Best Canadian Hot Dog Topping Recipes

HOT DOGS WITH SPICY PINEAPPLE RELISH

Steps:

• Heat olive oil in a saute pan over medium-high heat. Add the onions, red and yellow peppers and jalapeño, then add some salt and pepper to taste, and cook, stirring, until translucent, 6 to 8 minutes. Add the pineapple, honey, mustard seeds and lime zest and juice and cook until the sauce reduces and becomes thick in consistency, 5 to 8 minutes more. Remove from heat and add chopped fresh herbs to finish.
• Preheat grill to 450 to 500 degrees F.
• Grill hot dogs until they have nice grill marks. Meanwhile, grill the hot dog buns.
• Place hot dogs in the buns and spoon pineapple relish on top.

SAUERKRAUT HOT DOG TOPPING

Steps:

• Combine all ingredients in a saucepan; cook on low heat until heated through. Serve over hot dogs.

RELISH

Steps:

• Process the cucumbers, onions, and bell peppers in the food processor to create a coarse grind.
• Pour the ground veggies into a large pot and add the water and salt to the pot, stirring well to combine.
• Cover and let sit overnight or for at least 12 hours.
• The next day, drain the veggies well and return them to the pot.
• Add the vinegar, turmeric, celery seed, mustard seed and sugar.
• Stir everything together very well to combine and bring the mixture to a boil for at least 1/2 hour, stirring regularly.
• Dissolve the cornstarch in a tablespoon or so of water and add it to the mixture.
• Stir it in well, and reduce the heat. Continue to cook the relish for another 15 minutes or so or until it thickens slightly.
• Sterilize your jars and lids according to proper canning procedures.
• Add the mixture to the jars leaving about 1/2 inch of room at the top of each jar. Add the lids.
• Process the filled jars in a pot of boiling water for at least 5 minutes (you may need a rack at the bottom of the pot to prevent the jars from sitting on the bottom of the pot where they may crack or break).
• When the jars have finished processing, remove them to a wooden board to cool completely. Any lids that have not popped down (indicating a proper seal) should be stored in the fridge and consumed within 1.5 months.
• Properly sealed jars can be stored at room temperature in a cool, dark place for up to one year.