Homemade Hot Dog Relish
Sweet, tangy, and crunchy, this homemade hot dog relish has a fresh, bright flavor that beats most store-bought jars. Use it on hot dogs and burgers, or stir it into potato salad, tuna salad, and deviled eggs.
Equipment
- Cutting board and knife
- Small saucepan
- Spoon or spatula
- Glass jar with lid
Ingredients
- 2 cups finely chopped dill pickles about 6 medium pickles
- ½ cup white onion finely chopped
- ½ cup celery finely chopped
- ½ cup white vinegar
- ⅓ cup granulated sugar
- ¼ cup water
- 1 teaspoon yellow mustard seeds
- ¼ teaspoon celery seed
- ¼ teaspoon ground turmeric
- ½ teaspoon kosher salt
Instructions
- Finely chop the dill pickles, celery, and white onion so the texture is small and even, similar to classic hot dog relish. Set aside.
- In a small saucepan over medium heat, combine the white vinegar, granulated sugar, water, mustard seeds, celery seed, ground turmeric, and kosher salt. Stir until the sugar fully dissolves and the mixture comes to a gentle simmer.
- Add the chopped pickles, celery, and onion to the saucepan. Stir well and simmer for 5-7 minutes, allowing the liquid to slightly thicken.
- Remove from heat and let the relish cool to room temperature. Transfer to a clean glass jar and refrigerate for at least 2 hours before serving.
Notes
- For a slightly sweeter relish, increase the sugar by 1 tablespoon. For a tangier version, reduce the sugar by 1 tablespoon.
- Relish will thicken further as it chills.
- Store refrigerated in an airtight container for up to 2 weeks.
