1/2 c. grated dill pickle
2 tbsp. sweet relish
1 1/2 tbsp. ReaLemon juice
1/2 small onion, finely chopped
1 c. mayonnaise

Grate enough dill pickle to equal 1/2 cup. (I start out with whole pickles; they are easier to grate.) Save any leftovers for another time.

Mix together all ingredients. Refrigerate until ready to use.

Tartar sauce will keep several weeks in refrigerator in airtight container. (I use a pint Mason jar.)

Yield: 1 1/2 cups.