Skald The Dawg Relish Recipes

HOT PEPPER RELISH RECIPE

Steps:

• Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.
• Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.
• Add to a jar and allow to cool.
• Serve!

CHICAGO DOGS

Steps:

• Fill a large pot fitted with a steamer basket with 1 to 2 inches of water. Cover with a tightly fitting lid and bring to a boil. Add the hot dogs to the steamer basket, cover and steam until the hot dogs are heated through, about 5 minutes. Add the buns to the pot, cover and steam the buns until they are warm, about 1 minute.
• Remove the buns from the pot and drizzle the inside of each with mustard. Top each with a hot dog, then nestle one pickle wedge on one side of each hot dog and 2 tomato wedges on the other side. Top with more mustard and relish, onions and peppers and sprinkle with celery salt.

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.

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.

SKALD THE DAWG RELISH

Steps:

• Grind jalapenos, onions, green tomatoes, cabbage and red peppers in food processor.
• Place in bowl, sprinkle with salt and cover with cold water.
• Let sit 12 hours.
• Drain well. Push down on veggies to get excess water out.
• In large pot, mix sugar, vinegar and spices (in cheesecloth or spice ball). Bring to boil and simmer 15 minutes.
• Add veggies. Simmer for 10 minutes. Take pickling spices out.
• Pack in hot jars and hot-water bath for 10 minutes.

DEVILISH EGG SALAD

Steps:

• Bring a large pot of water to a boil. Add the eggs, bring the temperature down to a simmer and set a timer for 12 minutes.
• Combine the mayonnaise, relish, celery, peppers, scallions, mustard, vinegar, Worcestershire, vinegar, paprika and celery salt in a medium bowl. Season with sriracha to your preference and salt and pepper.
• Run the eggs under cold water until cool enough to handle. Peel the eggs and place them in a large bowl. Use scissors to roughly chop them into chunks.
• Add the mayonnaise mixture and season with salt and pepper. Fold in the sauce while mashing the eggs with a fork, like you would guacamole. You may want more or less sauce depending on the desired consistency.
• Serve on toast, with vegetables or spooned into lettuce or radicchio cups. Top with basil and cilantro if desired.