Tammy Wynettes Hot Dog Relish Recipes

GREEN TOMATO RELISH (HOT DOG RELISH)

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

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.

TAMMY WYNETTE'S HOT DOG RELISH

Steps:

• Drain all the juice from the sauerkraut and discard, then mix drained sauerkraut with all the remaining ingredients, combining well.
• Cover and refrigerate for one hour before serving, to let flavours blend.

HOT DOG RELISH

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.

EGGPLANT A LA TAMMY WYNETTE

Steps:

• Peel and dice the eggplant.
• Dip in flour.
• In a medium size skillet, saute eggplant in the butter, when browned slightly, remove.
• In same pan, saute onions, do not allow to brown.
• Place eggplant in a 1 1/2 quart casserole dish.
• Add tomatoes, oregano, salt and pepper.
• Mix carefully to blend ingredients.
• Top with cheese and a sprinkle of nutmeg.
• Bake 325 degrees F. for 20 minutes, until hot & bubbly.

GREEN TOMATO HOT DOG RELISH

Steps:

• In a large bowl combine green tomatoes, onions and pickling salt.
• Cover and let stand overnight.
• Steriloize 6 1/2 pint jars.
• Rinse tomatoes & onions well, drain and rinse out excess moisture.
• In a large saucepan combine vinegar, garlic, brown sugar, mustard, sal t& ginger.
• Tie cloves, cinnamon stick & celery seed in a square of cheese cloth, add to the pickling liquid.
• Bring to a boil, add tomatoes, onions,& peppers simmer for 1 hour stirring frequently.
• Ladle relish into hot sterilized jars to within 1/2" of top, release air bubbles by running a spatula around the inside of the jar, cover with heated snap lid, screw on band.
• Bring water in a large pot (use the pot & water that you used to sterilize the jars) to a boil, place jars in and water process for 10 minutes.

HOT DOG OR BRATWURST RELISH

Steps:

• In a meat grinder, grind up cukes, peppers/carrots, and onion to obtain proper quantities; sprinkle with tumeric.
• Dissolve salt in cold water; pour over cukes, let stand 3-4 hours (or overnight).
• Drain (line a colander with cheesecloth--use clothespins to hold in place), cover again with cold water, let stand another hour; drain again.
• In a large saucepan, combine spices and brown sugar with vinegar; heat to boiling (very fragrant!); pour over cuke mixture; let stand 12-18 hours (overnight is fine, too).
• Fill canning kettle half-full of water over high heat; put canning lids & rings in a saucepan with water--simmer.
• Heat cuke mixture up in a large pot, just to the boiling point.
• Immediately scoop into pint or half-pint jars to the neck of the jar; wipe top of jar, add lid and ring, tighten.
• Place jars in canning kettle with hot water JUST to the neck of the jars; bring ALMOST to boiling point; remove from heat.
• Remove jars and place them upside-down on a thick towel for 15 minutes (set the timer).
• Tip right-side up; lids should seal in a few minutes.

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.