Chicago Hot Relish Recipes

CHICAGO-STYLE HOT GIARDINIERA

Steps:

• In a large bowl, toss cauliflower, celery, carrot and peppers with salt. Add cold water to cover. Refrigerate, covered, overnight., Drain vegetables; rinse with cold water and drain again. In a large nonreactive bowl, whisk vinegar, garlic, oregano and pepper flakes. Gradually whisk in oil until blended. Add olives and drained vegetables; toss to coat. Refrigerate, covered, overnight to allow flavors to blend., Transfer mixture to jars. Cover and refrigerate up to 3 weeks.

THE HIRSHON CHICAGO ATOMIC GREEN HOT DOG RELISH

Steps:

• Use the coarse blade of a grinder. Combine all veggies in a large bowl, sprinkle with salt, cover with cold water and let stand for at least 4 hours, preferably overnight.
• Drain thoroughly in a colander and press out all excess liquid.
• Combine the sugar, vinegar, turmeric, celery seed and mustard seed. Bring to boil, stirring until the sugar dissolves. Stir in drained veggies, simmer for 10 minutes.
• Add a bit of cornstarch slurry (add small amounts as necessary until thickened to relish consistency). Add a FEW drops of blue food coloring until proper neon green color is achieved. The use of Turmeric in the TFD recipe really helps with this process!
• Pack into pint canning jars to within ½ inch of the top. Put on canning lid and band.
• Process in a boiling water bath for 10 minutes. This makes 5-6 pints.
• Make sure that you don't boil the filled jars too hard or the celery seed might become stuck between the lid and jar rim which would prevent the jars from sealing.

CHICAGO-STYLE HOT DOG

Steps:

• Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
• Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

CHICAGO HOT RELISH

Steps:

• Chop tomatoes finely, drain off excess juice.
• Mix with onions, peppers and celery.
• Dissolve sugar and salt in vinegar; add with mustard seed and spices to vegetables.
• Mix well and seal in sterilized jars.

CHICAGO-STYLE HOT DOG RELISH (DAVID VENABLE) RECIPE - (4.5/5)

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.

CHICAGO HOT DOGS

Steps:

• Cook franks as directed on package.
• Fill buns with franks; place 2 tomato wedges on one side of each frank and 1 pickle piece on other side.
• Top with remaining ingredients.

CHICAGO-STYLE HOT DOG WITH HOMEMADE RELISH

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.

CHICAGO HOT DOGS

Steps:

• Prepare the grill: Heat a charcoal or gas grill to medium heat, 350°F. You should be able to hold your hand over the grill for about 3 seconds before it's too hot.

CHICAGO DOGS

Steps:

• Fill a large pot fitted with a steamer basket with 1 to 2 inches of water. Cover with a tightly fitting lid and bring to a boil. Add the hot dogs to the steamer basket, cover and steam until the hot dogs are heated through, about 5 minutes. Add the buns to the pot, cover and steam the buns until they are warm, about 1 minute.
• Remove the buns from the pot and drizzle the inside of each with mustard. Top each with a hot dog, then nestle one pickle wedge on one side of each hot dog and 2 tomato wedges on the other side. Top with more mustard and relish, onions and peppers and sprinkle with celery salt.

CHICAGO HOT RELISH

Steps:

• Chop first 4 ingredients (not salt); add salt and mix well.
• Put in cheesecloth and hang over drip pan overnight (throw out juices).
• In the morning, add celery, mustard seed, vinegar and sugar; mix well.
• Can without cooking. First wash jars well, then scald jars and lids. Put the cold relish in the hot jars and put the hot lids on. The jars will not pop & seal, but the salt, vinegar and sugar will preserve this relish for up to 6 months (if it lasts that long at your house--it doesn't at ours).