Subj : Mustard Pickle
To   : Shawn Highfield
From : Dave Drum
Date : Sun Sep 11 2022 06:05:02

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> I make my own. Here's the recipe ....
 DD>       Title: Mustard Pickle Relish

 SH> I will try this and let you know... The one I'm used to
 SH> has cauliflower in it and possible other things.

I've never had/boght any of the "store-bought" mustard pickles. I had
a recipe that called out "serve with a nice mustard pickle alongside".

And I had company coming - so, need must.   Bv)=

I also have added minced onion, red pimiento or piquillo peppers and
mustard/celery seeds if making ahead. That first recipe was for using
RFN (right f******** now).

Can you tell I'm not a fan of sweet relishes?

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Make-ahead Dill Relish w/Mustard
 Categories: Vegetables, Relishes, Herbs
      Yield: 1 pint

      4 lg Dill pickles
      1 sm White onion
      2 tb Jarred, roasted red peppers;
           - pimiento, bell or cherry.
      1 tb Mustard seed; pickled
      1 ts Celery seed
        pn Ground cinnamon
      1 tb Colman's mustard powder
      2 tb Wine vinegar
           Pepper

  Add the pickles, onion, and red peppers to a food
  processor or blender.

  Process just until you get a rough crumble. Then add
  the mustard & celery seed, ground cinnamon, Colman's
  and vinegar.

  Pulse until blended and add black pepper to taste.

  Decant into a container, stirring well. Cover and let
  sit at room temperature for an hour or so. Check for
  seasoning, increasing the cinnamon or black pepper if
  necessary.

  Use in seafood (tuna especially) salads, chicken salad,
  or on sandwiches.

  Stores in the ice box for up to two weeks if not all
  used up by that time.

  Makes about a pint

  Uncle Dirty Dave's Kitchen

MMMMM

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