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Hot Dog Relish

Hot Dog Relish

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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 Relish - Recipes

It is also great on roast beef and hamburgers.

We used the large grater on the food processor for the onions and the cucumbers and the cauliflower. We finely diced the peppers.

  1. In a large bowl put the vegetables and cover with 1/4 cup salt.
  2. Stir together and let sit for 3 hours.
  3. In the meantime, prepare your jars and lids by sterilizing them.
  4. After 3 hours drain the veggies in a colander in the sink.
  5. Put the veggies back in the bowl and add the following ingredients.
  1. Put it all in a large heavy bottomed pot.
  2. Bring to a boil and then simmer for 1/2 hour. You need to stay fairly close to stir quite often. After all this slicing and dicing you don't want to burn your relish.
  3. Put it into hot jars and put on lids to seal.
  4. Process for 15 minutes in a boiling water bath. I have found that this site has clear instructions on safe canning methods.


Aww..what great pics of a fun time making relish. There is nothing like homemade relish. I have all these ingredients so I'm thinking we'll be enjoying a new recipe of homemade relish at our next wiener roast! Thanks Lovella!

hey. now that I am 'in to canning'. I think I could even try this. Thanks for the detailed info. So no bath eh? Hmm. after buying a canner and reading all the 'stuff'. now all this canning and 'no bath'. :) Just when I was getting scientific about it all.

Actually, this recipe brings back memories from home and I can smell it as I type. Fall and Mom's kitchen.

I can see why you wouldn't want to have bought relish after having this! It's so neat to see recipes come on here of things I've never even thought about making and knowing that they are tried, tested and tasty. Everything I'vew tried has been good and my knowledge of spices is increasing.
Hey, I now know what turmeric is and it's what makes that relishy taste! (smile)

That is a huge bowl of veggies. Looks so fresh and yummy. I'll watch for the smoke from your fire pit:) Looks tasty. Kathy

I actually have all of those ingredients!

Looks like I'm relishing making relish too (haha!)

Great photos and reading.
Do you know if we could substitute Non-gluten flour mix for the wheat flour in the recipe?

ithinkican. yes! you could substitute gluten-free flour. you could use an all purpose gf mix. or I would use 1/4 cup sweet rice/1/4 cup brown rice. julie

Do you need to add xanthan gum with the gluten free flour?

No, in this recipe you would not need to add xanthan gum to the flour.

Why would one need to put flour in? I have never seen flour in a canning recipe. And I saw salsa recipe with cornstarch? I just did 14 twelve ounce jars from the Ball Blue Book. No need of flour. Same with salsa, no need of cornstarch. Is that to make it seem more like store bought? My children won't eat store bought tinned food for that reason. They don't like the mouth feel of the starches added to thicken. Any extra delicious juice if there is any is added to tuna salad (from the relish) etc.

Hi Elizabeth,
You are right. The flour is there to thicken the relish. This relish is all veggies and when you add the vinegar it becomes very watery. I've been enjoying this relish for 35 years. I have never tried making it without thickener but it won't affect it the flavour if you don't add it. Like you say, you could just use the juice in something else. I would think you would have to cook it down a bit more though if you want to use it on a hamburger or hotdog.

Hot Dogs with Cornichon Relish

Paula: Needing little more than a quick spin over the heat (and your favorite condiments close at hand), hot dogs are simple enough to cook off whenever a yearning strikes. But, I typically think of firing up franks after I’ve done a longer cook, say, smoking a butt or brisket, and I’m left with a medium-low to low fire beckoning to be taken advantage of. With a nice pile of glowing embers, franks don’t need more than a couple spins, literally, to crisp up the exterior.

Scott: This is the perfect recipe for this month. Spring is springing. People are awakening from the long winter’s quarantine, and maybe they just want to shake the dust off their grilling utensils (click twice!) and need a simple dish to awaken those outdoor cooking muscles and get the grill back in service. Why am I even making this case - who doesn’t love a tasty dog anytime of year?

Paula: Physician, heal thy self get your hot dog game rolling! Small but mighty, with a crisp texture and addictively sharp, puckery bite Cornichons are France’s answer to pickles. (I usually buy them at Trader Joe’s.) In this recipe, I combine them with spicy dill pickles seek out a variety that’s nice and firm (not flabby). For the best flavor, refrigerate the relish for at least two hours before serving, so that it’s cold and crunchy against the hot beef frank.

Hot Dogs with Cornichon Relish and Major Mustard

  • 2 cups chopped cornichons (including any pickled onions that might be in the jar)
  • 1 cup chopped dill pickles
  • 1 shallot or ½ medium white onion, finely chopped
  • 2 tablespoons tarragon or white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 heaping teaspoon Potato Slayer seasoning

To make the cornichon relish, combine all the ingredients in the bowl of a food processor, and then pulse until the ingredients are coarsely chopped (you want to retain a nice texture for crunch). Transfer the mixture to an airtight container and refrigerate for at least two hours before serving, or up to one month.

