Best Hot Dogs With Green Tomato Relish Recipes

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GREEN TOMATO HOT DOG RELISH



Green Tomato Hot Dog Relish image

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

6 cups finely chopped green tomatoes
2 large onions, minced
2 green peppers, seeded,chopped
1 red pepper, seeded chopped
1/4 cup pickling salt
2 cups vinegar
3 cloves garlic
1 1/2 cups brown sugar
1 tablespoon dry mustard
1/2 teaspoon salt
1/2 teaspoon ginger
1 teaspoon whole cloves
4 inches cinnamon sticks
1 teaspoon celery seed

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

HOT DOG RELISH



Hot Dog Relish image

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

4 cups chopped onions
4 cups coarsely chopped cabbage
12 chopped green bell peppers
10 green tomatoes, chopped
½ cup salt
2 tablespoons mustard seed
1 teaspoon celery seed
1 ½ teaspoons turmeric
6 cups sugar
4 cups white vinegar
2 cups cold water

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 DOGS WITH HOMEMADE TOMATO RELISH



Hot Dogs With Homemade Tomato Relish image

I haven't tried this recipe yet from Publix Supermarkets but it looks really good, especially for summertime picnics. Bratwurst can be substituted for the hot dogs, if desired.

Provided by TasteTester

Categories     Kid Friendly

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

3 cups grape tomatoes or 3 cups cherry tomatoes, halved
1 cup finely chopped red onion
6 garlic cloves, minced (or 1/2 teaspoon garlic powder)
2 tablespoons snipped fresh oregano or 2 tablespoons parsley
2 tablespoons honey mustard
1 tablespoon water
1/2 teaspoon salt
1/2 teaspoon packed brown sugar
1/4 teaspoon ground black pepper
8 hot dogs (smoked) or 8 cooked bratwursts (smoked)
1 cup red seedless grapes, halved or quartered
8 hot dog buns, split and toasted

Steps:

  • For the tomato relish, fold a 36x18-inch piece of heavy foil in half to make an 18x18-inch square. In a medium bowl combine 2 cups of the tomatoes, the onion, garlic, oregano, mustard, water, salt, brown sugar and pepper. Place mixture in center of the foil. Bring up two opposite edges of the foil; seal with a double fold. Fold the remaining edges to enclose the mixture, leaving space for steam to build.
  • For a charcoal grill, place the foil packet on a grill rack directly over medium coals. Grill for 10 minutes; turn packet. Grill about 10 minutes more or until onion is tender. (For a gas grill, preheat grill. Reduce heat to medium. Place foil packet on grill rack directly over heat. Cover and grill as above.).
  • Meanwhile, place hot dogs on grill rack around foil packet; grill for 5 to 7 minutes or until heated through, turning occasionally.
  • Carefully open rellish packet and stir remaining 1 cut tomato halves and the grapes into hot relish mixture. Place hot dogs in toasted buns; serve tomato relish with the hot dogs.

GREEN TOMATO HOTDOG RELISH



Green Tomato Hotdog Relish image

This is my Aunt Marylin's recipe God rest her soul, she lost a fight with cancer several years ago. She was such a great cook and she would haved this website!!

Provided by David Henson

Categories     Spreads

Number Of Ingredients 12

4 c ground green tomatoes
4 c ground onions
4 c ground cabbage
4 c ground green peppers
2 red peppers ground
4 c cider vinegar
2 c water
6 c sugar
1/2 c salt
1 Tbsp celery seed
2 Tbsp mustard seed
1 1/2 tsp turmeric, ground

Steps:

  • 1. Day one: Grind all vegtables using coarse blade with food processor, put them in a large bowl, then sprinkle the 1/2 cup of salt over the veggies cover with a towel and let sit over night.
  • 2. Day two: mix the other ingredients together in a large pot, rinse and drain the veggies, add the veggies to the pot, mix thoroughly.
  • 3. heat to a simmer, simmer 5 min. remove from heat. divide into 8 pint jars. seal with new flats and rings. let stand a week before use. Enjoy!!!

SUZY'S GREEN TOMATO RELISH



Suzy's Green Tomato Relish image

This is a recipe my mother-in-law made every fall, and the whole family loved it. Now that I make it myself, we look forward to having meals where we can use it. It's great on hot dogs and hamburgers.

