From Our Kitchen: Pick a Peppered Pickle

This tasty pickle relish dresses up deviled eggs and ham sandwiches.

Not too long ago, I introduced the Foods staff to my favorite peppery pickles and pickle relish: Wickles. Confident that my persnickety colleagues would find them as irresistible as I do, I passed around the pickled treats. As I had anticipated, the verdict was unanimous--the finicky Foods folks were crazy for Wickles! Recipe Development Director Mary Allen Perry loved them so much that she used Wickles in deviled eggs and ham sandwiches for taste testing the next day, and Assistant Foods Editor Kate Nicholson served the relish at her weekend cookout.

What makes Wickles different from other bottled pickles and relish is that they are packed in a sugary cider vinegar with spicy peppers and garlic for just the right balance--a little heat with a little sweet.

Trey and Will Sims of Dadeville, Alabama, distribute Wickles--a 70-year-old secret family recipe--to specialty food stores and select retail chains across the country. Their relish works great in salads and sandwich spreads, or you can use it as a topping to spice up baked ham, roasted chicken, and grilled fish. (Of course, I can't resist eating the "wickedly delicious" pickles straight from the jar!)

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Find out what all the fuss is about by picking up a jar for yourself. To learn more about their products, visit the Wickles Web site at --Shannon Sliter Satterwhite

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An instant-read thermometer is your best friend when you're checking meat for doneness. Refer to our recipes for suggested internal temperature of meat and poultry. But be aware that the meat continues to cook once removed from the heat source, causing the internal temperature to rise further. If rare to medium-rare is your desired degree of doneness, you may want to remove the meat from the heat when the temperature is 5 degrees less than directed. The residual heat will continue to "cook" the meat, and it will be just right when you're ready to serve it. --Andria Scott Hurst

"From Our Kitchen: Pick a Peppered Pickle" is from the March 2003 issue of Southern Living.


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