Heinz Hot Dog Mustard Relish Recipes

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.

RELISH

Steps:

• Process the cucumbers, onions, and bell peppers in the food processor to create a coarse grind.
• Pour the ground veggies into a large pot and add the water and salt to the pot, stirring well to combine.
• Cover and let sit overnight or for at least 12 hours.
• The next day, drain the veggies well and return them to the pot.
• Add the vinegar, turmeric, celery seed, mustard seed and sugar.
• Stir everything together very well to combine and bring the mixture to a boil for at least 1/2 hour, stirring regularly.
• Dissolve the cornstarch in a tablespoon or so of water and add it to the mixture.
• Stir it in well, and reduce the heat. Continue to cook the relish for another 15 minutes or so or until it thickens slightly.
• Sterilize your jars and lids according to proper canning procedures.
• Add the mixture to the jars leaving about 1/2 inch of room at the top of each jar. Add the lids.
• Process the filled jars in a pot of boiling water for at least 5 minutes (you may need a rack at the bottom of the pot to prevent the jars from sitting on the bottom of the pot where they may crack or break).
• When the jars have finished processing, remove them to a wooden board to cool completely. Any lids that have not popped down (indicating a proper seal) should be stored in the fridge and consumed within 1.5 months.
• Properly sealed jars can be stored at room temperature in a cool, dark place for up to one year.

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.

FLO'S SPECIAL HOT DOG RELISH

Steps:

• Put onions, and crushed red peppers in food processor or blender. Chop fine.
• Put all ingredients in a big kettle, and heat until it gets hot, stirring as you go.
• Simmer for 8 hours.
• Put in glass jars, and store in fridge, or process in canning jars, following canning procedures.

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.