Hotdogrelish Recipes

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GRILLED LINK HOT DOGS WITH HOMEMADE PICKLE RELISH



Grilled Link Hot Dogs with Homemade Pickle Relish image

Provided by Bobby Flay

Categories     main-dish

Time 1h30m

Yield 8 hot dogs

Number Of Ingredients 14

8 link hot dogs
Assorted mustards (brown, horseradish, sweet and hot, Dijon, etc.)
Ketchup
Best-quality hot dog buns
Homemade Pickle Relish, recipe follows
1 1/2 cups cider vinegar
1 teaspoon mustard seeds
1 teaspoon coriander seeds
2 tablespoons sugar
8 large dill pickles (sour, not half-sour), finely diced
1 small red pepper, grilled, peeled, seeded, and finely diced
1 small yellow pepper, grilled, peeled, seeded, and finely diced
1 small white onion, finely diced
2 tablespoons chopped fresh dill

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.

THE BEST RELISH I'VE EVER HAD



The Best Relish I've Ever Had image

This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.

Provided by Tammylou

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 11h10m

Yield 128

Number Of Ingredients 11

7 large English cucumbers
4 large sweet onions, peeled
¼ cup pickling salt
3 cups white sugar
½ cup all-purpose flour
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon celery seed
3 cups distilled white vinegar
1 cup water
4 (1 pint) canning jars with lids and rings

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.

Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g

HOT DOG RELISH



Hot Dog Relish image

I have tried a lot of relishes and this one is one that has been my all time favorite. Cucumbers, apples, cabbage, peppers and cauliflower.

Provided by Calee

Categories     Apple

Time 4h45m

Yield 8 pints

Number Of Ingredients 16

3 cucumbers, large unpeeled chopped
3 large onions, chopped
3 large apples, peeled chopped (I use Gala)
2 cups celery, finely chopped
5 cups cabbage, finely chopped
3 cups cauliflower, finely chopped
1 green pepper
1 red pepper
3 tablespoons pickling salt
2 tablespoons dry mustard
1/3 cup flour
1 teaspoon celery seed
3 cups sugar
3/4 teaspoon turmeric
1/2 teaspoon mustard seeds
3 cups vinegar

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.

Nutrition Facts : Calories 451.1, Fat 1.3, SaturatedFat 0.2, Sodium 2666, Carbohydrate 107.5, Fiber 6.8, Sugar 91.6, Protein 4.4

CLASSIC SWEET HOT DOG RELISH



Classic Sweet Hot Dog Relish image

Cucumber, onion, bell pepper, and spices are all you need to make homemade sweet hot dog relish.

Provided by Leda Meredith

Categories     Condiment

Time P1DT50m

Number Of Ingredients 13

4 to 5 cucumbers
1 medium onion
1 small red bell pepper
2 tablespoons kosher salt (or another non-iodized salt)
1 1/2 teaspoons cornstarch (or ClearJel)
1/2 cup apple cider (or white wine vinegar)
3/4 cup sugar
1/2 teaspoon celery seed
1/4 teaspoon mustard seeds
1/4 teaspoon ground mustard
1/4 teaspoon ground turmeric
1/4 teaspoon ground nutmeg
1 dash black pepper

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.

Nutrition Facts : Calories 43 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 379 mg, Sugar 9 g, Fat 0 g, ServingSize 4 half pint jars (24 portions), UnsaturatedFat 0 g

IRON CHEF HOT DOG WITH ONION AND PEPPER RELISH AND CRISPY RED ONIONS



Iron Chef Hot Dog with Onion and Pepper Relish and Crispy Red Onions image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 3h5m

Yield 6 to 8 servings

Number Of Ingredients 19

1/2 cup red wine vinegar
1 tablespoon dark brown sugar
2 teaspoons mustard seeds
1 teaspoon coriander seeds
1 tablespoon extra-virgin olive oil
2 small red onions, 1 finely sliced and 1 finely diced
1 small red pepper, seeded and finely diced
Kosher salt
1 to 2 teaspoons hot sauce
6 large dill pickles, finely diced
2 cups canola oil
1/2 cup all-purpose flour
1/2 teaspoon hot paprika
2 small red onions, sliced into thin rounds
Kosher salt
8 all-beef hot dogs
1 tablespoon canola oil, if pan-frying
8 classic potato hot dog buns
Dijon mustard, for serving

