This relish comes together in minutes, and you can use it right away, or stash it in the fridge to allow the flavors to blend.
It is good on hot dogs, sausages, fish, heck chicken and burgers, too, and the best part?
It is flexible!
When I first started making this relish, I was trying to use up some Avocado Pickles that were not going to last.
This time, I used some chopped up Sport Peppers (a Chicagoland hot dog staple) and some chopped spicy pickle chips.
•Persian or mini cucumbers
•Grape tomatoes, quartered
•Sliced sport peppers
•Diced pickle chips
Note: I have no measurements for this relish, I simply toss ingredients in as the amount feels right.
Quarter, then slice your Persian or mini cucumbers, then add to a bowl.
Add the remaining ingredients, toss to combine, then transfer to a storage container until needed.
Another Note: The storage container shown here has a fitted rack in the bottom that allows fruits and veggies a bit of air in their confinement. It works a treat keeping them fresh for a lot longer than normal, but, sadly, none of the set I bought will fit in my crisper drawer, so I don’t use most of the pieces. This – the smallest, worked a treat on keeping cherries fresh for close to three(!) weeks, and, as it turns out, that little rack in the bottom of the container is pretty darned terrific keeping “weepy” sliced fruits and veggies and such (like tomatoes and cukes and pickles) from wilting by, essentially, stewing in their own juices. I am not in the bidness of endorsing products, but this find was an Amazon Prime Day Deal, and is made by Rubbermaid. Just mebbe think about just buying the one, small container; unless you have loads of extra fridge space.