Salad
2 packets Knox Gelatin
2 cups cold Water
2 cups Sugar
1 cup Vinegar
1 and 1/2 cups cubed sweet midget Pickles
1 cup chopped English Walnuts
Dissolve Knox gelatin in cold water. Boil sugar and vinegar to 250 degrees or until it spins a thread. Pour sugar syrup into gelatin water, stir. Pour into 9 inch square container and add pickles and nuts, stir. serve when set.
This recipe comes from Faith Basehore who states "Family recipe from my husband's side. A must with Turkey at Christmas and Thanksgiving." I think it sounds unusual and good. And very British.