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Janene’s Homemade Relish

Course: Miscellaneous
1st Gen Author: Janene Jensen

Ingredients

  • 2 cups Pickles dill or sweet, depending upon your preference
  • ¼ cup Onion optional, added flavor
  • ¼ cup Bell pepper, red optional, for color & flavor
  • 1-2 Tbsp Vinegar optional, tanginess
  • 1 tsp Sugar optional, don't use if using sweet picklles
  • Spices: Mustard seed, celery seeds, or black pepper to taste

Instructions

Prepare the Pickles

  • start with about 2 cups of pickles. You can use whole pickles, spears, or slices
  • Chop the pickles into small pieces using a knife or a food processor. I fyou prefer a chunkier relish, chop them coarsley

Add Vegetables

  • If you want to include onion and/or bell pepper, chop them finely. About ¼-½ cup will suffice, depending on your taste

Combine Ingredients:

  • In a mixing bowl, combine the chopped pickles, onion, and bell pepper
  • If desired, add a tablespoon or two of vinegar, a teaspoon of sugar, and any spices you like.

Mix Well:

  • Stir all the ingredients together until well combined. Adjust the seasoning to taste

Chill (Optional):

  • For the best flavor, let the relish sit in the refrigerator for at least an hour before serving. this allows the flavors to meld together.

Serve:

  • Use your relish as a condiment for hot dogs, purgers, sandwiches, or as a topping for salads, or to make tarter sauce.

Storage:

  • Store any leftover relish in an airtight container in the refrigerator. It should last for about 1-2 weeks.

Tips:

  • Use different types of pickles to create a unique flavor. Maybe combine dill and sweet pickles.
  • You can also add a touch of mustard or hot sauce for extra flavor

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