Sweet Hot Dog Relish
Is there anything better than a nice hot dog fresh of the grill? It’s one of my favorite cookout things. Plus it’s frugal and easy to make. To me though what makes the dog is the toppings. You need some good mustard, a little ketchup and of course some relish. While the stuff from the store will do in a pinch, this homemade version is so much better. Make up a batch and put it out at your next cookout.
- 5 cucumbers
- 2 onions
- 1 green bell pepper
- 2 tablespoons salt
- 1/2 cup white vinegar
- 1 1/2 teaspoons cornstarch
- 3/4 cup sugar
- 1/2 teaspoon celery seed
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon ground mustard
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground nutmeg
- black pepper to taste
- Start by cutting off the ends of your cucumber. Then cut it in half and use a spoon to scoop out the seeds. Slice and chop the cucumber into very small chunks and scoop them into a glass bowl.
- [img src=”http://www.hillbillyhousewife.com/site/wp-content/uploads/2013/08/hot-dog-with-relish-300×199.jpg” alt=”” width=”300″ height=”199″ class=”alignright size-medium wp-image-23282″]Dice the onion and bell pepper into very small chunks and add them to the bowl as well. Add the salt and stir. Cover the bowl and set it in the fridge for a day. The salt will pull some of the moisture out of the veggies.
- Pour the veggies into a fine strainer or line a colander with cheese cloth (or a paper towel in a pinch). Let the salt water drain off, then rinse them with plenty of cold water. Let the water drain out and give the veggies a good squeeze to get as much liquid out as possible. The cheese cloth comes in handy here, but it works just fine without too.
- Get out a small bowl or a glass measuring cup (the 2 cup kind with the spout and handle… it makes pouring easy) and whisk the corn starch and vinegar together with a large fork. Add the spices and the sugar. Pour it into a medium sauce pan and bring the mixture to a boil. Stir it quite a big while it’s heating to dissolve all the sugar. Add the veggies and simmer everything for 10 minutes.
- Allow the relish to cool and scoop it into containers. I keep mine in the fridge. Unopened they last about 3 months. Once the relish is open, we do our best to use it up within 2 to 3 weeks.
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