Get rid of the Miracle Whip and use dill relish for a good, not sweet tartar
Blech. Dill relish is gross. The Miracle Whip adds a little tang to the sauce. I suppose you could substitute lemon juice, but I like Miracle Whip.
That’s a good idea, and as infrequently as I use tartar sauce, something I never even thought of.
I already have everything I need, and I would use dill and forget the Miracle Whip, and I imagine it would be pretty close to what I am looking for…
Thanks!!!
Yep. We only use the stuff maybe once a month or so. The jarred stuff is sub-standard anyway, and it only takes a minute to whip up enough for the two of us for one meal.
It’s a very flexible recipe. Add stuff, subtract stuff…it’s all good.
Yeah, that’s what I’m going to do from now on, assuming that I realize I’m in a tartar sauce mood early enough to make it and let it sit. 
All the restaurants I go to switched over to squeeze in the last decade or so. Can’t say that I miss the old knife in the bottle trick that you had to do with a new (or newly refilled) glass bottle.
My spouse sometimes gets me mayo in a squeeze bottle, forgetting I prefer a jar. I dislike the squeeze bottle because you can only get about 2/3d’s of the mayo out before you have to unscrew the lid and use a knife to get the rest, and you can’t really get all of it because of the bottle’s shape.
I love the squeeze bottles. There’s no need to dirty up a knife. I squirt my Mayo and Mustard on the bread. Rub the bread together to mix. Add meat. Put on paper towel.
No dishes to wash. 
And capers, too. I dunno, for me capers, dill and seafood are a match made in heaven, so I agree with your dill relish suggestions (although I use diced dill pickles, same difference). Still, many people like the sweeter varieties and hate dill (as well as capers), so I understand preferring sweet relish. Make what you enjoy. I hate that sweet shit.
They’re still sold here, but I’m in Canada, so maybe it’s just a northern thing 
Burma Shave.