How to Make Hot Dog Relish!

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This mustardy relish is like a premium version of the commercial products. It will turn an ordinary Hot Dog into an unforgettable delight!

Things You'll Need

  • Pickling salt
  • White vinegar
  • Sugar
  • Mustard and celery seed
  • Crushed Pineapple
  • Dry mustard
  • Turmeric
  • Flour
  • Cucumbers
  • Sweet Onion
  • Red and Green Bell Peppers
  • This relish makes a wonderful addition to a gift basket. Have jars sterilized and ready for processing when you are finished making the relish. Wrap a printed piece of holiday fabric around the top of the jar and tie with a matching ribbon. Make sure you add a label with the name of the relish and who made it.

  • Combine the following in a large bowl:
    13 medium-sized cucumbers, washed, finely chopped (These are pickling cucumber, not the waxed ones! Do not peel!)
    3 red bell peppers, washed, seeded, finely chopped
    6 green bell peppers, washed, seeded, finely chopped
    1 extra-large sweet onion, finely chopped (I prefer Vidalia!)

  • Mix 1 gallon of water with 1/4 Cup pickling salt and pour over vegetables. Let stand overnight at room temperature!!!

  • In a large kettle, bring vegetables and water to a boil. Remove from heat and drain vegetables thoroughly.

  • Wash Kettle for reuse!
    Mix the following in the kettle:
    4 cups distilled white vinegar,
    2 cups water,
    6 cups sugar,
    4 teaspoons mustard seed,
    4 teaspoons celery seed
    Add vegetables and then bring to a boil, stirring occasionally. Do not cook, just bring to a rolling boil and remove from heat.

  • Drain pineapple juice into a glass measuring cup, reserving fruit!

  • In a small bowl, mix 2 tablespoons dry mustard, 1 tablespoon turmeric and 1 cup of flour.

  • Using a wire whisk, slowly add pineapple juice and enough liquid from hot vegetable mixture to make a thin smooth paste.

  • Carefully add mustard paste, a little at a time, to hot vegetable mixture, stirring constantly.

  • Stir in reserved pineapple fruit. Simmer until relish has thickened slightly, stirring constantly. Removed from heat.

  • Immediately ladle into hot jars, leaving 1/2 inch headspace. Wipe jar rims; seal with hot lids and screw bands. Process 10 minutes in a simmering water bath. Makes 11 1-pint jars.

Tips & Warnings

  • You can cut this recipe in half!
  • Do not refrigerate until the relish has reached room temperature!

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