ONLINE EXTRA — HOT DOG RELISHES: Hot Dog Pepper Relish . . . Cincy Hot Dog Relish . . . Country-Style Hot Dog Relish, etc.

Hot Dog Pepper Relish

1½ cups seeded and coarsely chopped bell peppers (use a mixture of yellow, green, and red)

2 cups coarsely chopped white onions (about 2 medium onions)

½ cup finely chopped green cabbage

¼ cup white vinegar

¼ cup water

¾ cup cider vinegar

½ teaspoon peeled, minced fresh ginger

2 cloves minced fresh garlic

2 seeded jalapeño peppers, minced (the hottest you can find)

¾ cup sugar

1½ teaspoons kosher salt

1 tablespoon mustard seeds

1 tablespoon celery seeds

½ teaspoon whole allspice

½ teaspoon dried red chile pepper flakes

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 ½ cup white vinegar with ½ 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 30 seconds, 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.

Cincy Hot Dog Relish

1 cup chopped onion

½ cup chopped green pepper

½ cup chopped dill pickle

¼ cup chopped pimento

¼ cup diced celery

¼ cup chopped gherkins

1 cup prepared mustard

1 cup catsup

¼ cup prepared horseradish

2 teaspoon Worcestershire sauce

1 teaspoon cinnamon

Mix ingredients together and chill, covered, in refrigerator. Holds up to 5 days on refrig-erator shelf.

Yield: 2½ pints.

Country-Style Hot Dog Relish

4 cup onions

4 cup cabbage

12 green peppers

10 green tomatoes

½ cup salt

2 tablespoons mustard seed

1 tablespoon celery seed

1½ tablespoons turmeric

6 cups sugar

4 cups vinegar

2 cups cold water

Grind first 4 items using coarse blade of food grinder. Sprinkle with salt. Let stand over-night, rinse and drain.

Combine remaining ingredients. Pour over vegetable mixture. Heat to a full boil. Boil 5 minutes. Place in jars and seal.

Yield: 9 pints

Cucumber Hot Dog Relish

4 cups ground unpeeled cucumbers

1 cup ground sweet green pepper

½ cup ground sweet red pepper

3 cups ground onions

3 cups celery, finely diced

¼ cup salt

3½ cups sugar

2 cups distilled white vinegar

1 tablespoon celery seed

1 tablespoon mustard seed

Grind or chop vegetables. Combine all vegetables in large bowl. Sprinkle with salt and cover with cold water. Let stand 4 hours. Drain thoroughly, press out all excess liquid. Com-bine sugar, vinegar, celery and mustard seed. Bring to a boil stirring until sugar is dissolved. Add all drained vegetables. Simmer 10 minutes. Put into jars. Process 10 minutes in boiling water.

Yield: 6 pints.

Ripe Tomato Hot Dog Relish

4 quarts ripe tomatoes, chopped coarsely

3 onions, chopped fine

1 cup celery, cut up

2 cups brown sugar

¼ cup salt

1¾ teaspoons cinnamon

2 green peppers, chopped fine

1 pint vinegar

½ cup white sugar

2 tablespoons mustard seed

Mix all together. Put in pan and cook on low heat until thick. Then put in pint jars and seal.

Yield: 7 pints.

Super Hot Dog Relish

4 cups green tomatoes

4 cups onion

1 head cabbage

12 green peppers

½ cup coarse salt

6 cups brown sugar

1 tablespoon celery seed

2 tablespoons mustard seed

1½ teaspoons turmeric

4 cups cider vinegar

2 cups water

Grind tomatoes, onions, cabbage and peppers with the coarse blade of your grinder. Sprinkle ½ cup salt over ground vegetables; mix and let stand overnight. Next morning, rinse and drain well. Combine sugar, celery seed, mustard seed, turmeric, vinegar and water. Pour over the vegetables and heat to boiling. Simmer for 3 minutes. Seal in sterilized pint jars. Yield: 8 pints.

Green Hot Dog Relish

1 gallon sliced cucumbers, cut thin (use large cukes for this)

1 cup canning salt

1 gallon water

2 bell peppers

1 tablespoon alum (powdered)

1 tablespoon ginger

3 cups cider vinegar

5 cups sugar

2 or 3 tablespoons pickling spices (tied in a spice bag)

Dissolve salt in 1 gallon of water. Add sliced cucumbers and soak for 1 week. Stir every day. Then drain and wash cucumbers and grind with the 2 bell peppers. Soak the cucumbers and peppers in 1 gallon of water and the powder alum for 20 minutes. Drain again and wash the cucumbers and peppers and bring to a boil in just enough water to cover and add the 1 tablespoon ginger. Cook for 20 more minutes. Drain and wash. Put the vinegar, sugar and spice bag in a kettle and add the cucumbers and peppers and simmer for 30 minutes. Put in jars and seal.

Yield: 6 pints.

Chow Chow

4 cups ground onions

4 cups ground cabbage (about 1 med. head)

10 green tomatoes (about 4 cups ground)

12 green peppers

6 sweet red peppers

½ cup salt

6 cups sugar

1 tablespoon celery seed

2 tablespoons mustard seed

1½ teaspoons turmeric

4 cups cider vinegar

2 cups water

Grind vegetables, using coarse blade. Sprinkle with ½ cup salt; let stand overnight; rinse and drain. Combine remaining ingredients and pour over vegetable mixture. Heat to boiling point and allow to simmer 3 minutes. Seal in hot, sterilized jars.

Yield: 8 pints.

Sweet Pickled Onion Hot Dog Relish

4¼ cups onions

1 cup sugar

1½ teaspoons salt

1 cup white vinegar

Chop onions and cover with boiling water. Let stand for 5 minutes; drain well. Add sugar, salt and vinegar; mix well. Simmer 25 minutes. Do not boil. Let cool and place in jar in re-frigerator. Lasts forever. Great on chili dogs.

Zucchini Hot Dog Relish

10 cups ground zucchini (skin on)

4 tablespoons salt

Dash of garlic salt

4 cups ground onion

1 chopped red pepper

5 cups sugar

1 teaspoon dry mustard

1 teaspoon nutmeg

½ teaspoon pepper

1 chopped green pepper

2 cups vinegar

1 teaspoon turmeric

1 teaspoon cornstarch

2 teaspoons celery seed

Soak first 3 ingredients overnight. Drain and rinse well. Add remaining ingredients. Bring all to a boil and simmer for about 30 minutes, then seal while very hot in jars. Tastes just like pickle relish.

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