GREEN TOMATO RELISH (HOT DOG RELISH)
I found this recipe in a canning book. It look easy, so I tried it. It tastes like the relish in the store. Plus, you can use all those green tomatoes you look at and hate going to waste.
Provided by m f4379
Categories Vegetable
Time 1h50m
Yield 5 half pints
Number Of Ingredients 9
Steps:
- Combine tomatoes, onion, and pepper in large bowl.
- Sprinkle salt over vegetables, mix in,and let stand 1 hour.
- Drain vegetables.
- Combine drained vegetables, sugar, mustard, and celery salt in a large pot.
- Tie cloves in cheesecloth and add to mixture.
- Stir in vinegar and simmer for 20 minutes.
- Take out spice bag.
- Pack hot relish into hot jars.
- Leave 1/4 inch headspace.
- Place canning lids on jars.
- Process half pints for 10 minutes in hot water bath.
HOT DOG RELISH
This is my mom's relish recipe. It is easy. Use it on hot dogs or in macaroni salad. Delicious! It makes approximately 9 to 12 pints.
Provided by Gloria
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 30m
Yield 100
Number Of Ingredients 11
Steps:
- Place onions, cabbage, bell peppers, and tomatoes in a food processor, and pulse until finely minced. Drain, and remove contents to a large bowl. Sprinkle with salt, cover, and let stand overnight. Pour contents into a colander; rinse, and drain. Return contents to bowl.
- In a separate bowl, stir together mustard seed, celery seed, turmeric, sugar, white vinegar, and water. Pour over vegetable mixture, and stir to combine.
- Pour mixture into a large pot, and bring to a boil over high heat. Boil for 5 to 10 minutes. Store, refrigerated, in sterilized, sealed pint jars.
Nutrition Facts : Calories 53.4 calories, Carbohydrate 13.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 8.4 mg, Sugar 12.9 g
HOT DOG RELISH
I have tried a lot of relishes and this one is one that has been my all time favorite. Cucumbers, apples, cabbage, peppers and cauliflower.
Provided by Calee
Categories Apple
Time 4h45m
Yield 8 pints
Number Of Ingredients 16
Steps:
- In a food processor or blender, add all prepared vegetables. You want your vegetables to be very fine.
- In a large stainless steel bowl sprinkle salt over vegetables, top with water, let soak for 4 hours.
- Drain well, using a large strainer and the back of a large spoon, press out as much liquid as possible.
- Transfer to large stainless steel pot.
- In bowl mix together dry mustard, flour, celery seed, sugar, turmeric, mustard seed and vinegar, mix well. Add to vegetables.
- Cook on medium heat, stirring often, for 15 minutes.
- Process pints.
Nutrition Facts : Calories 451.1, Fat 1.3, SaturatedFat 0.2, Sodium 2666, Carbohydrate 107.5, Fiber 6.8, Sugar 91.6, Protein 4.4
CHICAGO-STYLE HOT DOG WITH HOMEMADE RELISH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set up a large pot with a steamer insert and steam the franks until warm, about 5 minutes. When the franks are almost done, place the buns on top of the franks to steam, 1 to 2 minutes. Place the franks in the buns and top each with some of the onions, 2 peppers, some Homemade Bread and Butter Relish and slather with mustard. To serve, top the franks with a handful of Hand Cut Fries with Celery Salt, wrap each frank in foil and let steam, 2 to 3 minutes, before eating. Eat on the towel-lined trunk of a car.
- Combine the pickles, peppers and sugar in a bowl and mix well. Serve.
- Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.
- Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.
IRON CHEF HOT DOG WITH ONION AND PEPPER RELISH AND CRISPY RED ONIONS
Provided by Alex Guarnaschelli
Categories main-dish
Time 3h5m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the relish: Bring the red wine vinegar plus 1/4 cup water to a gentle simmer in a medium saute pan over medium heat. Add the sugar, mustard seeds and coriander seeds. Simmer until the liquid reduces to a syrup consistency and the seeds become tender, 10 to 12 minutes. Transfer to a medium bowl.
- Heat the oil in the same pan over medium heat until it smokes lightly. Add the onions and red pepper and cook over high heat until slightly tender, 2 to 3 minutes. Season with salt. Remove from the heat and add to the reduced vinegar mixture along with the hot sauce and pickles. Stir to blend, then transfer to a bowl and refrigerate for at least 2 hours and up to 48 hours.
- For the crispy onions: Heat the oil to 350 degrees F in a medium pot.
