Pickle relish
June 25, 2008
MAKES ABOUT 1 QUART
8 pickling-type cucumbers, finely diced
4 large red peppers, finely diced
6 shallots, finely minced
3/4 cup kosher salt
2 1/2 cups sugar
2 teaspoons mustard seed
2 teaspoons celery salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 1/2 cups apple cider vinegar
In bowl, cover cucumbers with salt; cover and refrigerate overnight. Drain cucumbers well the next day.
In a saucepan, combine all ingredients; cook on low heat for 30 minutes or until thick. Refrigerate in glass container.
Four Seasons Chicago
Executive Chef Kevin Hickey
Nutrition facts per tablespoon: 67 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 17 g carbohydrates, 0 g protein, 2230 mg sodium, 0 g fiber
