This recipe is a slight variation of one of Bobby Flay's recipes. You'll never want to eat store-bought relish again! It is great on hot dogs, hamburgers, sausages, and even with potato chips. You can add it to potato salad or egg salad to boost the flavor. Just a great summer recipe. The only variation I made was that I used four dill pickles and his recipe called for 8 dill pickles. Why? I wanted a smaller ratio of pickles to peppers. That's all.
4 large dill pickles, diced
1 red pepper, skin removed, seeded, and diced
1 yellow pepper, skin removed, seeded, and diced
1 small white onion, diced
2 tbsp fresh dill
1 1/2 cups apple cider vinegar
1 tsp coriander seeds
1 tsp mustard seeds
2 tbsp sugar
Salt and pepper
1. Bring apple cider, coriander seeds, mustard seeds, and sugar to a boil in a non-reactive pot on top of the stove. Cook over a low boil until reduced by almost a half or until the cider becomes slightly syrupy (around 5 minutes).
2. Combine with rest of ingredients and season with salt and pepper. Refrigerate for a couple of hours before serving. Then enjoy!
Notes: To remove the skins of the peppers, place peppers on a foil-lined baking sheet. Place under the broiler and turn the peppers as each side blisters (there will be some blackening of the skin as they are broiling). Once all sides are blistered, remove peppers from the baking sheet with tongs and place in a paper bag until cool enough to handle. Fold the top of the bag to keep the steam in. The steam that collects in the paper bag will further soften the skins.
How long will it last in the refrigerator? The original recipe did not specify, but my guess is about one week. I ate all of my relish in three days:) I'm not one to let food sit around in my refrigerator for a long time.
Final Comment: Don't leave out the coriander seeds. They create a wonderful burst of flavor with almost every bite.
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