Sweet And Sour Relish For Hot Dogs Brats Etc Recipes

CLASSIC SWEET HOT DOG RELISH

Steps:

• Gather the ingredients.
• In a large, nonreactive bowl, combine cucumbers, onion, bell pepper, and salt. Mix well. If this seems like a lot of salt, don't worry: Most of it is rinsed off later. The salt is there to draw water out of the vegetables, a step that results in better texture and flavor in the finished relish.
• Cover the bowl of vegetables and leave in the refrigerator for 24 hours.
• Transfer vegetables to a fine mesh sieve or strainer and let drain for a couple of minutes. Rinse well with cool water and drain again. Get out even more of the liquid by squeezing hard with clean hands or by pressing vegetables against sieve with the back of a wooden spoon.
• Whisk cornstarch into cool or room temperature vinegar in a medium saucepan. Stir in sugar, celery seed, mustard seeds, mustard, turmeric, nutmeg, and pepper. Bring to a boil over medium heat, stirring often to help dissolve sugar and prevent lumps.
• Once syrup is boiling and becoming translucent, add vegetables. Simmer, stirring occasionally, for 10 minutes.
• Scoop hot dog relish into clean, hot canning jars leaving 1/2 inch of headspace. Screw on the lids. If canning, process in a boiling water bath for 10 minutes. Serve as desired.

GRILLED HOT DOGS WITH SWEET-HOT RELISH

Steps:

• Combine cornichons and liquid, onion, and peppers. Let relish sit 30 minutes, or refrigerate up to 2 hours.
• Stir together mayonnaise and mustard, and refrigerate if not using immediately.
• Slice baguettes horizontally but not all the way through so they open like a book (or a hot dog bun). Cut each baguette into pieces the same length as hot dogs.
• Heat grill to medium-high, and brush grates with oil. Grill bread, cut side down, until just lightly charred, 1 to 2 minutes, then wrap in foil to keep warm. Grill hot dogs until lightly charred on all sides and warmed through, 5 to 6 minutes.
• Spread inside of bread with mayonnaise mixture, and place a hot dog in each. Spoon relish over top.

HOT DOG OR BRATWURST RELISH

Steps:

• In a meat grinder, grind up cukes, peppers/carrots, and onion to obtain proper quantities; sprinkle with tumeric.
• Dissolve salt in cold water; pour over cukes, let stand 3-4 hours (or overnight).
• Drain (line a colander with cheesecloth--use clothespins to hold in place), cover again with cold water, let stand another hour; drain again.
• In a large saucepan, combine spices and brown sugar with vinegar; heat to boiling (very fragrant!); pour over cuke mixture; let stand 12-18 hours (overnight is fine, too).
• Fill canning kettle half-full of water over high heat; put canning lids & rings in a saucepan with water--simmer.
• Heat cuke mixture up in a large pot, just to the boiling point.
• Immediately scoop into pint or half-pint jars to the neck of the jar; wipe top of jar, add lid and ring, tighten.
• Place jars in canning kettle with hot water JUST to the neck of the jars; bring ALMOST to boiling point; remove from heat.
• Remove jars and place them upside-down on a thick towel for 15 minutes (set the timer).
• Tip right-side up; lids should seal in a few minutes.

SWEET AND SOUR HOT DOGS---SIMPLE

Steps:

• In a saucepan, put the jelly and mustard on a low heat till it is melted and mixed well.
• Cook the hot dogs and if using regular size ones--slice into pieces and add to the mixture; if using mini hot dog cook a few minutes and use whole.
• Put into a crockpot till ready.

PAPA'S HELLISH RELISH FOR HOT DOGS

Steps:

• Place it all in a food processor and process until you like the consistency.
• Put in a jar for at least 2 days before using. Will keep for weeks in the fridge.

SWEET AND SOUR PICKLE RELISH

Steps:

• Mix all ingredients and store in the refrigerator at least 24 hours prior to serving so that the flavors will blend.

SWEET HOT DOG SAUCE

Steps:

• In a medium saucepan over medium heat, slowly cook and stir the onion in vegetable oil until soft. Mix in the ketchup, sweet pickle relish, sugar, vinegar, salt and pepper. Simmer until ready to serve.

THE BEST RELISH I'VE EVER HAD

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.

SWEET AND SOUR RELISH (FOR HOT DOGS, BRATS, ETC.)

Steps:

• Combine all ingredients and chill until ready to serve!
• Use on hot dogs, bratwursts or other sausages, fish or chicken.