This stuff is easy, you don't have to pickle it, and after you taste it you will wonder what that stuff you by from the grocer store is.  The contrast between the sweet vinegar and the sour pickles is really nice, and because there is so much acid in the vinegar, it keeps for months in the fridge.  This recipe is not spicy at all, but you can add a pepper or two, or some vinegar based hot sauce if you want.  The only disadvantage to this recipe is that cooking the vinegar on a stove top makes the house smell like vinegar.  If you have a grill with a side burner that's much better.  This recipe makes approximately a quart.  I've tried other brands but I like the results I get with Claussen pickles.  If you buy a quart jars of the half pickles, you will use an entire jar and by the time you add the onion the relish will almost fill the jar back up.  Wash the empty jar, remove the label, and put the relish in it. 

8	Claussen Kosher Dill Halves (or all the pickles in a 32 oz jar)
1	small white onion
1½ cups	vinegar, cider or white, it doesn't matter
1 tbl	coriander seeds
1 tbl	mustard seeds (brown mustard seeds if you can get them)
½ cup	sugar
1 tsp	granulated garlic
¼ tsp	ground turmeric (This is not that important, if you don't have it, make the relish without it)
1 tsp	celery seeds

Put the vinegar, coriander, and mustard in a small non-reactive pot and bring to a boil.  Turn the heat down and simmer until most of the liquid is gone, leaving about a third to a half cup.  While the vinegar is cooking, drain the pickles and scoop the middle portion with all the seeds out with a spoon.  Discard the portion of the pickles you scooped out and dice the pickles.  Peel and dice the onion.  Put the pickles and onion in a small bowl.  When the vinegar is reduced, add the sugar, garlic, turmeric, and celery seeds.  Stir until the sugar dissolves.  Pour this over the pickles and onion.  Stir well, transfer it to a jar, and refrigerate.  It gets better overnight.  It's just that easy.