Provided by Kathy Keene

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 13h

Yield 240

Number Of Ingredients 16

13 ¼ pounds green tomatoes, cored and cut into chunks
5 red bell peppers, seeded and cut into chunks
4 green bell peppers, seeded and cut into chunks
2 large onions, peeled and cut into chunks
6 apples, cored and cut into chunks
3 large cucumbers - peeled, seeded, and cut into chunks
1 cup salt (scant)
2 quarts distilled white vinegar
1 tablespoon ground allspice
1 tablespoon ground cloves
1 tablespoon ground mustard
1 tablespoon salt
1 tablespoon ground cinnamon
1 tablespoon ground turmeric
5 pounds white sugar
11 (1 pint) canning jars with lids and rings

Steps:

  • Using a food grinder, grind together the green tomatoes, red peppers, green peppers, onions, apples, and cucumbers into a large food-safe container. Mix in 1 scant cup salt, and let stand overnight.
  • The next day, drain off the excess liquid from the ground vegetable mixture.
  • Bring the vinegar to a boil in a large kettle or stockpot. Place the allspice, cloves, mustard, 1 tablespoon of salt, cinnamon, and turmeric into a closely-woven cloth bag, and place the bag into the hot vinegar to boil for about 15 minutes. Remove the spice bag, and stir in the sugar until dissolved. Add the ground vegetable mixture, bring back to a boil, and simmer over medium-low heat, stirring frequently to prevent burning, until the relish is soft and slightly darkened in color, about 20 minutes.
  • Sterilize pint canning jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large canning kettle, and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
  • Remove the jars from the kettle and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 47 calories, Carbohydrate 11.8 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 32.7 mg, Sugar 11.1 g

GREEN TOMATO RELISH



Green Tomato Relish image

This is a great all-purpose relish which works well on hamburgers, hot dogs, sandwiches, etc. I particularly like it on ham sandwiches. Great way to use up those green tomatoes left at the end of the season when the first frost is on its way. I like to use a red jalapeno, but if green is all you can find it is OK to use that. If you cannot find canning or pickling salt, you can use kosher salt, but double the amount - for example, this recipe calls for 1/2 a cup of canning salt, so if you are using kosher salt you should use 1 cup of kosher salt. Preparation time includes the time needed to soak the vegetables overnight.

Provided by xtine

Categories     Vegetable

Time 8h10m

Yield 6 pints

Number Of Ingredients 15

5 lbs green tomatoes
2 red bell peppers
1 green bell pepper
2 large white onions
1 jalapeno pepper
1/2 cup canning salt (non-iodized)
3 cups sugar
1 quart distilled white vinegar
1 cinnamon stick
1 teaspoon whole cloves
1 teaspoon whole allspice
1 teaspoon celery seed
1/2 teaspoon mustard seeds
1/2 teaspoon peppercorn
1 bay leaf

Steps:

  • Wash tomatoes well and cut out the stem scar. Cut tomatoes into large pieces and set aside.
  • Chop the bell peppers, onions, and jalapeno into large pieces.
  • Place all the vegetables in a food processor, and process until the mixture has the consistency of a relish. Be careful not to over process - you don't want the mixture to turn into mush.
  • Soak the vegetables: place the vegetables in a large stainless steel pot or plastic bowl and combine with the half cup of canning salt, mixing well so that the salt dissolves. Add enough water to cover the vegetables, and mix again. Cover the bowl, and let it sit on the counter overnight or for at least 8 hours.
  • The next morning, line a counter with lots of paper towels - I usually use 5 layers. You are going to be placing the drained vegetables on these paper towels, so make sure you cover a fairly large space; at least 2 feet by 1 1/2 feet.
  • Drain the tomato/onion/pepper mixture and rinse with cold water. Drain well, and then with your hands, which you have just washed in hot water with soap, squeeze the remaining moisture out of the vegetables. You will see that a lot of water still comes out. Place the drained and squeezed vegetables on the paper towels.
  • Make a spice bag out of a quadruple layer of cheesecloth, and tie all the spices up in it.
  • In a non-reactive pan (i.e., one not made of aluminum) large enough to comfortably hold all the vegetables, combine the vinegar and sugar. Add the spice bag and bring to a boil, stirring to dissolve the sugar. Boil for 5 minutes, then add the drained vegetable mixture.
  • Bring the relish to a boil over high heat, then lower the heat and simmer, stirring occasionally, for 5 minutes.
  • Remove the spice bag and ladle the relish into canning jars, leaving 1/2" headspace. Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any relish which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
  • Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.
  • The relish should sit for at least a month before you use it, so the flavors can combine and improve.

THE BEST RELISH I'VE EVER HAD



The Best Relish I've Ever Had image

This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.

Provided by Tammylou

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 11h10m

Yield 128

Number Of Ingredients 11

7 large English cucumbers
4 large sweet onions, peeled
¼ cup pickling salt
3 cups white sugar
½ cup all-purpose flour
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon celery seed
3 cups distilled white vinegar
1 cup water
4 (1 pint) canning jars with lids and rings

Steps:

  • Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
  • Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g

GREEN TOMATO RELISH (HOT DOG RELISH)



Green Tomato Relish (Hot Dog Relish) image

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

1 quart chopped green tomato
1 large sweet white onion, chopped
1 large green pepper, chopped
2 tablespoons canning salt
1 cup sugar
1 tablespoon prepared mustard
1 teaspoon celery salt
4 whole cloves
1 cup vinegar (5% acidity)

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.

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