Sauerkraut Relish

Drain sauerkraut and chop it finely with dill pickles, bell pepper, and onion.

Toast mustard seeds briefly until fragrant, then cool them before adding to the relish.

Stir vinegar, sugar, dill, and pepper into the chopped mixture.

Let the relish chill so the pickle and kraut flavors mingle.

Serve cold with grilled sausages, ham, or rye bread, draining off excess brine as needed.