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Hot Dog Relish


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. 


  • 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


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.