Tarragon Pickle Relish

Makes 2 cups (500 mL)

Grilled hot dogs and sausages taste better with this homemade relish.

Tip
Relish keeps well, covered and refrigerated, for up to 1 week.

• 1-1/2 cups cider vinegar 375 mL
• 2 tbsp granulated sugar 25 mL
• 1 tsp mustard seeds 5 mL
• 1 tsp coriander seeds 5 mL
• 8 large sour dill pickles, finely diced
• 2 tbsp chopped fresh dill 25 mL
• 1 small red bell pepper, finely diced
• 1 small yellow bell pepper, finely diced
• 1 small onion, finely diced
• 1 tsp dried tarragon 5 mL

1. In a medium saucepan over medium heat, combine vinegar, sugar, mustard seeds and coriander seeds and bring to a boil. Boil until reduced by half and syrupy, about 20 minutes.

2. Remove from heat. Stir in pickles, dill, red pepper, yellow pepper, onion and tarragon. Toss to coat. Let cool.

• from:
  500 Best Sauces, Salad Dressings, Marinades & More
• by George Geary
• Robert Rose Inc. 2009
• $24.95/paperback original; 16 full-color photos
• ISBN-10: 0778802272
• ISBN: 978-0-7788-0227-3
• Recipe reprinted by permission.

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This page created January 2010