Happy New Year, plllog!

I think I’d forego the raw kale or even cooked kale. I love kale, but I don’t see it fitting into your relish template. And I cannot tolerate things that are too acidic, so I won’t comment on wine vinegar vs wine (I’d opt for wine based on my intolerance). Would a carrot bring a little sweetness (and color) to your ”relish”?

Thank-you! Shana tova!

Hm... Carrot. I hadn't thought of carrot. I think it would have to be roasted, too, don't you? I have a couple of purple carrots. Prettier than orange raw but perhaps muddying the relish? Orange would be more of a pop. Purple onion--or shallots!--and orange carrot?

ETA--I'm not big on vinegar either--it makes me cough--but do like a certain amount of aciidity. OTOH, maybe the color wouldn't matter and vermouth would be good instead.

I don’t know how much color purple carrots might exude, but I agree, they could make it look unappetizing. Purple onion, I know, will leech color into the liquid.

I understand ”this time of year.” I sneeze almost non-stop!

tiny bits of raw cauliflower add a lovely texture to a relish.

I would omit the daikon - it can give an off flavor to other vegetables - better to keep it separate.

Use a hot chili instead of black peppercorns and use coriander instead of cumin seeds. You can add a bay leaf, if you have a bay tree.

I never add any sugar to refrigerator pickles or relish that I make - if you absolutely need it, it can be added later, but it is impossible to remove it once it has been added, and many people do not like sweet relish.

I often use Italian giardiniera for relish, and it has cauliflower in it, as well as pepperoncini, celery, carrot, and onion.

I do not roast or cook anything for a relish, but I do roast chilies and garlic when I make hot sauce. If I use Habanero chilies, I add red bell pepper (which I also roast) to cut the heat a bit.