Caper and Cornichon Relish

Preparation info

  • Difficulty


  • Yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About


red onion 1 1
capers, drained 8 tbsp 125 g
cornichons (sour gherkins) 8 tbsp 125 g
vinegar ¼ cup 60 ml
extra-virgin olive oil ¼ cup 60 ml
fresh dill, chopped 2 tbsp 30 ml


Finely chop the onion, capers, and cornichons. Combine them with the vinegar, olive oil, and dill. Cover and let macerate overnight in the refrigerator.