- Stir together the flour and paprika in a medium bowl, then add the onion slices and toss to coat. Test the oil by dropping in one onion slice. It should fall to the bottom, begin to bubble, rise to the top and fry gradually. Prepare a baking sheet fitted with a kitchen towel, and get a slotted spoon ready. Shake the excess flour off half of the onions and drop them in the oil. Gently swirl them with the spoon so they fry more evenly on all sides, until they are golden brown, 1 to 2 minutes. Remove them with the spoon and lay them out on the kitchen towel to cool. Sprinkle with salt. Repeat with the remaining onions.
- For the hot dogs: Boil or pan-fry? Your choice. (See Cook's Note.) If you want to boil the dogs, place the dogs in a pan with enough simmering water to cover them and gently cook over medium-low heat until fully hot, 8 to 10 minutes. To pan-fry, add them to a little hot oil in a medium saute pan over medium heat until they are golden brown on all sides, 8 to 10 minutes.
- Toast the buns in the toaster or a hot (350 degree F) oven until golden brown, 3 to 5 minutes. Spread a layer of mustard down the length of the dogs and place them in the buns. Top with hearty helpings of the relish and even layers of the onions all the way down the bun.
FLO'S SPECIAL HOT DOG RELISH
Flo's Hot Dogs, is located on Rte. 1 in the seacoast area of Maine, in Capeneddick. This little shack has "THE BEST" hot dogs in the world, and has been serving these hot dogs for years... Standing room only inside where the line goes out the door from the time they open, till the time they close... People order 5-6 hot dogs a piece, if that says anything!!! They serve their hot dogs with this sweet and slightly hot relish along with mustard, or with mayonnaise, or with "The Works" which is all three plus celery salt over the top. I have had the pleasure of eating a few of these dogs in my time, and all I can say is MMM m mmm MMMMMM M! The secret to these FABULOUS Hot Dogs is the relish or "sauce" as some call it... Here is the recipe...
Provided by Lindas Busy Kitchen
Categories Chutneys
Time 8h45m
Yield 10-11 cups
Number Of Ingredients 6
Steps:
- Put onions, and crushed red peppers in food processor or blender. Chop fine.
- Put all ingredients in a big kettle, and heat until it gets hot, stirring as you go.
- Simmer for 8 hours.
- Put in glass jars, and store in fridge, or process in canning jars, following canning procedures.
Nutrition Facts : Calories 751.3, Fat 0.6, SaturatedFat 0.2, Sodium 119.5, Carbohydrate 188.2, Fiber 7.8, Sugar 138.3, Protein 5.1
NORMA'S HOT DOG & HAMBURGER RELISH
This yummy recipe brings back memories of a relish my grandmother used to serve. We used it on everything! This relish is just as tasty...and makes a lot. A perfect hostess gift.
Provided by Norma DeRemer
Categories Other Sauces
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. Chopped fine the tomates, onions and peppers
- 2. Place in a wire strainer to drain off extra liquid from the tomatoes, peppers and onions.
- 3. Place all into a large stainless steel pot. (Using any other type of pot might stain it from the acid from the tomatoes).I also have used a roaster pan when I didn't have stainless steel.
- 4. Add sugar, mustard seed, celery seed and vinegar stir well.
- 5. Place on stove with burner on med-high heat.Bring all to a boil, remove from heat and add turmeric and stir once again.
- 6. Place in sterilized pint jars; one at a time, leaving 1/2 inch from top of jar. Wipe dry the edge of opening with a clean cloth.
- 7. Place lid and band on jar and twist tight. Continue filling other jars and repeat as above.No need to process. They will seal themselves.
- 8. One batch makes 7 to 8 pint jars of relish.
GREEN TOMATO HOT DOG RELISH
Make and share this Green Tomato Hot Dog Relish recipe from Food.com.
Provided by Bergy
Categories Vegetable
Time P1DT1h10m
Yield 6 Half pint jars
Number Of Ingredients 14
Steps:
- In a large bowl combine green tomatoes, onions and pickling salt.
- Cover and let stand overnight.
- Steriloize 6 1/2 pint jars.
- Rinse tomatoes & onions well, drain and rinse out excess moisture.
- In a large saucepan combine vinegar, garlic, brown sugar, mustard, sal t& ginger.
- Tie cloves, cinnamon stick & celery seed in a square of cheese cloth, add to the pickling liquid.
- Bring to a boil, add tomatoes, onions,& peppers simmer for 1 hour stirring frequently.
- Ladle relish into hot sterilized jars to within 1/2" of top, release air bubbles by running a spatula around the inside of the jar, cover with heated snap lid, screw on band.
- Bring water in a large pot (use the pot & water that you used to sterilize the jars) to a boil, place jars in and water process for 10 minutes.
