Hot Dog Relish

5 cups ground cucumber

2 cups ground onion

2 sweet bell peppers – ground up

Combine and cover with 1-1/2 quarts water and 3/4 c. salt

Let this stand overnight.

The next day drain, rinse, drain, rinse.

Heat the following and bring to a boil:

1 quart vinegar

3 cups sugar

2 tsp. mustard seed

2 Tbs. celery seed

Add drained vegetables and cook slowly for 10 minutes.

Seal in sterilized hot jars. Water bath is optional. I do not.

Now for the pictures.

Gather and wash the vegetables.

Grind the vegetables.

Combine all vegetables and cover with salt and water.

Let stand overnight.

The next day rinse and drain several times.

I love this hanging colander!

Heat vinegar, sugar and spices to boiling. Heat water to sterilize jars.

Add the vegetables to vinegar mixture.

Bring to a boil.

Put in hot sterilized jars and seal.

Voila! They all sealed!

More later if there are ant questions.

22 thoughts on “Hot Dog Relish

  1. Diana

    I made this last year from your recipe and it was so good! My husband, however, liked the look of the before photo so he added some green food coloring to the batch while it was cooking. Didn’t affect anything but the color. Still very yummy!

    Reply
  2. Debbie

    Looks so good-I can almost smell and taste! I will have to buy veggies and make some as my garden died from all the dry heat. It has rained really hard here for 2 days now. It rained enough yesterday to overflow an empty 5 gallon bucket.

    Reply
  3. Pat Smith

    If you don’t do the water bath after the jars are filled, do you then keep all the jars in the refrigerator? I don’t know a lot about canning, but I remember having to boil those full jars for 10 minutes I think. It put an end to my canning just from the heat and humidity.

    Reply
  4. maxine lesline

    The pics and instructions are so well done .. and the ingredients so simple…. I think I could easily have my own delish -relish… Thanks

    Reply
  5. Launa

    AH! The pleasures of a prolific garden. MMMMM LOOKS SO WONDERFUL, Mary!
    Thanks for your recipe. We’re having burgers tonight at home.

    Reply
  6. ada

    Last year, didn’t you add something that made it too hot or spicy? Or was that another recipe that I’m remembering?

    Reply
    1. CountryThreads Post author

      Ada – I added hot peppers – so hot the relish was inedible! What a good memory you have!

      Reply
  7. Sue

    Thanks for the recipe. This reads a lot like my zucchini relish. I get way more zucchini than cucs. I usually make refrigerator dills with my meager cucumber crop, besides just slurping them up fresh, of course.
    Your soil and climate are perfect for so many veggies. I envy that. We have to work at it very hard and we have cool summers to work around. Not complaining, really, because I like cool summers. But, I do envy your wonderful growing season.

    Reply
  8. Joy

    Thanks! Love your blog! We love to live in the country. We farm about 600 acres of corn and soybeans, have a garden (which is crowded according to my grandkids!!), I quilt, make greeting cards, scrapbook,etc. loved ur story about the forgotten purse. My friend did that whiff. We went to Des Moines for the quilt show. 😂

    Reply
    1. CountryThreads Post author

      Joy – I’m relieved that I’m not the only one who is so preoccupied as to forget my purse. Do you live in Iowa?

      Reply
  9. Kathy Schwartz

    When you add the vegetables to the vinegar business, should that come to a boil before you start counting the 10 minutes, or does the 10 minutes start the minute they are blended together? I suppose it is to get the vegetables hot so they all seal.

    What brand of flat lids did you use? All we can get here (SW Minn) is platinum Ball. (spendy) I have used the lids from WalMart and I like those also. If the item is going to the fair, I use the Ball. You should take the relish to your fair!!

    I hope my cucs hurry up and mature. They are starting. Thanks much for the reciepe!!!

    Reply
    1. CountryThreads Post author

      Kathy – since the vinegar is already boiling it won’t take long to return to boiling after the vegetables are added. Start timing when the vegetables begin to boil. I use Ball and Kerr lids – I can’t tell any difference.

      Reply
  10. Sharon Hoffmann

    Looks yummy! I have made a green Tomato relish has chopped green tomatoes, cabbage, onions, red peppers—once it is done you would never realize it isn’t cucumbers! Taste great too!!

    Reply

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