Hot Dog Relish

Staff Writer
Hot Dog Relish
Erin Coopey

What's a hot dog without relish? This recipe makes it easy for you to create the summertime favorite's partner in crime at home. 

Click here to see How to Make Pickle Relish at Home. 

12
Servings
37
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3/4 Pounds pickled cucumbers (about 4), washed and finely diced
  • 1/2 Cup minced green cabbage
  • 1/4 Cup finely diced yellow onion
  • 2 Tablespoons finely diced red bell pepper
  • 4 Teaspoons kosher or pickling salt
  • 3/4 Cups distilled white vinegar
  • 1/3 Cup granulated sugar
  • 2 Tablespoons prepared yellow mustard
  • 1 Teaspoon dry mustard
  • 1 Teaspoon yellow mustard seed
  • 1/2 Teaspoon celery seed
  • 1/4 Teaspoon paprika
  • 1/4 Teaspoon turmeric
  • 2 Teaspoons cornstarch or arrowroot powder

Directions

Place the cucumbers, cabbage, onion, and red bell pepper in a medium-sized nonreactive mixing bowl and sprinkle with salt, stir well. Let stand for 1 hour.

Drain the mixture in a colander, rinse under cold water, and drain again, pressing out any excess moisture.

In a medium-sized nonreactive saucepan, combine the vinegar, sugar, prepared mustard, dry mustard, mustard seed, celery seed, paprika, turmeric, and cornstarch. Whisk until fully blended. Bring to a boil. Reduce the heat and simmer until the sugar has dissolved and the mixture has thickened slightly.

Add the cucumber mixture, and return the mixture to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.

When the relish has finished cooking, transfer it into a sterilized pint jar and refrigerate until cool, then cover. Store in the refrigerator for up to 2 months. 

Hot Dog Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Hot Dog Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Nutritional Facts

Total Fat
0.3g
0.4%
Sugar
6g
N/A
Protein
0.5g
1%
Carbs
8g
3%
Vitamin A
5µg
1%
Vitamin C
4mg
7%
Vitamin K
8µg
10%
Calcium
12mg
1%
Fiber
0.5g
2.1%
Folate (food)
6µg
N/A
Folate equivalent (total)
6µg
1%
Iron
0.3mg
1.5%
Magnesium
8mg
2%
Monounsaturated
0.1g
N/A
Phosphorus
16mg
2%
Potassium
66mg
2%
Sodium
141mg
6%
Sugars, added
6g
N/A
Zinc
0.1mg
0.8%

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