Fresh Dill Relish


A dilly of a relish

With condiments gracing summer tables across the continent, pickle relish is no exception to the list, especially for those with special diet needs.
Pickle relish recipes tend towards those who are into canning, and not as a freshly-made side.
Combining flavors and colors resulted in this pico de gallo-esque garnish which has the same overtones of other relishes, but without the additives and mess of liquid which tends to require napkins.

To boot, this is not only great for those on induction, but is also gluten-free.

The celery seed tends towards bitter, so caution should be used if/when adding this as an ingredient. Because of its interesting history, it was a delight to slip some into this recipe (even if ever so little).

Fresh Pickle Relish
1 cup chopped kosher dill pickle spears (or 3 smaller pickles)
¼ cup chopped onion
4 Tbsp chopped red pepper
4 Tbsp chopped purple onion
1 Tbsp vinegar
2 garlic cloves
1/16 tsp celery seed (optional)
Mix ingredients. Refrigerate, covered, until serving. Use on hot dogs or anywhere relish is served.
Makes 1.5 cups, or roughly 11, 2 Tbsp servings
Nutritional Information per 2 Tbsp: Calories: 6, Carbohydrates: 2.5 g, Fiber: .5 g, Net Carbohydrates: 2 g, Protein: 0 g, Fat: 0 g
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