Relish Recipe

Prepare pickles and aromatics

Trim ends off the dill pickles and finely dice into approximately 1/8–1/4 inch pieces. Peel and very finely mince the shallot so pieces are small and distribute evenly. Rinse capers briefly under cold water and pat dry; chop roughly if large.

In a medium mixing bowl combine the diced pickles, minced shallot, drained capers, chopped dill, chopped parsley, and lemon zest. Toss to combine so the aromatics are evenly distributed among the pickles.

Make the sauce

In a separate small bowl whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, and sugar until smooth. Taste and adjust acidity or sweetness so the dressing is balanced — it should be tangy with a touch of sweet.

Season the sauce with sea salt and coarse black pepper. Add hot sauce if using for a mild heat and whisk to incorporate.

Pour the sauce over the pickle mixture. Using a rubber spatula, fold gently until every piece of pickle and aromatic is coated. Start with folding 8–10 times; do not overwork or puree — relish should remain chunky.

Transfer the relish to an airtight container. Stir in chopped chives and, if desired, finish with a very light drizzle (about 1/2 teaspoon) of olive oil to add sheen and richness.

Refrigerate at least 30 minutes before serving to let flavors meld; for best flavor refrigerate 2–4 hours or overnight. Stir once before serving and adjust salt or acidity if needed (add a pinch more salt or 1/4 tsp vinegar).

Serve chilled or at cool room temperature alongside brunch items: bagels, smoked salmon, scrambled eggs, omelettes, breakfast potatoes, or as a condiment for sandwiches and plate garnishes.