Pickle relish

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