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Cookbook

 

Tarragon Pickle Relish

Makes 2 cups (500 mL)

Tarragon Pickle Relish

 

Grilled hot dogs and sausages taste better with this homemade relish.

Tip
Relish keeps well, covered and refrigerated, for up to 1 week.

  • 1-1/2 cups cider vinegar 375 mL
  • 2 tbsp granulated sugar 25 mL
  • 1 tsp mustard seeds 5 mL
  • 1 tsp coriander seeds 5 mL
  • 8 large sour dill pickles, finely diced
  • 2 tbsp chopped fresh dill 25 mL
  • 1 small red bell pepper, finely diced
  • 1 small yellow bell pepper, finely diced
  • 1 small onion, finely diced
  • 1 tsp dried tarragon 5 mL

1. In a medium saucepan over medium heat, combine vinegar, sugar, mustard seeds and coriander seeds and bring to a boil. Boil until reduced by half and syrupy, about 20 minutes.

2. Remove from heat. Stir in pickles, dill, red pepper, yellow pepper, onion and tarragon. Toss to coat. Let cool.

 
  • from:
    500 Best Sauces, Salad Dressings, Marinades & More
  • by George Geary
  • Robert Rose Inc. 2009
  • $24.95/paperback original; 16 full-color photos
  • ISBN-10: 0778802272
  • ISBN: 978-0-7788-0227-3
  • Recipe reprinted by permission.

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This page created January 2010


 


 
 

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