sweet and spicy hot dog relish – back in heels

Summer ending means it’ll soon be time for me to trade my work boots for my high heels and head back to the city…

I can’t exactly put my finger on why, but this was the best summer we’ve had at the farm. A beautiful, endlessly sunlit dreamy summer of whatever we felt like doing. Lots of company, tons of new recipes developed, the gardens were stunning, the barn almost done, the new swimming hole ready to be landscaped and Fynn had a ball discovering his new world. Ralph and I feel completely centered and full of spit and vinegar! Time for me to put the gardens to bed and hang my overhauls up for another summer.

Getting the vegetable garden ready for the winter has me pickling like a mad woman. I’m trying to use up all of my cucumbers before they blow up! This hot dog relish has a real kick to it but you can pull back on the chili flakes if you’d like it a bit tamer. I use it on hot dogs, grilled sausages, hamburgers, all our meat sandwiches and mixed with mayonnaise for egg salad and tuna salad.

Sweet and Spicy Hot Dog Relish
Makes 6 – 500ml jars

6 medium cucumbers, peeled, seeded and finely chopped
4 green peppers, seeded and finely chopped
4 red peppers, seeded and finely chopped
2 cups finely chopped celery
1 cup finely chopped onion
½ cup pickling salt
2 cups granulated sugar
3 cups white vinegar
1 tablespoon celery seed
2 tablespoons mustard seed
1 teaspoon turmeric
1 teaspoon dried chili flakes pepper

Mix chopped cucumbers, peppers, celery, onions and pickling salt in a large bowl.
Cover and let stand 4 hours.

Prepare jars and lids according to manufacturer’s instructions.

Drain vegetables well. Rinse with water and drain again. Thoroughly press out excess liquid.

Mix well sugar, vinegar, celery seed, mustard seed, turmeric and dried chili flakes in a large stainless steel saucepan.
Bring to a boil. Add vegetables and return to a boil.
Stirring constantly, boil gently 10 minutes.

Ladle relish into prepared jars to within 1/2 inch of top of the jar. Seal with prepared lids and rings.

THE LOVE: Use a non-metallic utensil to remove any air bubbles then adjust the head space [the ½ inch below the rim of the jar], if required, by adding more relish. Wipe jar rim to remove any brine to ensure a proper seal.

printable recipe

one year ago: panzanella

two years ago: Sicilian eggplant stacks

Thanks for reading.

  • Ah, a fellow member of the high heels club! Always a good thing! ~ Sheila

    • I’m going to need some practice!

      • Anonymous

        Thanks for the great summer……………! I look forward to a great fall and winter.

        I LUV U

        • you’re the only person I know who spells love luv… I love/luv you more

  • Dennis Barrett

    I made this relish yesterday, the bottles are labeled, they are resting in the pantry; but how long should I wait before using?
    Thanks for inspiring me
    Dennis