Nutrition Facts : Calories 309.3, Fat 1.1, SaturatedFat 0.1, Sodium 4955.5, Carbohydrate 72.1, Fiber 4.3, Sugar 64.6, Protein 3.8
CHICAGO-STYLE HOT DOG RELISH (DAVID VENABLE) RECIPE - (4.5/5)
Provided by davidv
Number Of Ingredients 8
Steps:
- Fit a food processor with a chopping blade and put the onion, pickles, tomatoes, and sport peppers in the bowl. Pulse the ingredients until they're finely chopped. Transfer the mixture to a bowl and add the pickle relish, mustard, and celery salt. Stir to combine and serve on your favorite prepared hot dog. Makes about a pint.
LYNDA'S FAVORITE ZUCCHINI HOT DOG RELISH
We love to add relish to our hot dogs. But we've never had one with zucchini, so this recipe intrigued us. We loved it! The flavors are tasty and it really gives the hot dog an extra zing. Try it on beans and vegetables, too.
Provided by Lynda Kolbinskie
Categories Other Sauces
Time 15h
Number Of Ingredients 14
Steps:
- 1. Grind 10 cups of zucchini and place in large pot (with a lid). Add the salt and garlic salt. Cover with cold water and soak overnight. (I add lots of ice cubes and place pot in a cool place. If not, put it in the fridge!)
- 2. The following morning, drain and rinse well in a large colander. Return to pot and add the remaining ingredients. Bring to a boil and then simmer for 30 minutes, stirring occasionally. Seal in jars while the relish is very hot.
- 3. Place jars in canning pot and cover with water. Boil the submerged jars for at least 15-20 minutes to make sure seals are airtight. Remove jars from canning pot with tongs and place on a towel in your sink until they cool (this prevents jars from cracking).
- 4. After opening a jar of relish, store opened jars in the fridge!
HOOLEY'S HOT DOG RELISH
Let the kids have the ketchup! This spicy, tasty topping takes hot dogs to a new level.
Provided by Monkibonz
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 10m
Yield 20
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together the onion, bell pepper, dill pickle, pimento, celery, sweet pickle, mustard, ketchup, horseradish and Worcestershire sauce. Store in the refrigerator in a covered container for up to 5 days.
Nutrition Facts : Calories 31.7 calories, Carbohydrate 5.8 g, Fat 0.8 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 361.1 mg, Sugar 4 g
HOT DOG COOKIES WITH RELISH AND MUSTARD
These cookies are the cutest ones I have ever seen and fun to make. Shaped like miniature hotdogs. 1 hour of prep times is chill time.
Provided by Karen From Colorado
Categories Dessert
Time 1h45m
Yield 16 hotdog cookies
Number Of Ingredients 8
Steps:
- Cream butter and sugar together.
- Beat in flour and vanilla.
- Remove 1 cup dough.
- Add red food coloring and knead until well mixed.
- Cover and chill remaining dough for 1 hour.
- For hot dogs, divide red dough into 16 portions.
- Shape into 2 1/2 inch hotdog shapes, rounding ends.
- Set aside.
- Divide plain dough into 16 portions.
- Shape into 3" bun shapes.
- Make a very deep length-wise groove in the center of each.
- Smooth edges to form buns.
- Place 3 inches apart on an ungreased baking sheet.
- Place hotdogs in buns.
- Bake at 350 degrees for 12 to 15 minutes or until edges are browned.
- Cool.
- Meanwhile, for pickle relish, place the coconut and some green food coloring into a plastic bag.
- Shake well to color the coconut.
- Sprinkle the relish around the hotdogs in the buns.
- For mustard, pipe a curvy stripe of yellow frosting down the middle of each hotdog.
Nutrition Facts : Calories 175.5, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 102.7, Carbohydrate 15.9, Fiber 0.5, Sugar 3.9, Protein 1.8
MOM'S HOMEMADE SWEET HOT DOG RELISH
Title says hot dog relish, but we use it on anything and in alot of recipes for added flavor...it's like my 'secret' weapon! Use in potato or macaroni salad dressing, ham bbqs, sloppy joes, baked beans...yummmmm, gives just that extra layer of flavor but nobody seems to be able to figure what makes it that good! We make this...
Provided by Jan W
Categories Other Sauces
Time 14h
Number Of Ingredients 14
Steps:
- 1. Wash and cut vegetables in large chunks. Old method uses a hand grinder, but I do it now in my KA food processor. Grind all ingredients and place in a large stainless steel kettle. Add 1/2 cup table salt; cover and let stand overnight. Then, rinse well in strainer/colander. Return to kettle.
- 2. Combine all syrup ingredients in glass or stainless steel bowl, then add to rinsed vegetables in kettle. Heat to almost boiling, then let simmer 3 minutes.
- 3. Wash pint jars in hot, soapy water to sterilize. Boil lids & rings in hot water. Put relish into hot sterile jars, leave about 1" headspace and wipe rims well. Place lids and rings on, making sure they are tightly sealed. Set on rack or towels, let cool. As they seal, you will hear lids popping. Store in cool place.
