sweet pickle relish

This recipe is the perfect complement to add interest to any meal.  Add a sweet savory flavor with sweet pickle relish.

Sweet Pickle Relish for Canning

Cucumbers, chopped

Onions, chopped

Bell Peppers, chopped

Salt

White Organic Sugar

TBS Celery seed

TBS Mustard seed

White Vinegar

Pickle Crisp (optional)

Often described as “dragged through the garden” — referring to all of the vegetable toppings — this hot dog is a joy to eat in honor of the Windy City. A proper Chicago dog is an all-beef frankfurter (such as Vienna Beef) in a poppy seed bun, topped with yellow mustard, neon-green sweet pickle relish, chopped white onion, tomato slices, a dill pickle spear, pickled sport peppers and celery salt. This stovetop recipe is very forgiving, and there are ways to adapt: No poppy seed buns? Just sprinkle a pinch of loose poppy seeds over regular hot dog buns slathered in melted butter. No neon-green sweet relish? Stir a drop or two of green food coloring into regular sweet relish. If you can’t find Chicago-style sport peppers, then sliced pepperoncini works in a pinch. Don’t skip the celery salt; its herbal lightness makes these dogs shine.

Chicago-Style Hot Dogs

unsalted butter

poppy seed hot dog buns

all-beef dogs,

Yellow mustard

white onion, small-diced

tomato,

dill pickle spears

sport peppers

Celery salt

In a large skillet over medium, melt 2 tablespoons butter. Without splitting them in half completely, gently flatten the hot dog buns and place them seam-side up in the pan. Move them around to catch all the melted butter and cook until very lightly toasted at the edges, 1 to 3 minutes. Remove the buns and set aside.

Raise the heat to medium-high and add the remaining 2 tablespoons butter to the pan. When the butter is melted, add the hot dogs and cook, rolling occasionally until all sides are browned and looking crispy, 3 to 5 minutes. (See Tip if grilling.)

Place the cooked dogs in the buns and top each with as much yellow mustard, relish and onion as you like. On one side of each dog, place a couple of tomato slices; on the other side, place a single pickle spear. Top with as many sport peppers as you can handle. Generously season with the celery salt and serve immediately.

Deviled Egg Potato Salad

eggs

lbs russet potatoes,

celery,

red onion, finely diced

green onions, diced

mayonnaise

Dijon mustard

yellow mustard

mustard

Salt and pepper

Place eggs in a large pot and cover with water. Bring to a boil over medium-high heat.

Once boiling, cover the pot and remove from heat. Let the eggs sit in the hot water for 15 minutes, then transfer to a bowl of ice-cold water to cool.

Peel the cooled eggs and set aside.

In another large pot, cover the cubed potatoes with water. Bring to a boil over medium-high heat.

Boil for 15-20 minutes until tender, being careful not to overcook.

Drain the potatoes and rinse immediately with cold water. Set aside to cool.

Cut the hard-boiled eggs in half and remove the yolks, placing them in a medium bowl.

To the bowl with yolks, add mayonnaise, all three mustards, relish, salt, and pepper. Mash the yolks into the mixture until smooth and well combined.

Coarsely chop the egg whites and place them in a large mixing bowl.

Add the cooked potatoes, diced celery, red onion, and green onions to the bowl with egg whites.

Pour the yolk dressing over the potato mixture and gently toss until everything is evenly coated.

Sprinkle paprika over the top of the salad for garnish.

Cover and refrigerate until ready to serve.

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Sweet Pickle Relish for Canning

Chicago-Style Hot Dogs

Deviled Egg Potato Salad

Top 3 sweet pickle relish recipes from across the web

The most viewed sweet pickle relish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Pickle Relish for Canning

Chicago-Style Hot Dogs

Deviled Egg Potato Salad

The most viewed sweet pickle relish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine