• Finely dice the celery and chop the hard-boiled egg.
• Add pickle relish if you choose.
• Blend mayonnaise and Buzz Savories Spicy Beer Mustard.
• Gently stir all the ingredients and taste for seasonings - salt, pepper, hot sauce
• Mix and refrigerate (make ahead 1- 2 days and refrigerate covered for 3 days)
• Spread on your bread of choice and/or celery sticks.

• Peel the cucumbers, leaving intermittent strips of green peel on the cucumber for added color and cut into 3 inch chunks.
• Peel the onions and cut into 3 inch chunks.
• Shred the cucumber and onion in a food processor to a coarse consistency. Pulse 4 times until every chunk is just shredded, and no more.
• Chop the red pepper or slice into fine shreds on a mandolin.
• Place vegetables in a nonreactive bowl - glass or stainless steel.
• Pour ¼ cup canning salt or Kosher Salt over the onion/cucumber/red pepper mixture. Mix well and cover with a clean tea towel.
• Leave overnight or for 4 hours until vegetables release their juices, and the mixture looks wet and soupy.
• Drain the shredded vegetables into a colander or sieve then wring the juices out by spooning them into a cotton towel or double cheese cloth over the sink or bowl. Pick up the corners of the tea towel and wind them together over your hand, twisting and squeezing. As the towel twists, juices and brine are squeezed out of the vegetable mixture. Work it until the vegetables are just moist but not dripping with juice.

Making the Pickle Solution

• In a non-reactive 2 qt. sauce pan, mix the vinegar, sugar, Buzz Savories mustard, and celery seed. Bring to a simmer and stir until the sugar dissolves.

Making the Pickle Relish

• Place the vegetable mixture into the simmering pickle solution. Cook over medium heat - 15 minutes.

Canning the Relish

• Organize hot jars and the kettle of hot pickle relish on a flat surface.
• Ladle the pickle relish into the jars, leaving ½ inch space between the relish and the top of the jar
• Wipe the top rim of the jars with a damp cloth to clean the surface and top the jar with a canning lid. Seal each with the jar lid band. Twist it tight.
• Cool on a wire rack or folded tea towel.
• Store in a cupboard or pantry shelf. Shelf life, 1 year.

Making the New York Hot Dog

• Spread the hot dog buns lightly with butter and toast on a hot griddle or skillet.
• Spread top and bottom of the bun with Buzz Savories Mustard.
• Layer bottom bun with the thinly sliced dill pickle.
• Place hot dog on the bun.
• Add spoonful of Summer Pickle Relish.
• Top with the fried onions and serve.

Salad Prep

• Asparagus: To cook the asparagus, bring a medium pot of water to a boil. Meanwhile, fill a medium bowl with ice and water and set it aside. Salt the boiling water generously, and add the asparagus. Cook until tender-crisp, about 1-2 minutes, then using a slotted spoon, transfer the asparagus to the prepared ice bath. Let cool for 2 minutes, then drain and pat the asparagus dry. Add more ice to the ice bath
• Beets: To roast beets, position a rack in the middle of the oven and preheat to 400 degrees. Scrub the beets, and trim off any leaves and roots. Wrap each beet in a large piece of aluminum foil. Place the wrapped beets on a rimmed baking sheet and roast for 30-50 minutes depending on the size and thickness of the beets, or until a knife slides easily into the beet. Let the beets sit until they are cool enough to handle, then discard the foil and peel the skins. Cut into chunks for the salad.
• Hard-boiled eggs: Gently lower the eggs into the boiling water. Adjust the heat so that the water maintains a simmer. After 8 minutes, use a slotted spoon to transfer the eggs to the prepared ice bath. Let sit for about 5 minutes, then remove the eggs, crack and peel them, and halve them lengthwise. Yolks will be slightly soft in the center and a brilliant yellow-orange in color.
• Chicken: To poach boneless, skinless chicken breasts, cut the chicken in half or thirds crosswise, depending on how large the pieces are. In a medium saucepan over medium heat, combine 3 to 4 cups of water, the chicken and 1 tsp. of salt. Stir once or twice and slowly bring to barely a simmer- do not let the water come to a boil. Reduce the heat to medium-low and gently cook until an instant-read thermometer reads 165 degrees when inserted into the thickest pieces of chicken, 10-15 minutes. Remove the chicken and let cool completely before dicing.
• Make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, and mustard until combined and stir in the scallions. Season to taste with salt and pepper.
• In a large, shallow serving bowl or platter, scatter the lettuce leaves. Arrange neat rows of the asparagus in the center of the platter, then arrange a row of chicken cubes (if you are using). Pile the chunks of beets along the bottom of the platter, then arrange a row of cucumber slices along the sides and maybe avocado at the top rimmed with thin slices of radish.

  Tuck the halved eggs here and there and sprinkle the halves of garden fresh cherry tomatoes over all and add cheese (optional).
• Serve with the vinaigrette on the side or drizzled over the salad.