Sheilas Hot Doghamburger Relish Recipes

SHEILA'S HOT DOG/HAMBURGER RELISH

Steps:

• Put 1st 4 ingredients through food chopper.
• Add 1/2 cup salt and pour boiling water over; mix well.
• Leave overnight and add remaining ingredients.
• Thicken with 1-2 tablespoons cornstarch and boil 15 minutes.
• Pour into hot sterilized jars.
• Unfortunately I have no yield on this recipe (but had to fill in a quantity to submit), and I kept it all in the refrigerator, eliminating the dreaded "canning".
• This makes a nice gift, so maybe it won't stay in the frig too long.

OLD-FASHIONED HAMBURGER RELISH

Steps:

• In a large enamel or stainless steel bowl, mix the cucumbers, onion, peppers, celery, salt, turmeric and water.
• Let stand for 12 hours or overnight, then drain in a strainer, lightly pressing out any excess liquid. Set aside.
• Tie up cinnamon, cloves and allspice in a piece of cheesecloth.
• In a large, heavy, enamel or stainless steel saucepan, bring the spices and vinegar to a boil over moderate heat.
• Reduce the heat to low and simmer, uncovered for 15 minutes.
• Add the tomatoes, increase the heat and bring the mixture to a boil, then reduce the heat to low and simmer, partially covered until the tomatoes resemble a puree- about 30 minutes.
• Add the sugar and mustard seeds, cover and let stand overnight at room temperature.
• Add the drained vegetables to the tomato mixture and bring to a boil over moderately high heat.
• Then reduce the heat to low and simmer, uncovered until most of the liquid has evaporated- 25 to 30 minutes.
• Remove the spice bag.
• Ladle into 4 hot, sterilized 1/2 pint preserving jars leaving 1/2 inch of head space.
• Wipe the jar rims clean, seal and process in a boiling water bath for 10 minutes.
• Label, then let the relish mellow in a cool dry place for at least 3 weeks before using.
• Refrigerate after opening.
• Please Note: Takes 2 days prep time (approx) and 1 hour and 25 minutes cooking time to make.

HOT DOG RELISH

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.

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.

HAMBURGER RELISH

Steps:

• Mix all ingredients together. Put in covered jar in refrigerator. Will keep for a number of weeks.

HOT DOGS WITH HOMEMADE TOMATO RELISH

Steps:

• For the tomato relish, fold a 36x18-inch piece of heavy foil in half to make an 18x18-inch square. In a medium bowl combine 2 cups of the tomatoes, the onion, garlic, oregano, mustard, water, salt, brown sugar and pepper. Place mixture in center of the foil. Bring up two opposite edges of the foil; seal with a double fold. Fold the remaining edges to enclose the mixture, leaving space for steam to build.
• For a charcoal grill, place the foil packet on a grill rack directly over medium coals. Grill for 10 minutes; turn packet. Grill about 10 minutes more or until onion is tender. (For a gas grill, preheat grill. Reduce heat to medium. Place foil packet on grill rack directly over heat. Cover and grill as above.).
• Meanwhile, place hot dogs on grill rack around foil packet; grill for 5 to 7 minutes or until heated through, turning occasionally.
• Carefully open rellish packet and stir remaining 1 cut tomato halves and the grapes into hot relish mixture. Place hot dogs in toasted buns; serve tomato relish with the hot dogs.

HOT DOG RELISH

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.

EASY ONION RELISH

Steps:

• Saute onions, celery and red bell pepper in the butter in a Dutch oven for about 15 minutes or until tender (do not brown).
• Add in vinegar and remaining ingredients to the mixture; bring to a boil, reduce heat and simmer uncovered for about 20 minutes.
• Store in refrigerator for 1 day before using.
• Serve chilled or at room temperature.