Moms Homemade Sweet Hot Dog Relish Recipes

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.

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Stir in tomato paste; cook and stir 3 minutes. Stir in next 13 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, 15-20 minutes, stirring occasionally. Serve sauce over hot dogs in buns. Add optional toppings as desired., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.

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.

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.

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.

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.

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.