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Gracie and I have been playing in the kitchen. Yesterday we made homemade rhubarb ketchup, magic meatloaf, and pickle relish. Today we’re making a very special chocolate dessert. Do you and your children enjoy cooking together? What sorts of things do you like to make?

Here are our recipes for pickle relish made two ways. One features baby dill pickles, and the other, sweet pickle chips. We used shallots instead of onion, and a little garlic because everything tastes better with garlic. If you’re looking for some awesome condiments for those 4th of July hot dogs and bratwurst…look no further! These blend up in seconds, and they’re so much better than the pre-made store bought stuff. Well, just try them and see for yourself…

~ baby dill pickle relish ~

In the small cup of a “magic bullet” blender, or in the bowl of a food processor, combine:

3 or 4 baby dill pickles cut into chunks

1/2 of a large shallot, cut into chunks

1 pepperoncini pepper, cut into chunks, stem removed

1 small garlic clove, cut into a couple pieces

2 teaspoons grainy mustard

Pulse until uniformly chunky. Don’t over-process or you’ll end up with pickle soup 🙂

salt and pepper to taste

Place in a half pint canning jar. Will keep in refrigerator for two weeks.

~ sweet pickle relish ~

In the small cup of a “magic bullet” blender, or in the bowl of a food processor, combine:

12 sweet pickle chips or sweet-hot pickle chips

1/2 of a large shallot, cut into chunks

1 small garlic clove, cut into a couple pieces

2 teaspoons sugar (or to taste)

1 teaspoon Dijon mustard

Pulse until uniformly chunky. Don’t over-process.

salt and pepper to taste.

Place in a half pint canning jar. Will keep in refrigerator for two weeks.

Enjoy!

~Melissa