Steps:

  • For the relish: Bring the red wine vinegar plus 1/4 cup water to a gentle simmer in a medium saute pan over medium heat. Add the sugar, mustard seeds and coriander seeds. Simmer until the liquid reduces to a syrup consistency and the seeds become tender, 10 to 12 minutes. Transfer to a medium bowl.
  • Heat the oil in the same pan over medium heat until it smokes lightly. Add the onions and red pepper and cook over high heat until slightly tender, 2 to 3 minutes. Season with salt. Remove from the heat and add to the reduced vinegar mixture along with the hot sauce and pickles. Stir to blend, then transfer to a bowl and refrigerate for at least 2 hours and up to 48 hours.
  • For the crispy onions: Heat the oil to 350 degrees F in a medium pot.
  • Stir together the flour and paprika in a medium bowl, then add the onion slices and toss to coat. Test the oil by dropping in one onion slice. It should fall to the bottom, begin to bubble, rise to the top and fry gradually. Prepare a baking sheet fitted with a kitchen towel, and get a slotted spoon ready. Shake the excess flour off half of the onions and drop them in the oil. Gently swirl them with the spoon so they fry more evenly on all sides, until they are golden brown, 1 to 2 minutes. Remove them with the spoon and lay them out on the kitchen towel to cool. Sprinkle with salt. Repeat with the remaining onions.
  • For the hot dogs: Boil or pan-fry? Your choice. (See Cook's Note.) If you want to boil the dogs, place the dogs in a pan with enough simmering water to cover them and gently cook over medium-low heat until fully hot, 8 to 10 minutes. To pan-fry, add them to a little hot oil in a medium saute pan over medium heat until they are golden brown on all sides, 8 to 10 minutes.
  • Toast the buns in the toaster or a hot (350 degree F) oven until golden brown, 3 to 5 minutes. Spread a layer of mustard down the length of the dogs and place them in the buns. Top with hearty helpings of the relish and even layers of the onions all the way down the bun.

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

GREAT MUSTARD RELISH



Great Mustard Relish image

Goes great with hot dogs, brats, or burgers. Tastes better than the stuff you buy in the store!

Provided by henriksmom

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 10m

Yield 8

Number Of Ingredients 3

½ cup dill pickle slices
½ cup onion, chopped
1 tablespoon prepared yellow mustard

Steps:

  • Place pickle slices in a food processor; pulse until pickles resemble relish. Spoon relish into a bowl and set aside. Rinse and dry food processor bowl. Add onion and pulse until it is the same size as the relish. Stir onion and mustard into the relish with a spoon until well-blended.

Nutrition Facts : Calories 7 calories, Carbohydrate 1.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 146.5 mg, Sugar 0.6 g

HOT DOG PIE



Hot Dog Pie image

My 12 year old daughter Deidra brought the basic recipe home from an after-school cooking class and I jazzed it up a bit! If you can't find a deep-dish pie crust, use 2 regular ones.

Provided by ELLYCROCHET1

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 35m

Yield 8

Number Of Ingredients 10

1 pound lean ground beef
4 hot dogs , cut into 1/4-inch slices
1 (15 ounce) can vegetarian baked beans
½ cup ketchup
2 tablespoons brown sugar
2 tablespoons prepared yellow mustard
2 ounces Cheddar cheese, cubed
1 (1.25 ounce) package taco seasoning mix
4 slices processed American cheese
1 (9 inch) deep dish pie shell

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Bake empty pie shell for 10 minutes.
  • In a large skillet over medium heat, cook ground beef until browned, stirring occasionally to crumble; drain fat. Stir in hot dogs, beans, ketchup, brown sugar, mustard, taco seasoning, and cheese cubes. Cook for 2 to 3 minutes.
  • Spread beef mixture into baked pie shell. Cut American cheese slices into strips, and make a lattice on top of pie.
  • Bake for 5 to 10 minute, or until cheese is slightly melted.

Nutrition Facts : Calories 479.4 calories, Carbohydrate 33.9 g, Cholesterol 66.9 mg, Fat 29.1 g, Fiber 2.6 g, Protein 21.2 g, SaturatedFat 12.4 g, Sodium 1405.4 mg, Sugar 13.5 g

HOT DOG ROLL UP



Hot Dog Roll Up image

Cheesy and easy. This two-minute lunch idea is so simple, your kids can make them.