Grill the hot dogs directly over a medium-low fire, turning as needed for even blistering. Lightly toast the buns, then serve immediately with the Cornichon Relish and Major Mustard sauce.

Grill-side banter provided by food writer, cookbook author and grilling enthusiast, Paula Disbrowe, and infamous grill nerd and co-owner of PK Grills, Scott Moody.

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Mustard Slaw and Chow. So far the difference seems to be that mustard slaw is mostly cabbage and pepper based, while chow chow often adds tomatoes or other vegetables, but looks and tastes similar. You'll find chow on barbecue and hot dogs all over the south, but especially Tennessee and Alabama. Loaded with hot peppers, mustard, vinegar, sugar, tumeric and paprika, it's a perfect topping for hot dogs, my favorites being the less sweet versions that almost get into chutney territory. Check out the best from our mustard slaw taste test.

Another one of my favorites, Rutt's Hut relish is made with cabbage, carrots, and mustard, almost an exact middle ground between spicy southern mustard slaw and milder Philadelphia pepper hash. Fresh, cooling and just barely spicy, it's absolutely the perfect topping for a hot, crunchy, salty deep fried Ripper. Wash it down with an ice cold Budweiser and you've got a hot dog experience that's still in my top 5.

Hot Dog Relish Vintage Recipe

Schedule your weekly meals and get auto-generated shopping lists.

  • Hot Dog Relish.
  • 4 cups ground onion
  • 1 medium head cabbage (4 cups, ground)
  • 10 tomatoes (4 cups ground)
  • 12 green peppers, ground
  • 6 sweet red peppers, ground
  • 1/2 cup salt
  • 6 cups sugar
  • 1 tablespoon celery seed
  • 2 tablespoons mustard seed
  • 1 1/2 teaspoons tumeric
  • 4 cups cider vinegar
  • 2 cups water


    Relish. shopping list
  • 4 cups ground onionshopping list
  • 1 medium head cabbage (4 cups, ground) shopping list
  • 10 tomatoes (4 cups ground) shopping list
  • 12 green peppers, ground shopping list
  • 6 sweet red peppers, ground shopping list
  • 1/2 cup saltshopping list
  • 6 cups sugarshopping list
  • 1 tablespoon celery seed shopping list
  • 2 tablespoons mustard seedshopping list
  • 1 1/2 teaspoons tumeric shopping list
  • 4 cups cider vinegarshopping list
  • 2 cups watershopping list

How to make it

  • Grind vegetables with coarse blade, blend. Sprinkle with salt and let stand overnight. Rinse and drain. Combine the remaining ingredients, pour over vegetables. Heat to boiling simmer 3 minutes and seal in sterilized jars. Yield, 8 pints
People Who Like This Dish 5
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You said seal in jars ,after you bring to a boil and simmer that it.
do not have to seal in boil bath?
how long will relish keep?

thanks Dixie
lunchtime ( West Virginia)

You said seal in jars ,after you bring to a boil and simmer that it.
do not have to seal in boil bath?
how long will relish keep?

Need a Chicago style hot dog relish recipe

I can make killer buns (thanks to TFL) and buy the Vienna beef hot dogs but I cannot find a recipe for the relish to go on my dogs. I'm into making my own kraut and pickles but have never been able to find "the recipe" for this relish. I'm not even sure if the "real thing" is made with cucumbers,cabbage or green tomatoes. I have tried different variations and never achieved the right texture and flavor. I believe cloves are an important ingredient in the spices.

I have searched extensively for an "atomic" Chicago hot dog style relish recipe that has been tried and verified as being close in flavor and texture to the real thing. Even Google has failed me. I want a recipe that has been vetted and approved.

Has anyone here actually ever made the relish I am talking about? I hope so!

Are you looking for the sweet relish or the dill one?

The Chicago Style hot dog relish is a very specific relish. It is sweet and a vile green (though I wouldn't make it so as the color is from adding artificial food color). It used to be called "Atomic" relish because it was "invented" during the atomic bomb era and was considered to be glowing. A popular marketing trend at the time. (Atomic does not refer to hot/spicy-it is not hot with pepper.)

I have tried many sweet relish recipes over the years but was never quite able to emulate the texture and flavor. With all the reverse engineered recipes out there and the "Chicago dog" following, I would have thought a recipe would be out there somewhere, esp since it is the heart of the Chgo style dog.

I don't eat relish, since I don't care for it, so I wouldn't know what should be in it at all, but I found a link that tells about it. Here's the link if you want to check it out. Hope this helps you out.

