Thousand Island Hot Dog Relish Recipes

THOUSAND ISLAND RELISH

Steps:

• Wash, peel and seed the cucumber and chop it finely.
• Put in very large pot or bowl.
• Peel and chop the onion finely; add to bowl.
• Wash, seed and chop the peppers finely; add to bowl.
• Sprinkle the salt over the vegetable mixture .
• Pour enough cold water over the mixture to cover it; mix with your hands or a sturdy spoon.
• Let stand, covered, for 1 to 2 hours, then drain well.
• In a very large heavy pot, mix together the dry ingredients: the flour, mustard powder, turmeric, mustard seed, and celery seed.
• Now add in the wet ingredients gradually, stirring to make a sauce: the water, the vinegar and the sugar OR the liquid stevia.
• Add in the drained veg, stir.
• Put pot on stove burner, bring to a boil, then lower to a simmer and simmer uncovered for about 30 minutes or until the sauce has thickened.
• Pack hot into quarter-litre (1/2 US pint / 250 ml / 8 oz) jars.
• Leave 2 cm (1/2 inch) headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process filled jars for 10 minutes; increase time as needed for your altitude.
• Best after at least a month of jar time.

THOUSAND ISLAND RELISH

Steps:

• Place vegetables in a food processer; chop coarsely. Drain off excess juice. Sprinkle with the pickling salt and add the water. Let stand for one hour and drain again thoroughly.
• Mix together the dry ingredients in the cucumber mixture. Stirring well to blend, then add the vinegar. (This prevents lumps).
• Heat on stove. After it come to a boil, cook mixture for 20 minutes, stirring constantly to prevent burning. Place in sterilized jars and seal hot.

QUICK THOUSAND ISLAND DRESSING

Steps:

• Combine mayonnaise, ketchup, pickle relish, Worcestershire sauce, horseradish, and paprika in a bowl; mix well. Cover with plastic wrap and chill before serving.

THOUSAND ISLAND RELISH

Steps:

• In food processor or food chopper with coarse blade, chop vegetables. I find the best way to do this is to coarsley chop the vegetables before putting in the processor, and then pulsing briefly- you want small chunks, not puree.
• Sprinkle with salt and add 2 1/2°C cold water. Let stand for 1 hour and drain well.
• In large saucepan combine sugar, flour and spices; gradually stir in vineagr and water.
• Add drained vegetables and bring to boil; reduce heat and simmer for 30-60 minutes, stirring often. Pack into hot sterilized jars leaving 1/8 inch headspace.
• Seal immediately, label and store in cool, dry, dark place.