I like pickles on burgers and barbecue sandwiches. I mix dill pickle relish into tuna for sandwiches.
Question for Those Who Put Pickles in their Tuna Salad: Chopped pickles in addition to chopped celery? Or does the pickle take the place of the celery?
I use pickle and celery BOTH in my fave potato salad, but I don’t want my tuna salad sandwich experience to devolve into a crunchy nightmare.
I use sweet pickle relish and a little bit each of celery and onion. I don’t find the relish particularly crunchy.
Don’t like sweet relish, don’t like sweet pickles. My plan was to take a good ol’ Brooklyn full-sour (or a “kosher dill,” as most of America knows it), chop it, and mix into the tuna salad.
I prefer pickle relish. With slices you risk getting no pickle in one bite and too much in another.
My thinking as well. I make quick-pickled red onions several times a year and keep a jar in the fridge, and they’re awesome on sandwiches.
Quick-pickled red onions, for them as wants em:
Slice 3 or so red onions as thin as you can. This is key: the texture is best if the onions are really really thin.
Put them in a colander and pour a kettle full of boiling water over them.
Make a mix of cider vinegar, water, salt, brown sugar, and peppercorns to taste, and put it in a jar.
Add the onions.
They’re delicious almost immediately, and stay delicious for up to a month in the fridge, after which they get kind of bleah.
Just thought of yet ANOTHER pickle must have: the classic Sheboygan double-brat,
Two grilled bratwurst on a hard roll, mustard, sliced raw onion, and SLICED DILL PICKLES.
That sounds really good, and easy. Thanks!
I can’t say I’ve ever encountered pickled vegetables on a banh mi - the usual accompaniments around here are shredded carrot, cilantro, and raw fresh jalapeno slices.
I’m one of the pickle advocates and personally I use Celery Seed instead of chopped celery for just this reason… still get the flavor without turning it into a tuna crunch.
Huh. You may be right. I may have been remembering a slightly acidic dressing on the sandwich that made me think the carrots were slightly pickled.
Here are a couple of others I thought of to make up for my error: In Israel, it is common to find pickled cabbage and eggplant as available ingredients on felafel pitas. Pickled hot peppers on hoagies or Philly steak sandwiches are delightful.
This year, we got a jar of pickled, sliced hot peppers (assorted varieties) at a local farmer’s market. I put them on everything. Yum.
When I was in college in St. Louis about 30 years ago, several of the Chinese take out places had something called a Saint Paul sandwich. It was an egg foo young patty (egg, bean sprouts and choice of meat with some seasoning) on white bread with dill pickle slices. I liked them with duck. Anyone else know of these?
Both, and chopped fresh onions too. It’s a crunchy dream.
Oh, yes. Pickled red onions. I will definitely try that recipe.
We make a quicker version with cucumber, rice vinegar, a little sugar, and chili flakes. Won’t keep as long as yours, but good as a side dish for weekend lox and bagels brunch.
The classic banh mi, indeed, has pickled carrot and daikon. Here is one recipe.
Yes, the sandwich shop near my workplace sells the pickled daikon salad by itself (and wonderful macarons for dessert!). I order the sandwiches with “extra daikon” (which means the pickled salad) whenever I remember to.
You must have loved the McDLT then.