Chicago Style Hot Dog With Homemade Relish Recipes

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CHICAGO-STYLE HOT DOG



Chicago-Style Hot Dog image

"The secret weapon in my homemade relish is a couple of cherry peppers - they pack a little heat and a lot of sweetness."

Provided by Jeff Mauro, host of Sandwich King

Time 30m

Number Of Ingredients 0

Steps:

  • Steamed Hot Dog
  • Cook in a steamer basket set in a pot with a few inches of simmering water, covered, 5 to 7 minutes; add buns during the last minute.
  • Bread-and-Butter Relish
  • Combine 1 cup diced bread-and-butter pickles, 1 tablespoon diced pickled cherry peppers and 1 teaspoon sugar in a small bowl.
  • Yellow Mustard
  • White Onion
  • Celery-Salt Fries
  • Bake 2 cups frozen french fries as the label directs. Toss with 1/2 teaspoon celery salt, and salt to taste.
  • Sport Peppers (or other pickled hot peppers)

CHICAGO-STYLE HOT DOG



Chicago-Style Hot Dog image

The Chicago Dog is a Windy City classic, and a big favorite with sports fans! The frank must be all-beef, the bun must be poppyseed, the ingredients must be piled onto the bun in the order specified. And whatever you do, don't spoil the splendor with ketchup!

Provided by elsaw

Categories     100+ Everyday Cooking Recipes

Time 15m

Yield 1

Number Of Ingredients 9

1 all-beef hot dog
1 poppyseed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt

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!

Nutrition Facts : Calories 376.6 calories, Carbohydrate 38 g, Cholesterol 30.2 mg, Fat 19.7 g, Fiber 3.3 g, Protein 12.4 g, SaturatedFat 7.2 g, Sodium 2386.7 mg, Sugar 14.7 g

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



Chicago-Style Hot Dog Relish (David Venable) Recipe - (4.5/5) image

Provided by davidv

Number Of Ingredients 8

1/2 large onion, quartered
3 dill pickle spears, quartered
2 plum tomatoes quartered and seeded
8 sport peppers, stemmed (or 8 pepperoncinis, stemmed)
3/4 cup sweet pickle relish
3 Tbsp yellow mustard
1/2 tsp celery salt
Hot dogs and hot dog buns, for serving

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-STYLE HOT DOGS



Chicago-Style Hot Dogs image

Our version of spicy Chicago-style hot dogs are sure to be a hit at your next picnic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 12

1 tablespoon grainy mustard
2 teaspoons white-wine vinegar
Coarse salt and ground pepper
1/4 sweet onion (such as Vidalia), thinly sliced
1 Kirby cucumber, cut into thin strips
1 tomato, halved, seeded, and thinly sliced
1/2 cup celery leaves
2 tablespoons chopped sport pepper or peperoncini
4 beef hot dogs
4 hot dog buns, grilled
4 pickle spears
Relish

Steps:

  • In a medium bowl, whisk together mustard and white-wine vinegar; season with salt and pepper. Add sweet onion, cucumber, tomato, celery leaves, and sport pepper; toss to combine.
  • Grill hot dogs over medium-high heat until charred and heated through, 6 to 8 minutes. Serve hot dogs in grilled hot dog buns and top each with a pickle spear and relish.

Nutrition Facts : Calories 322 g, Fat 17 g, Fiber 2 g, Protein 12 g

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

CHICAGO HOT RELISH



Chicago Hot Relish image

This is my husband's recipe. He makes lots of this every summer as our girls love it and so do we. It is so good with ham & beans and fried taters, mmm. It is also good on hot dogs and many other things.

Provided by Darlene Summers

Categories     Low Protein

Time P1DT2h

Yield 8 pints, 8 serving(s)

Number Of Ingredients 8

8 quarts ripe tomatoes
6 green peppers (HOT)
1 cup onion
1 cup salt
2 cups chopped celery (not ground)
2 tablespoons mustard seeds
1 quart vinegar
6 cups sugar

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).

Nutrition Facts : Calories 769.4, Fat 2.2, SaturatedFat 0.3, Sodium 14210.4, Carbohydrate 185.2, Fiber 11.1, Sugar 172.2, Protein 7.9

AMERICAN KITCHEN CLASSIC CHICAGO STYLE HOT DOG



American Kitchen Classic Chicago Style Hot Dog image

A Chicago style hot dog, or Chicago Dog, is a steamed or water-simmered all-beef frankfurter on a poppy seed bun. Fluky's, which claims to have invented the Chicago Style Hot Dog on Maxwell Street in Depression-ridden 1929 is no longer in operation in Chicago, Illinois. The hot dog is traditionally topped with yellow mustard, chopped white onions, sweet pickle relish, a dill pickle spear, tomato wedges, pickled sport peppers, and a dash of celery salt. Grilled hot dogs are called Char Dogs. This recipe tries to recreate the traditional steamed poppy seed bun using hot dog buns. If you can find them, "S. Rosen's Mary Ann" hot dog buns are the bun of choice.

Provided by Member 610488

Categories     Lunch/Snacks

Time 30m

Yield 6 hot dogs

Number Of Ingredients 12

6 hot dog buns or 6 hoagie rolls, split
3 tablespoons unsalted butter, melted
1 tablespoon poppy seed
1 teaspoon poppy seed
6 all-beef hot dogs (Vienna Beef is recommended)
6 dill pickle spears (Claussen Kosher Dill is recommended)
12 tomatoes, wedges
yellow mustard (Frenchs or Plochmans is recommended)
sweet relish
1 small white onion, finely chopped
6 (1 1/2 inch) pickled hot green chili peppers (Vienna Sport Peppers) or 6 pepperoncini peppers
celery salt, to taste

Steps:

  • Brush outsides of the hot dog buns with butter and sprinkle with poppy seeds. Bake, split sides down, at 350 degrees F until warm, about 5 minutes. Set aside.
  • Boil water and then throw all-beef hot dogs in and simmer for about five minutes, until the dog floats. Transfer to buns.
  • Arrange a dill pickle spear in crevice between the bottom of the bun and the hot dog and 2 tomato wedges in crevice between the top of the bun and the hot dog. Squirt yellow mustard over each in a zigzag; top with a generous dollop of sweet relish.
  • Divide onion among hot dogs. Top each with a sport pepper or a peperoncino. Sprinkle with celery salt. Serve.

Nutrition Facts : Calories 382.7, Fat 22.3, SaturatedFat 9.6, Cholesterol 39.1, Sodium 1039.3, Carbohydrate 35.2, Fiber 4.8, Sugar 11.7, Protein 12.1

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