Alright, let’s talk about this mustard relish stuff. I ain’t no fancy cook, ya know? But I do know good eatin’ when I taste it. And this here mustard relish, well, it’s good eatin’.
First off, some folks think makin’ your own stuff takes too long. They say, “Oh, it’s too much trouble, I’ll just buy it from the store.” But lemme tell ya somethin’, store-bought ain’t always better. Sometimes, it’s just plain… blah. You know what I mean? Like it’s missin’ somethin’. That somethin’ is usually love. And good ingredients, of course.
This relish, though, it ain’t complicated. You don’t need no fancy gadgets or nothin’. Just a knife, a bowl, and a little bit of elbow grease. That’s how I like it. Simple and tasty.
Now, what goes in this here relish? Well, you gotta have some pickles. Not just any pickles, mind you. You want them dill pickle slices. Them little round ones. They give it a nice tang. And you gotta chop ’em up, not too big, not too small, just right. Like goldilocks and the three bears, you know?
- Pickles – about half a cup, chopped
- Onion – half a cup, chopped up too
- Mustard – the yellow kind, a big spoonful
Then you need some onion. Same deal, chop it up. Not too big, not too small. Onions give it a little bite. Some folks don’t like onions, but I say they don’t know what they’re missin’. Onions make everything better, that’s my motto.
And the star of the show, of course, is the mustard. Now, I ain’t talkin’ about that fancy Dijon stuff or that grainy stuff. Just plain old yellow mustard. The kind you put on a hot dog. That’s the stuff that works best. You need a good spoonful of that. Maybe a little more, depending on how mustardy you like it.
So, you got your pickles, your onions, and your mustard. What do you do now? Well, you just mix ’em all together in a bowl. That’s it. Easy peasy, lemon squeezy. No cookin’, no fussin’. Just mixin’. And make sure to mix it good, so everything gets all nice and coated in mustard.
Now, some folks like to add other stuff to their relish. Some add sugar, some add peppers, some add all sorts of things. But me? I like to keep it simple. Pickles, onions, and mustard. That’s all you really need. But I ain’t gonna tell you what to do. If you wanna add other stuff, go ahead. It’s your relish, ain’t it? You can do whatever you want with it.
Once it’s all mixed up, you gotta let it sit for a bit. Let them flavors meld together, ya know? Like a good marriage, it takes time for things to get really good. I usually let it sit for at least an hour, but the longer it sits, the better it gets. So, if you can, make it the day before you need it.
And then? Well, then you eat it! You can put it on hot dogs, hamburgers, sandwiches. You can put it on eggs, or even just eat it straight outta the bowl with a spoon. I ain’t judgin’. It’s good stuff, no matter how you eat it.
Now, some folks say homemade mustard is stronger than store-bought. And they’re right. That store bought stuff, it’s been sittin’ on the shelf for who knows how long. It loses its zing. But homemade? It’s got that kick. That’s what makes it so good.
So, there you have it. My recipe for mustard relish. It ain’t fancy, but it’s good. And it’s easy to make. So, next time you’re thinkin’ about buyin’ that store-bought stuff, think again. Try makin’ your own. You might just surprise yourself.
And that’s all there is to it. Now go on and make some relish. You won’t regret it.
Tags: [Mustard Relish, Relish Recipe, Homemade Relish, Easy Recipe, Condiments, Pickle Relish, Onion Relish, Yellow Mustard]