Jan Vacha
Hot Dog Relish
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Ingredience
- 1 1/2 cups apple cider vinegar
- 1 tsp. mustard seeds
- 1 tsp. coriander seeds
- 2-4 Tbs. sugar (depending on desired sweetness)
- 8 large dill pickles, finely chopped
- 1 roasted red bell pepper, peeled, seeded, and finely chopped
- 1 roasted yellow bell pepper, peeled, seeded, and finely chopped
- 1 small white onion, finely chopped
- 1 heaping Tbs. fresh dill, finely chopped
Postup
***To roast peppers: Broil or grill until charred on all sides. Place charred peppers in a bowl with a lid or a Ziploc bag, seal, and set aside for 15 minutes to steam. Once steamed, peel peppers and remove stems and seeds.***
To make relish: In a medium saucepan, bring vinegar, mustard seeds, and coriander seeds to a boil over medium-high heat. Once boiling, reduce heat to medium – medium/low and simmer until vinegar has reduced and thickened to a bit of a syrupy consistency. (watch closely as once vinegar begins to reduce, it evaporates quickly)
In a non-metal bowl, toss together 2 Tbs. of sugar, pickles, both peppers, onion, dill, and vinegar reduction. Taste for sweetness and add up to 2 more Tbs. of sugar (keeping in mind that mixture will sweeten after marinating). Season with salt and pepper, and refrigerate for 1 hour before serving.