Best 9 Thousand Island Hot Dog Relish Recipes

THOUSAND ISLAND RELISH

Steps:

• Wash, peel and seed the cucumber and chop it finely.
• Put in very large pot or bowl.
• Peel and chop the onion finely; add to bowl.
• Wash, seed and chop the peppers finely; add to bowl.
• Sprinkle the salt over the vegetable mixture .
• Pour enough cold water over the mixture to cover it; mix with your hands or a sturdy spoon.
• Let stand, covered, for 1 to 2 hours, then drain well.
• In a very large heavy pot, mix together the dry ingredients: the flour, mustard powder, turmeric, mustard seed, and celery seed.
• Now add in the wet ingredients gradually, stirring to make a sauce: the water, the vinegar and the sugar OR the liquid stevia.
• Add in the drained veg, stir.
• Put pot on stove burner, bring to a boil, then lower to a simmer and simmer uncovered for about 30 minutes or until the sauce has thickened.
• Pack hot into quarter-litre (1/2 US pint / 250 ml / 8 oz) jars.
• Leave 2 cm (1/2 inch) headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process filled jars for 10 minutes; increase time as needed for your altitude.
• Best after at least a month of jar time.

THOUSAND ISLAND DRESSING

Steps:

• In a medium bowl, whisk together all ingredients. Taste and add more salt, vinegar and chile paste, if needed. Use sauce immediately or refrigerate in an airtight container for up to 2 weeks.
• Use as a salad dressing for sturdy, juicy greens, like an iceberg wedge or shredded cabbage, or instead of straight mayonnaise in potato salad, egg salad or tuna salad. Use it to top hard-cooked eggs, hot dogs or avocados. Spread in sandwiches, especially a tomato sandwich or a BLT.

THOUSAND ISLAND DRESSING

Steps:

• Combine all of the ingredients in a small bowl. Stir well.
• Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.

SPICY THOUSAND ISLAND DRESSING

Steps:

• Whisk together mayonnaise, ketchup, chile paste, pickles, and olives in a medium bowl. Dressing can be refrigerated in an airtight container up to 1 week.

QUICK THOUSAND ISLAND DRESSING

Steps:

• Combine mayonnaise, ketchup, pickle relish, Worcestershire sauce, horseradish, and paprika in a bowl; mix well. Cover with plastic wrap and chill before serving.

THOUSAND ISLAND RELISH

Steps:

• In food processor or food chopper with coarse blade, chop vegetables. I find the best way to do this is to coarsley chop the vegetables before putting in the processor, and then pulsing briefly- you want small chunks, not puree.
• Sprinkle with salt and add 2 1/2°C cold water. Let stand for 1 hour and drain well.
• In large saucepan combine sugar, flour and spices; gradually stir in vineagr and water.
• Add drained vegetables and bring to boil; reduce heat and simmer for 30-60 minutes, stirring often. Pack into hot sterilized jars leaving 1/8 inch headspace.
• Seal immediately, label and store in cool, dry, dark place.

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.

THOUSAND ISLAND DRESSING II

Steps:

• In a small bowl, mix together the mayonnaise, ketchup, relish, salt and pepper until thoroughly combined, and serve.

THOUSAND ISLAND RELISH

Steps:

• Place vegetables in a food processer; chop coarsely. Drain off excess juice. Sprinkle with the pickling salt and add the water. Let stand for one hour and drain again thoroughly.
• Mix together the dry ingredients in the cucumber mixture. Stirring well to blend, then add the vinegar. (This prevents lumps).
• Heat on stove. After it come to a boil, cook mixture for 20 minutes, stirring constantly to prevent burning. Place in sterilized jars and seal hot.