
Melissa Elsmo
Refrigerator pickle relish comes together easily and lasts for up to a month.
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.

Melissa Elsmo