Because BBQ demands fresh relish


1 ½ cups cider vinegar

1 teaspoon mustard seeds

1 teaspoon coriander seeds

2 tablespoons sugar

8 large, homemade dill pickles, finely diced

1 small white onion, peeled and finely diced

2 tablespoons fresh dill, chopped

Besides being chips for sandwiches and spears for just eating, the humble dill pickle has another station on a picnic spread as relish. Normally jarred and preserved, relish is at its best when its freshly made and ready to top something. Our recipe brings a little zip back into the pickles, and it’s sure to brighten whatever dish you put it on.

Step One. Make the sauce

In a medium, non-reactive sauce pan, bring vinegar, mustard seeds and coriander seeds to a boil over medium-high heat. Reduce by half.

Step Two. Combine ingredients

In a medium bowl, combine the remaining ingredients and toss with sauce. Cover and refrigerate for one hour.

Use this relish for its classical application on hot dogs and burgers or as an ingredient in its own right. Pop it into potato salads or tartar sauce. It’s great mixed into meatloaf and meatballs, and it goes awesome on cuts of grilled or roasted meat.