Dill Relish or Chow-Chow

Many relishes, sweet or dill, contain bits of red pepper. Red or green bell peppers, even in small amounts, can trigger a painful reaction for many of us who are sensitive to nightshade foods. This is simple to make and keeps in the refrigerator for several months.

6 whole Kosher dill pickles, sliced

1 tablespoon mustard seed

¼ cup pickle brine

Place in food processor and pulse until pickles become a relish. For a chunky chow-chow, add the following ingredients in the food processor with the above ingredients. Use pulse option.

½ cup celery, sliced

¼ cup black olives

1/3 cup artichoke hearts, sliced

1 tablespoon Dijon mustard

1/3 cup onion, chopped

1 garlic cloves, chopped

Dash white and black peppers

1 tablespoon agave, optional

After processing all ingredients, refrigerator for several hours before serving. This condiment pairs nicely with grilled meats or cold cuts and cheese.

Nightshade free

Gluten free

Lactose free

For more information at my website: Google: "Caroline's Nightshades"