Saturday, August 4, 2012

Summer Relish

Pickles have long been one of my favorite foods and ever since moving to Chicago my love of pickles grew to include pickle relish.  A Chicago style hot dog is memorable because its  the toppings feature sweet relish and a dill pickle spear; it offers the best of both pickle worlds.  As a result I have come to favor relishes that offer a hybrid of flavor.  I have been making this relish for a while now and served it at a casual cook-out last night.  This easy condiment is equally delicious on dogs, brats or burgers.  I especially love it with a little brown mustard! Give it a try...

Homemade Pickle Relish
2 C Cider Vinegar
2t Mustard Seeds
1t Coriander Seeds
1/2 t Celery Seeds
3T Sugar
12 Large Sour Pickles, diced
1 Large Red Pepper, roasted, peeled, seeded and diced
1 Large Yellow Pepper, roasted, peeled, seeded and diced
1 Small White Onion, minced
1/4 C Fresh Dill, chopped 
Bring the vinegar, mustard, coriander, and celery seeds to a boil in a small sauce pan.  Reduce by half until mixture is slightly syrupy.  Remove from heat and mix well with the remaining ingredients. Transfer relish to a mason jar and store in the refrigerator for up to 1 month.

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