This recipe looked good so that was the starting point. Pretty much the ending point, too. I forgot the celery but there were plenty of crunchy bits because I put in lots of onion and red and green peppers. I cleaned out the last of the gherkins I had and chunked those up instead of using the relish I bought.I hate to waste a good jar of pickle juice so I hard boiled some eggs to soak it up, adding habanero pepper flakes for a little kick to go with the sweet. Dill pickled eggs are also very good. Leave them in the juice for at least 2 weeks but longer is better. Tuck them into the back of your fridge and try to forget they are there.