If you like a little tang to your hot dog, this pickle relish adds the perfect amount of sweetness. Unlike regular pickle relish, which is made with yellow mustard, this relish's pickling liquid is bright and fresh.
- 1 Pound pickling cucumbers (about 4 or 5), washed and cut into large chunks
- 1/4 red bell pepper, seeded
- 1 medium-sized onion, quartered
- 4 Teaspoons kosher salt
- 1 1/3 Cup boiling water
- 1/4 Teaspoon mustard seed
- 1/8 Teaspoon celery seed
- 3/4 Cups sugar
- 1/2 Cup distilled white vinegar
Place the cucumbers, red pepper, and onion into a food processor and pulse until the vegetables are evenly chopped and a fine relish consistency. For a coarser consistency, you can dice the vegetables small by hand.
In a medium-size nonreactive mixing bowl, combine the finely chopped vegetables, salt, and boiling water. Let stand for 1 hour. Drain well before using.
Place the drained vegetables and remaining ingredients in a medium-size, nonreactive saucepan. Bring to a boil over high heat and then lower the heat and simmer, uncovered, until the mixture is thickened and most of the liquid has evaporated, about 20 to 30 minutes. Stir occasionally.
When the relish has finished cooking, transfer it into a sterilized pint (475-milliliter) jar, refrigerate until cool, and then cover. Store in the refrigerator for up to 2 months.