Best Homemade Pickle Relish Recipes

Homemade Pickle Relish image

Provided by Ian Knauer

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

2 cups finely chopped cucumber (about 3 Kirby cucumbers)
1/2 cup finely chopped onion
1/2 cup distilled white vinegar
1/4 cup sugar
1 teaspoon cornstarch dissolved in 1 teaspoon water

Steps:

Toss cucumber and onion with 3/4 teaspoon salt in a sieve set over a bowl and drain 3 hours. Discard liquid from bowl. Wrap cucumber and onion in a kitchen towel (not terry cloth) and squeeze out as much liquid as possible.
Bring vinegar, sugar, and 1/4 teaspoon salt to a boil in a small heavy saucepan, stirring until sugar has dissolved, then boil until reduced to about 1/2 cup, 3 to 4 minutes. Add cucumber-onion mixture and simmer, stirring, 2 minutes. Stir cornstarch mixture, then stir into relish. Simmer, stirring, 1 minute. Transfer relish to a bowl and chill, uncovered, until cold, about 1 1/2 hours.

Grilled Link Hot Dogs with Homemade Pickle Relish image

Provided by Bobby Flay

Categories main-dish

Time 1h30m

Yield 8 hot dogs

Number Of Ingredients 14

8 link hot dogs
Assorted mustards (brown, horseradish, sweet and hot, Dijon, etc.)
Ketchup
Best-quality hot dog buns
Homemade Pickle Relish, recipe follows
1 1/2 cups cider vinegar
1 teaspoon mustard seeds
1 teaspoon coriander seeds
2 tablespoons sugar
8 large dill pickles (sour, not half-sour), finely diced
1 small red pepper, grilled, peeled, seeded, and finely diced
1 small yellow pepper, grilled, peeled, seeded, and finely diced
1 small white onion, finely diced
2 tablespoons chopped fresh dill

Steps:

Heat grill to high. Grill the hot dogs until golden brown on all sides. Place in buns and top with your favorite mustard and the Homemade Pickle Relish.
Bring vinegar, mustard seeds, and coriander seeds to a boil in a medium non-reactive saucepan on the grates of the grill; cook until reduced by half and slightly syrupy. Remove from the heat, add the remaining ingredients, and gently toss to coat. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.