Homemade Pickle Relish

I could sit down with a bowl of this relish and have it for lunch. Seriously. It's just that good.


There won't be any more store-bought relish around here after making this recipe from Bobby Flay. Use good quality pickles and don't skip roasting the peppers.

Makes: 4-8 servings
Prep time: 20 minutes
Cook time: 25 minutes plus 1 hour cooling time
Printable Recipe

Ingredients:

• 1 1/2 cups cider vinegar
• 1 t mustard seeds
• 1 t coriander seeds
• 2 T sugar (or Splenda)
• 8 large sour dill pickles, finely diced
• 1 small red pepper
• 1 small yellow pepper
• 1 small white onion, diced
• 2 T chopped fresh dill

1. Heat grill to high and roast the peppers. Let cool slightly. Remove skins and dice finely.

2. Bring vinegar, mustard seeds and coriander seeds to a boil in a medium non-reactive pan.

3. Cook until reduced by half and thickened slightly.

4. Remove from heat and add the remaining ingredients. Whisk together well and season with salt and pepper.

5. Place in fridge and let cool for at least one hour before using.