We are having Thanksgiving Roast Duck. I know I am out of step. I just do not like Turkey all that much. The children love it, so I have dutifully served it for years. The Viper Girls have become a little less traditional now in their Terrible Thirties. So I am ducking the Turkey. I love puns.
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.
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