Many different baseball parks have “races” between three people dressed up in different costumes. In Milwaukee, it is three different types of sausages. In Washington, four different presidents. In Cleveland, we have three condiments that are tied to hot dogs: ketchup, mustard and onion. While I always root for mustard, I’ve often wondered how onion beat out the quintessential hot dog condiment: relish. KC from Living Happy Ever After brings relish back to us with a homemade recipe. Check out how to make your own and while you are at it, take a look at Living Happy Ever After…
Guest Post: Homemade Pickle Relish
February 7, 2013
I have been experimenting recently with making my own sauces and condiments – no point in running to the store for extras in this winter weather when you can make your own, right? Plus, my husband and I usually travel for the holidays so the last thing we want to do before we go is buy a whole bunch of things. Often, we’ve found that we actually like the homemade version a lot more than the storebought, both for the taste and for knowing we’re avoiding all the additives.
Recently, we decided to have a camp lunch – our term for cooking up some hotdogs and sitting in front of the fireplace. There’s nothing fancy or blog-worthy about hotdogs, but that sure doesn’t keep them from being tasty – especially with the addition of some delicious homemade pickle relish! Just grill up your dogs, serve in a nice toasted bun, and garnish with assorted mustards, ketchup, and this pickle relish recipe. Bonus – take a tablespoon of this and mix with some mayo and sour cream and you’ve got instant tartar sauce, or mix up with some chopped chicken or tuna for some tasty salad!
1 tsp spicy brown mustard
2 tbsp sugar
1 tbsp chopped dill
1 cup cider vinegar
8 large dill pickles
1 diced small red pepper
1 diced small white onion
Salt and pepper to taste
In a small sauce pan, mix the vinegar, mustard, dill, and sugar over medium heat until the mixture has a honey-like consistency.
Dice the pickles, pepper, and onion, and pour in the vinegar mixture. Stir and place everything in your trusty food-processor. On pulse mode, chop gently until everything is nicely mixed but still has a chunky consistency.
Season with salt and pepper to taste.