Provided by Mission Foods

Categories     Trusted Brands: Recipes and Tips     Mission®

Time 4m

Yield 4

Number Of Ingredients 3

4 (6 inch) Mission® Fajita Flour Tortillas
4 all beef hot dogs
4 slices processed American cheese

Steps:

  • Place hot dogs between two paper towels and microwave on high for 20 seconds. Remove from towels and reserve the hot dogs hot.
  • Lay one slice of American cheese on the center of each tortilla.
  • Place hot hot dogs on top of each slice of cheese. Roll up each tortilla/cheese/hot dog by simply rolling from one end to the other.
  • Place all four hot dog roll ups in the microwave and cook for an additional 10 to 12 seconds to fully melt the cheese and warm the tortillas.
  • Remove from microwave and serve each hot dog roll up whole.

Nutrition Facts : Calories 354.8 calories, Carbohydrate 18.3 g, Cholesterol 50.5 mg, Fat 24.7 g, Fiber 1 g, Protein 14.3 g, SaturatedFat 11.8 g, Sodium 1225.1 mg, Sugar 2.7 g

GREEN TOMATO RELISH (HOT DOG RELISH)



Green Tomato Relish (Hot Dog Relish) image

I found this recipe in a canning book. It look easy, so I tried it. It tastes like the relish in the store. Plus, you can use all those green tomatoes you look at and hate going to waste.

Provided by m f4379

Categories     Vegetable

Time 1h50m

Yield 5 half pints

Number Of Ingredients 9

1 quart chopped green tomato
1 large sweet white onion, chopped
1 large green pepper, chopped
2 tablespoons canning salt
1 cup sugar
1 tablespoon prepared mustard
1 teaspoon celery salt
4 whole cloves
1 cup vinegar (5% acidity)

Steps:

  • Combine tomatoes, onion, and pepper in large bowl.
  • Sprinkle salt over vegetables, mix in,and let stand 1 hour.
  • Drain vegetables.
  • Combine drained vegetables, sugar, mustard, and celery salt in a large pot.
  • Tie cloves in cheesecloth and add to mixture.
  • Stir in vinegar and simmer for 20 minutes.
  • Take out spice bag.
  • Pack hot relish into hot jars.
  • Leave 1/4 inch headspace.
  • Place canning lids on jars.
  • Process half pints for 10 minutes in hot water bath.

HOT DOG RELISH



Hot Dog Relish image

Make and share this Hot Dog Relish recipe from Food.com.

Provided by chia2160

Categories     Onions

Time 45m

Yield 2-3 pints

Number Of Ingredients 16

1 1/2 cups seeded and coarsely chopped bell peppers (use a mixture of yellow, green, and red)
2 cups coarsely chopped white onions
1/2 cup finely chopped green cabbage
boiling water, to cover
1/4 cup white vinegar
1/4 cup water
3/4 cup cider vinegar
1/2 teaspoon peeled minced fresh ginger
2 cloves minced fresh garlic
2 seeded jalapeno peppers, minced (the hottest you can find)
3/4 cup sugar
1 1/2 teaspoons kosher salt
1 tablespoon mustard seeds
1 tablespoon celery seed
1/2 teaspoon whole allspice
1/2 teaspoon dried chili pepper flakes

Steps:

  • Place chopped bell peppers, onions, and cabbage in large stainless steel or heat-resistant glass bowl and add enough hot water to cover.
  • Let mixture stand for 15 minutes then drain and return to bowl.
  • Combine 1/4 cup white vinegar with 1/4 cup water.
  • Heat mixture to boiling and pour over drained vegetables.
  • Let mixture stand for 15 minutes and drain again.
  • Place drained vegetables in stainless steel pot, large enough to hold all of the ingredients, then add remaining ingredients and bring mixture to boil over medium-high heat.
  • Cook for 1-2 minutes.
  • then remove mixture from heat.
  • Pour mixture into clean, hot, 1-pint canning jars and process in a boiling water bath for 5 minutes to seal the jars.
  • Once opened, store tightly closed jar in refrigerator.

Nutrition Facts : Calories 458.7, Fat 2.9, SaturatedFat 0.3, Sodium 1332.7, Carbohydrate 104, Fiber 6.4, Sugar 86.6, Protein 5.1

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