Thank you for the link. I grew up in Chicago and know all about some great "hot dog stands" and what the ideal dog is (and is not). I'm trying to find a recipe that someone has devised for the unique relish. Apparently, it is an uncommon thing to seek. I have googled under every variation I can think of for the following key words : sweet relish,chicago style relish,chicago style hot dog,picalilli,hot dog relish,atomic,neon green,sweet pickle relish. I can come up with tons of recipes but none mention a "Chicago Style Hot Dog".

The one statement that the link had wrong is that "any sweet relish will do". That is written by a non-afficionado and definitely sacriligeous. In my book the relish marries all the flavors: hot-sweet-salty-tart-smoked.

Any Chicago area,hot dog afficionado picklers willing to share a treasured recipe?

The quest continues. If you have any suggestions for other forums to explore, I'd appreciate it. I've been here for several years and find there is usually a quick response to recipe requests for items served with bread.

How Do I Choose the Best Hot Dog Relish? (with pictures)

Choosing hot dog relish can be as simple as selecting the type you like best, but it could involve the consideration of other factors such as ingredients and taste preferences of your guests. If other people will be eating the relish, thinking about what they like may be necessary. There are several different types of relish and also different types of hot dogs, and some relishes and hot dogs may taste better together than others. Some types of relish to consider include sweet and dill pickle relish, spicy relish, and homemade relish.

Dill relish and sweet relish are two very common forms of hot dog relish. Typically inexpensive, these pickle relishes may be sufficient to suit many tastes. If serving hot dogs to a large number of people, it may be wise to purchase both types so that guests or family members can choose the kind they like best.

Many people also may enjoy a spicy hot dog relish. Some people, even if they do not enjoy spicy condiments, may keep a spicy hot dog relish on hand for others to enjoy. Determining how spicy the relish should be is a major consideration when buying this type. Some hot dog relishes could have relatively mild spices that add a little kick, but others are intensely hot, appealing only to a select few people.

Pickle relishes are quite common, but many other types of relishes may be perfect for hot dogs. Relishes made from artichoke, zucchini, onion, tomato, and a variety of peppers are quite common. Think about what you or your guests may enjoy the most. It may be a good idea to try out different types of relish on hot dogs to determine what kinds are most appealing to you.

The best hot dog relish for some people may be homemade. If you choose to make relish at home, you can search for recipes with ingredients and spices that suit your personal taste. People also can experiment with relish in the kitchen, adding new ingredients or excluding certain ingredients to achieve a particular taste or texture.

Different types of hot dogs are available at most grocery stores, and some relishes may be better suited for certain kinds of hot dogs than others. It may be an intelligent course of action to read some cookbooks or do research on Internet recipe sites to find common hot dog and relish combinations. If time and budget allows, however, trying out combinations yourself can be very useful.

For some people, the hot dog relish that costs the least may be the best choice. Relish for hot dogs may be purchased at a lesser cost if bought in bulk. Other people may want hot dog relish made in a certain way, including no preservatives, low sodium, kosher, certified organic, or a condiment that meets their dietary requirements. Purchasing any of these special relishes may cost more than regular sweet or dill pickle relish.

Thread: Hot Dog relish

Many years ago when I lived in Canada I used to love the neon green relish that was used on hotdogs ( and hamburgers ) Does anyone have a recipe for this relish? I don't even know what the ingredients were, just know I loved it!

I live in Canada and I know which relish you mean, I use it all the time. The closest I have found to a recipe is this one and I make it every year.

8 large cucumbers not peeled seeds removed
2 hot peppers seed removed (I use jalapeno)
2 red peppers seeds removed
4 green peppers seed removed
2 pounds onions

Slice and put through a grinder. If you do not have a grinder, try your food processor. Let stand overnight in a hot brine of 2 quarts hot water and 1/3 cup coarse salt. In the morning rinse and drain well.
1 tablespoon turmeric
2 tablespoons mustard seed
1 tablespoon celery seed
3 tablespoons cornstarch
Mix all of these together.
1 quart white vinegar
6 cups white sugar
Mix these two together until sugar is dissolved.
Boil all ingredients together at least five minutes. Fill sterilized jars, let set awhile before using. The longer it sets the better it gets. Make sure your jars are hot. Let me know if you like it!

Ingredients Cucumbers, glucose-fructose and/or sugar, white vinegar, salt, water, modified corn starch, dehydrated peppers, spices, calcium chloride, xanthan gum, potassium sorbate, sodium benzoate, turmeric, tartrazine, colour, polysorbate 80.

Honestly lovetobake45's recipe is much healthier than Bick's. I always say if I can't pronounce it why would I put it in my mouth!

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