Best 10 Hot Dog Relish Recipes

GREEN TOMATO RELISH (HOT DOG RELISH)

Steps:

• Combine tomatoes, onion, and pepper in large bowl.
• Sprinkle salt over vegetables, mix in,and let stand 1 hour.
• Drain vegetables.
• Combine drained vegetables, sugar, mustard, and celery salt in a large pot.
• Tie cloves in cheesecloth and add to mixture.
• Stir in vinegar and simmer for 20 minutes.
• Take out spice bag.
• Pack hot relish into hot jars.
• Leave 1/4 inch headspace.
• Place canning lids on jars.
• Process half pints for 10 minutes in hot water bath.

HOT DOG RELISH

Steps:

• Place onions, cabbage, bell peppers, and tomatoes in a food processor, and pulse until finely minced. Drain, and remove contents to a large bowl. Sprinkle with salt, cover, and let stand overnight. Pour contents into a colander; rinse, and drain. Return contents to bowl.
• In a separate bowl, stir together mustard seed, celery seed, turmeric, sugar, white vinegar, and water. Pour over vegetable mixture, and stir to combine.
• Pour mixture into a large pot, and bring to a boil over high heat. Boil for 5 to 10 minutes. Store, refrigerated, in sterilized, sealed pint jars.

CHICAGO-STYLE HOT DOG WITH HOMEMADE RELISH

Steps:

• Set up a large pot with a steamer insert and steam the franks until warm, about 5 minutes. When the franks are almost done, place the buns on top of the franks to steam, 1 to 2 minutes. Place the franks in the buns and top each with some of the onions, 2 peppers, some Homemade Bread and Butter Relish and slather with mustard. To serve, top the franks with a handful of Hand Cut Fries with Celery Salt, wrap each frank in foil and let steam, 2 to 3 minutes, before eating. Eat on the towel-lined trunk of a car.
• Combine the pickles, peppers and sugar in a bowl and mix well. Serve.
• Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.
• Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.

FLO'S SPECIAL HOT DOG RELISH

Steps:

• Put onions, and crushed red peppers in food processor or blender. Chop fine.
• Put all ingredients in a big kettle, and heat until it gets hot, stirring as you go.
• Simmer for 8 hours.
• Put in glass jars, and store in fridge, or process in canning jars, following canning procedures.

NORMA'S HOT DOG & HAMBURGER RELISH

Steps:

• 1. Chopped fine the tomates, onions and peppers
• 2. Place in a wire strainer to drain off extra liquid from the tomatoes, peppers and onions.
• 3. Place all into a large stainless steel pot. (Using any other type of pot might stain it from the acid from the tomatoes).I also have used a roaster pan when I didn't have stainless steel.
• 4. Add sugar, mustard seed, celery seed and vinegar stir well.
• 5. Place on stove with burner on med-high heat.Bring all to a boil, remove from heat and add turmeric and stir once again.
• 6. Place in sterilized pint jars; one at a time, leaving 1/2 inch from top of jar. Wipe dry the edge of opening with a clean cloth.
• 7. Place lid and band on jar and twist tight. Continue filling other jars and repeat as above.No need to process. They will seal themselves.
• 8. One batch makes 7 to 8 pint jars of relish.

LYNDA'S FAVORITE ZUCCHINI HOT DOG RELISH

Steps:

• 1. Grind 10 cups of zucchini and place in large pot (with a lid). Add the salt and garlic salt. Cover with cold water and soak overnight. (I add lots of ice cubes and place pot in a cool place. If not, put it in the fridge!)
• 2. The following morning, drain and rinse well in a large colander. Return to pot and add the remaining ingredients. Bring to a boil and then simmer for 30 minutes, stirring occasionally. Seal in jars while the relish is very hot.
• 3. Place jars in canning pot and cover with water. Boil the submerged jars for at least 15-20 minutes to make sure seals are airtight. Remove jars from canning pot with tongs and place on a towel in your sink until they cool (this prevents jars from cracking).
• 4. After opening a jar of relish, store opened jars in the fridge!

HOOLEY'S HOT DOG RELISH

Steps:

• In a medium bowl, mix together the onion, bell pepper, dill pickle, pimento, celery, sweet pickle, mustard, ketchup, horseradish and Worcestershire sauce. Store in the refrigerator in a covered container for up to 5 days.

MOM'S HOMEMADE SWEET HOT DOG RELISH

Steps:

• 1. Wash and cut vegetables in large chunks. Old method uses a hand grinder, but I do it now in my KA food processor. Grind all ingredients and place in a large stainless steel kettle. Add 1/2 cup table salt; cover and let stand overnight. Then, rinse well in strainer/colander. Return to kettle.
• 2. Combine all syrup ingredients in glass or stainless steel bowl, then add to rinsed vegetables in kettle. Heat to almost boiling, then let simmer 3 minutes.
• 3. Wash pint jars in hot, soapy water to sterilize. Boil lids & rings in hot water. Put relish into hot sterile jars, leave about 1" headspace and wipe rims well. Place lids and rings on, making sure they are tightly sealed. Set on rack or towels, let cool. As they seal, you will hear lids popping. Store in cool place.
• 4. We always at least double this recipe, sometimes triple it if all vegetables are available. Can also put in quart jars, if desired.

HAPPY HOT DOG RELISH

Steps:

• In a small saucepan, saute onion in oil until tender. Add the cranberry sauce, mustard, sugar, garlic powder and pepper sauce. Cook and stir for 5-10 minutes or until cranberry sauce is melted. Add sauerkraut; heat through.

GREEN TOMATO HOT DOG RELISH

Steps:

• Combine tomatoes, onion, and pepper in large bowl. Sprinkle salt over vegetables, mix in,and let stand 1 hour. Drain vegetables. Combine drained vegetables, sugar, mustard, and celery salt in a large pot. Tie cloves in cheesecloth and add to mixture. Stir in vinegar and simmer for 20 minutes. Take out spice bag. Pack hot relish into hot jars. Leave 1/4 inch headspace. Place canning lids on jars. Process half pints for 10 minutes in hot water bath.