Market Ready Recipe: Refrigerator Pickle Relish

Make the most of the 6/8 farmers market by picking up pickles from River Valley Ranch to use in this easy relish.

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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 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 Refrigerator Pickle Relish

  • 2 Cups cider vinegar
  • 2 teaspoons yellow mustard seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon celery seeds
  • 2 Tablespoons sugar
  • 12 Large dill pickles, diced
  • 6 sweet gherkins, diced 
  • 1 small green pepper, seeded and seeded and finely diced
  • 1 large red pepper, roasted, peeled, seeded and diced
  • 1 large yellow pepper, roasted, peeled, seeded and diced
  • 1 small white onion, minced
  • 1-2 large garlic cloves, minced
  • 1/4 C fresh dill, chopped

Bring the vinegar, mustard, coriander, and celery seeds, turmeric and sugar to a boil in a small saucepan.  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.