Sweet And Sour Relish For Hot Dogs Brats Etc Recipes

Steps:

• In a medium skillet, bring 1 inch of water to a boil, reduce heat to simmer, pierce the casings of 4 pieces of bratwurst and set into a medium skillet. Simmer sausages 10 minutes, then remove to a cutting board, pour water out of pan and return pan to stovetop, adjusting heat to medium high heat. Slice sausages on an angle, 6 cuts per wurst. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and set slices into hot skillet. Brown 1 to 2 minutes on each side.
• Place sauerkraut into a colander. Rinse and squeeze dry. Add to the browned bratwurst slices. Stir in sweet red pepper relish and warm through another 1 to 2 minutes. Transfer to a serving dish and place along side cocktail or quartered sliced dark bread. To serve, spoon sliced wurst and sauerkraut onto bread.

Steps:

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

Steps:

• Heat grill to high. Grill the hot dogs until golden brown on all sides. Place in buns and top with your favorite mustard and the Homemade Pickle Relish.
• Bring vinegar, mustard seeds, and coriander seeds to a boil in a medium non-reactive saucepan on the grates of the grill; cook until reduced by half and slightly syrupy. Remove from the heat, add the remaining ingredients, and gently toss to coat. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.

Steps:

• In a 1 1/2 skillet, heat oil over medium heat.
• Add onions and sugar.
• Cover and cook, stirring occasionally, until onions are soft and most of their liquid has evaporated; 10-20 minutes.
• Uncover and cook, stirring until onions turn a deep golden color; 10-20 minutes more (add 1-2 TBL water if onions start to scorch).
• Add garlic, rosemary, and vinegar; cook and stir until fragrant, about 3 minutes.
• Season with salt and pepper and more vinegar if desired.
• Will keep in refrigerator for 3 days.

Steps:

• In a saucepan, combine mustard, jelly, and relish; heat over very low heat, stirring constantly, until mixture is hot and well blended.
• Slice hot dogs diagonally into bite-size pieces; add to sauce and heat thoroughly.

Steps:

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

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.

Steps:

• Combine first 5 ingredients in a bowl.
• Bring sugar & vinegar to a boil, then cool down.
• Pour sugar-vinegar mixture over vegetables and store in the refrigerator overnight.