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)|
||vinegar, cider or white, it doesn't matter|
||mustard seeds (brown mustard seeds if you can get them)|
||ground turmeric (This is not that important, if you don't have it, make the relish without it)|
|1 tsp||celery seeds|