A quick, sweet-and-sour relish from the pickle shelf, for when a dish wants one.
Ingredients
- ½ cup sweet pickles, chopped
- ½ cup pickled peppers (mild–medium), chopped
- ½ cup frozen corn, diced and fried until the edges are brown and crispy
- ¼ cup red onion, diced
- ½ cup mustard
- 2 tbsp ketchup
- 1 tbsp freeze-dried dill (or fresh, in season)
- salt and pepper, to taste
Method
Combine everything, taste and adjust, and rest in the refrigerator for a few hours.