- 4. We always at least double this recipe, sometimes triple it if all vegetables are available. Can also put in quart jars, if desired.
CHICAGO STYLE HOT DOG RELISH
Categories Vegetable
Number Of Ingredients 8
Steps:
- Chicago-Style Salsa In a bowl, toss 1 finely chopped Persian cucumber with 1/2 cup celery leaves, 1/2 cup quartered cherry tomatoes, 1/4 cup thinly sliced peperoncini, 1/4 cup thinly sliced red onion, 1/4 cup sweet pickle relish and 2 tablespoons olive oil. Season with salt and pepper; serve on hot dogs.
GREEN TOMATO HOT DOG RELISH
Steps:
- Combine tomatoes, onion, and pepper in large bowl. Sprinkle salt over vegetables, mix in,and let stand 1 hour. Drain vegetables. Combine drained vegetables, sugar, mustard, and celery salt in a large pot. Tie cloves in cheesecloth and add to mixture. Stir in vinegar and simmer for 20 minutes. Take out spice bag. Pack hot relish into hot jars. Leave 1/4 inch headspace. Place canning lids on jars. Process half pints for 10 minutes in hot water bath.
HAPPY HOT DOG RELISH
This sweet-tart relish combining cranberry sauce and sauerkraut is so good! It's also a nice complement to hamburgers, baked ham and roast pork.
Provided by Taste of Home
Time 25m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small saucepan, saute onion in oil until tender. Add the cranberry sauce, mustard, sugar, garlic powder and pepper sauce. Cook and stir for 5-10 minutes or until cranberry sauce is melted. Add sauerkraut; heat through.
Nutrition Facts : Calories 56 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 96mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 0 protein.
SHEILA'S HOT DOG/HAMBURGER RELISH
I used to make this all the time at this time of year when the family was all at home. It is a really good recipe given to me by my late friend Barbara some 30 years ago.
Provided by mabers
Categories < 60 Mins
Time 35m
Yield 4-6 jars
Number Of Ingredients 9
Steps:
- Put 1st 4 ingredients through food chopper.
- Add 1/2 cup salt and pour boiling water over; mix well.
- Leave overnight and add remaining ingredients.
- Thicken with 1-2 tablespoons cornstarch and boil 15 minutes.
- Pour into hot sterilized jars.
- Unfortunately I have no yield on this recipe (but had to fill in a quantity to submit), and I kept it all in the refrigerator, eliminating the dreaded "canning".
- This makes a nice gift, so maybe it won't stay in the frig too long.
Nutrition Facts : Calories 1174.8, Fat 2.5, SaturatedFat 0.4, Sodium 28, Carbohydrate 289.4, Fiber 7.5, Sugar 267.4, Protein 6.2
GREEN TOMATO RELISH (HOT DOG RELISH)
Steps:
- Combine tomatoes, onion, and pepper in large bowl. 2 Sprinkle salt over vegetables, mix in,and let stand 1 hour. 3 Drain vegetables. 4 Combine drained vegetables, sugar, mustard, and celery salt in a large pot. 5 Tie cloves in cheesecloth and add to mixture. 6 Stir in vinegar and simmer for 20 minutes. 7 Take out spice bag. 8 Pack hot relish into hot jars. 9 Leave 1/4 inch headspace. 10 Place canning lids on jars. 11 Process half pints for 10 minutes in hot water bath.
HOT DOG RELISH
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Eva Smith. The cooking time doesn't include letting the mixture sit overnight.
Provided by Sarah_Jayne
Categories Onions
Time 50m
Yield 12 pints
Number Of Ingredients 12
Steps:
- Coarsely grind the green tomatoes, onions, cabbage and peppers.
- Cover mixture with 1/2 cup of salt and let set overnight.
- In the morning, drain the salt covered mixture.
- Add the rest of the ingredients.
- Simmer mixture for 30 minutes.
- Pack in jars and seal.
Nutrition Facts : Calories 508.6, Fat 1.3, SaturatedFat 0.2, Sodium 4744.9, Carbohydrate 123.3, Fiber 6.3, Sugar 113.5, Protein 4.5
HAPPY HOT DOG RELISH
This is a sweet-tart relish, also good on ham and pork roast...
Provided by TAMMY WADE
Categories Other Sauces
Time 30m
Number Of Ingredients 8
Steps:
- 1. In a small saucepan, saute onion in oil until tender. Add the cranberry sauce and rest of the ingredients. Cook and stir for 5-10 minutes until sauce is melted.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #condiments-etc #vegetables #american #easy #kosher #spring #summer #vegetarian #dietary #seasonal #northeastern-united-states #onions #peppers #number-of-servings
You'll also love