Time 1h50m Yield 5 half pints Number Of Ingredients 9 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.
Time 13h50m Number Of Ingredients 9 Steps:
Gather the ingredients. Combine the tomatoes, onions, peppers, and salt in a large stainless steel pan. Cover and let stand in a cool place (about 65 F to 70 F) for 10 to 12 hours or up to overnight. Pour the vegetables into a colander over the sink and let drain. Rinse with cool water and use your hands to squeeze out any excess liquids. Place the pickling spices and celery seeds in a cheesecloth spice bag and tie closed. In a large stainless steel or enamel-lined pan, combine the vinegar, the spice bag, garlic, and brown sugar. Place over high heat and bring to a boil, stirring until the sugar dissolves. Add the drained green tomato mixture and bring the mixture to a boil. Reduce the heat to medium-low and boil gently, stirring often, for 1 hour. While the mixture is cooking, prepare the canner, jars , and lids. Fill the hot, prepared jars with the relish and remove any air bubbles with a small plastic spatula, leaving 1/2-inch headspace. Clean the jar rims and fit with the lids and rings. Process in a covered boiling-water bath canner for 10 minutes. Turn off the heat, remove the cover, and let the jars stand in the hot water for 5 minutes. Remove to a rack to cool completely. Store in a cool, dark spot for up to a year.
Time 45m Yield 8 serving(s) Number Of Ingredients 12 Steps:
For the tomato relish, fold a 36x18-inch piece of heavy foil in half to make an 18x18-inch square. In a medium bowl combine 2 cups of the tomatoes, the onion, garlic, oregano, mustard, water, salt, brown sugar and pepper. Place mixture in center of the foil. Bring up two opposite edges of the foil; seal with a double fold. Fold the remaining edges to enclose the mixture, leaving space for steam to build. For a charcoal grill, place the foil packet on a grill rack directly over medium coals. Grill for 10 minutes; turn packet. Grill about 10 minutes more or until onion is tender. (For a gas grill, preheat grill. Reduce heat to medium. Place foil packet on grill rack directly over heat. Cover and grill as above.). Meanwhile, place hot dogs on grill rack around foil packet; grill for 5 to 7 minutes or until heated through, turning occasionally. Carefully open rellish packet and stir remaining 1 cut tomato halves and the grapes into hot relish mixture. Place hot dogs in toasted buns; serve tomato relish with the hot dogs.
Time 5m Yield 12 serving(s) Number Of Ingredients 8 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.
Number Of Ingredients 20 Steps:
Heat a large frying pan with a tsp. of butter. Add the hotdogs and cook until a beautiful golden color. Heat another large frying pan with a tablespoon of olive oil. Add the onions, garlic and jalapeño. Sauté until the onions are slightly golden. Add the tomato and continue to sauté until the tomato is soft. In a small bowl combine the Worcestershire sauce, ketchup, vinegar, honey, salt, black pepper, garlic powder, ground cumin and brown sugar. Stir together and add to the pan. Simmer on low while the hot dogs finish cooking. Heat the hotdog buns and place the sliced American cheese on the bun; top with the hotdog and the onion/tomato relish.
Time P1DT1h10m Yield 6 Half pint jars Number Of Ingredients 14 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.
Time 15m Yield 1 Number Of Ingredients 9 Steps:
Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm. Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don’t even think about ketchup!
Time 45m Yield 2-3 pints Number Of Ingredients 16 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.
More about “hot dogs with homemade tomato relish recipes”
Time 30m Yield 100 Number Of Ingredients 11 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.
