Have you exhausted the t-shirts, socks, ties, grilling tools, lawn darts, and every other typical Father’s Day gift idea?  Homemade gifts are much more personal and really don’t take long to make. Adding your own unique touch makes them more special for everyone.

When brainstorming about what to make someone, I try to incorporate their likes, hobbies or personality into the gift idea.  My father is not a golfer or tennis player, but he does enjoy yard work and relaxing on the deck with an MGD (that’s Miller Genuine Draft, which had to replace his Black Label many years ago.  Anyone growing up in Natick in the ‘70s-‘80s will remember Black Label beer…).  So to keep in line with this retro theme I decided to do what I do best, make condiments.

I enjoy making relishes, jams, and nut snacks.  It’s a passion of mine.  So I chose to make him a summer corn and pepper relish that he can enjoy with his beer and anything from chips to whatever is on the grill.  Refrigerator relishes are great because they keep in the fridge for weeks and you can use whatever vegetables you have on hand. Not to mention that they go with everything – sandwiches, grilled foods, cold meats, cheeses, chips, eggs, etc.

I found these fun retro label templates on the Martha Stewart website.  You can download and modify them to create a personal label for anything.

I also happened to catch this easy recipe for Spicy Beer Nuts by Canadian Chef, Chuck Hughes. He uses them to top a Wedge Salad with Blue Cheese, but I think they would make a tasty treat as a gift.

Here is my basic recipe for Pepper Relish.  I added corn and celery. You can add any vegetables you have, or even pineapple. I also change the vinegar depending on what vegetables and spices I’m using.

Pepper Relish

1 ½ - 2 lbs Vegetables (about 4 cups total) – Bell peppers, celery, sweet corn, onion
1 ¼ cup white sugar, granulated
1 ¼ cup vinegar (white or cider)
1 T kosher salt
A good pinch of spice – celery seed, cumin, allspice

Core and seed the peppers.  Finely dice all vegetables so they are the same size – about ¼ inch, or mince them. Place in a bowl, sprinkle with salt and let stand at room temp for 1-2 hours. Strain any juices if there are any.

In a saucepan, combine the vegetables, sugar, vinegar and spices over medium heat.  Gently simmer for about 45 min – 1 hour, uncovered, until liquid reduces and thickens.  Don’t boil, but simmer vigorously enough to reduce sugar.

Pour into a clean jar and seal hot, or cool and store in an airtight container in the refrigerator for up to 3 weeks.

Diced jalapeno or a dash of cayenne pepper is a nice addition as well.

Happy Father’s Day!