Hot Dog Relish

Forget the neon stuff in a squeeze bottle. This homemade relish packs equal parts red and green bell peppers with onions, all ground through a food chopper and cooked down in apple cider vinegar with mustard seeds, celery seeds, and just enough sugar to balance the tang.

Blanching the chopped vegetables in boiling water for 15 minutes before cooking does two things: it softens them to the right texture and draws out excess liquid so the finished relish isn’t watery. Drain them well or you’ll dilute the vinegar brine.

This is a big-batch canning recipe. Eight pints means you’ll have jars to last through grilling season and plenty to give away.

Pro Tips

• Seed all the peppers thoroughly. Any stray seeds can add unexpected bitterness, especially from the green bells.
• Use a medium blade on the food chopper for a classic relish texture. Too fine and it turns to paste; too coarse and it falls off your hot dog.
• The 10-minute boil is short, so have your sterilized jars hot and ready before you start cooking.
• Process sealed jars in a boiling water bath for 10 minutes if you want shelf-stable pantry storage.

Variations

• Add a few seeded jalapenos to the food chopper for a spicy relish with real kick.
• Swap half the sugar for honey for a slightly more complex, floral sweetness.
• Stir in a teaspoon of turmeric for a golden color and a mild, earthy warmth.