Homemade Dill Pickle Relish – Delish!

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I love dill pickles.  The only thing I love more is hot dogs with homemade dill pickle relish on them.  If you want to try a wonderful homemade version of this condiment, here’s my adaptation of a dill pickle relish recipe from Bobby Flay.


1 1/2 cups white vinegar
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 teaspoon celery seed
½ teaspoons Turmeric
1 tablespoon brown sugar
8 large dill pickles (true dills, not half-sours), finely chopped
1 small red pepper, peeled, seeded, and finely chopped (if you grill it before peeling and chopping it adds a deeper, more mellow pepper flavor.  You can also buy jarred grilled red peppers in many grocer stores.)
1 small white onion, finely chopped
½ cup fresh chopped dill leaves



Put vinegar, mustard seeds, coriander seeds, celery seeds, turmeric and sugar in a medium non-reactive saucepan and bring to a boil; continue cooking until the vinegar mixture is reduced by half and is starting to become syrupy.

Remove from the heat, add the remaining pickles, red pepper and onion, and gently mix to coat evenly.  Season with salt and pepper, to your taste.
Add the chopped dill leaves and stir once more.Your homemade pickle relish will be best if you cover and refrigerate it for at least 1 hour before serving.  It will keep in refrigerator for two weeks.
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