I like this better than most jarred cucumber or pepper relishes. It's full of clean, bright flavors, and the celery keeps just enough crunch. Since I don't have a jarring setup, I make it as needed, but I'm sure, if you had the proper equipment and followed sanitary procedures, it would preserve wonderfully in the pantry. I made it as a sauce for pan-fried trout, but I'd imagine it would be great on any number of sandwiches (roast or pulled pork, corned beef, fresh or canned fish) or on crackers with a bold, creamy cheese.

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