Relish! Anyone have favourite or unique versions?

I made relish for the first time this year, and have been eating a ton. I think it's the first time I've ever canned a 'convenience food' that I actually use. I found relish easier to make than pickles, and more useful, to boot!

Some things I use it for:

Relish + mayo + tuna/leftover meat = tuna, chicken, or pork salad sandwich. Also great with rice instead of bread.

Relish + mayo + potatoes - potato salad!

Relish + mayo + eggs - egg salad!

Etc.

I've also been enjoying it when I overcook a roast to make the roast easier to swallow, or on sandwiches, burgers, etc.

I made dill pickle relish and mustard relish. Both delicious, both uniquely flavoured enough I feel like there is variety.

Which made me wonder - are there other relish flavours I could make next year?

I make both bread&butter pickles and relish - regular and spicy. We snack on the pickles, as well as having them with bbq meats, and on sandwiches. I as the relish on hot dogs, polish (especially Chicago style), in potato, pasta, egg, tuna, chicken, and ham salads, in tartar sauce. I use the juice in salad dressings bbq sauce, deviled eggs, and sometimes even just for sipping, especially for a quick, temporary fix if my blood sugar is bottoming out, or if I need quick rehydration.

Very interesting post!
I'm not a big fan of sweet relish, but I love it as dill or mustard.
Now I'm wondering, what makes a relish a relish.

Seems like it's small sized bits of food in a vinegar based brine
It might be cooked but not so much that the good breaks down into a sauce or jam.

If one were to quick pickle diced onion it would probably count as a relish.
I think some hard pear, diced into small cubes, and some cracked peppercorn could pair nicely with the onions.

I do make cranberry relish (no vinegar there, though it's both sweet and tart) and onion relish, and love corn relish/ chow chow, and once had a yummy pepper relish, with a lovely balance of sweet peppers & jalapeños. I've heard of watermelon rind relish, too.

I pickle a fine jullien cut of carrots and use it as a relish.

Just for context:

https://en.wikipedia.org/wiki/Relish wrote:A relish (a pickle-based condiment) is a cooked and pickled culinary dish made of chopped vegetables, fruits or herbs, typically used as a condiment to enhance a staple. Examples are chutneys and the North American relish, a pickled cucumber jam eaten with hot dogs. In North America, the word "relish" is frequently used to describe a single variety of finely chopped pickled cucumber relish, such as pickle, dill and sweet relishes.

Relish generally consists of discernible vegetable or fruit pieces in a sauce, although the sauce is subordinate in character to the vegetable or fruit pieces. Herbs and seeds may also be used, and some relishes, such as chermoula, are prepared entirely using herbs and spices. Relish can consist of a single type or a combination of vegetables and fruit, which may be coarsely or finely chopped; its texture will vary depending on the slicing style used for these solid ingredients, but generally a relish is not as smooth as a sauce-type condiment such as ketchup. Relish typically has a strong flavor that complements or adds to the primary food item with which it is served.

I sometimes use sweet cucumber relish (usually boughten because I haven't cracked the growing of cukes) in egg- or pasta-salad sometimes.

I like all the south Asian relishes that I've tried, particularly chile-coriander pickle.

The most common relish I use is made by finely dicing kimchi -- it's a staple on dogs and makes appearances lots of other places like scrambled eggs, etc.

I am a fan of Chow Chow and India Relish.

Neither are sweet ... nor are they sour or dill.

I didn't realize so many things can qualify as relish.

Minced dill pickles onions and peppers. Minced kimchi. Those are my staples for a quick relish.

Chermoula sounds potentially yummy. I've yet to have a chutney that I like. I wonder if my chili onion garlic crisp can be considered a relish now.

I must make some chow chow this year. That's new one for me.