Homemade Hot Dog Relish

April 19, 2016 | By

Whether at the ball park or at home, a hot dogs are always enjoyable. Wherever they are eaten, a little relish on top makes them even better. When the relish is homemade, the love and care that are placed in making the relish comes through in the finished product. Making your own relish is also one way to use up the extra produce from the garden, plus the homemade relish is then available all year long.

To make a hot dog relish you will need:
10 cups chopped zucchini
2 cups chopped bell pepper (use a variety of colors)
4 cups chopped onions
1 medium head of cabbage, chopped
1 cup water
1 cup cider vinegar
2 cloves garlic, minced
¾ cup sugar
1 ½ t. kosher salt
1 tablespoon mustard seed
1 tablespoon celery seed
½ teaspoon dried red pepper flakes
1 teaspoon turmeric
Pint canning jars, lids, and seals

Sterilize the pint canning jars and rings.

Place the chopped zucchinis, peppers, onions, and cabbage in a large stainless steel pan.

Add boiling water until the vegetables are covered. Allow this mixture to stand for fifteen minutes. Drain the liquid and return the chopped vegetables to the pan.

Combine one cup of water, one cup cider vinegar, the garlic, sugar, kosher salt, mustard seed, celery seed, pepper flakes, and turmeric. Heat the liquid until it is boiling, then pour it over the drained vegetables. Let this stand for fifteen minutes.

Bring this to a boiling point and then simmer for five minutes.

Pour the relish into the hot sterilized jars. Insert a spatula along the inside of the jars and press toward the center to release any air bubbles. Clean the rims of the jars with a damp towel and place the seals on top of the jars. Place the rings on the jars. Do not tighten the rings too tight, they can be removed after canning.

Process the jars in a boiling water bath for five minutes. Place two layers of dish towels on the counter. Place the processed jars on the towels, leave some space between the jars. After one or two hours check to see if the jars are sealed by pressing in the center of the seal. If the seal moves, the jar is not sealed and the relish needs to be used within a week. If the seal is firm and does not move when pressed, the jar is sealed and may be stored for use throughout the year.

Category: Food

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