Buzz Savories Summer Pickle Relish
Updated New York Dog & Sweet Pickle Relish
Although the sausages on which they are based — the wiener and the frankfurter — both originated in Germany, it’s hard to imagine a more quintessentially American sandwich than the hot dog. There are numerous origin stories about who was first to serve the little sausages in split buns, but most food historians agree the hot dog rose to prominence in the United States from a base of German immigrants in New York City where it became a working-class street-cart staple and established a deep relationship with the game of baseball that continues to this day.
Over the years from the mid-19th Century, the hot dog developed regional variations. For example, the Chicago Dog, which consists of yellow mustard, dark green relish, chopped raw onion, pickle spear, sport peppers, tomato slices is a far cry from the hot dogs topped with Cole slaw and onions like you find in Atlanta and the South.
To my mind, however, it’s the New York dog that speaks to the variety and interesting combinations of styles, music, entertainment, and foods that capture the essence of New York City. This month, we’ll suggest a twist on the New York dog with Buzz Savories Spicy Beer Mustard as the basis and also provide a recipe for a handmade sweet pickle relish we especially enjoy with the New York Hot Dog. Try them both!
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Spicy Beer Mustard
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Spicy and Sweet Gift Set
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Mix & Match Sets
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Buzz Savories Summer Pickle Relish
Equipment
- 4 pint canning jars, lids and screw tops
- ¼ cup canning salt or Kosher Salt because these salts are free of impurities
- 1 pot large enough to hold the jars for sterilizing the jars - a dishwasher works as well
What You'll Need:
- 6 large cucumbers - partially peeled - leave some green on for color finely chopped or shredded in food processer
- ¼ cup canning salt or Kosher Salt
- 4 cups yellow or white onions chopped finely or shredded
- 1 large red pepper, chopped finely
- 2 ½ cups white vinegar
- 2 ½ cups sugar
- 2 Tb. Buzz Savories Spicy Beer Mustard Buzz Savories mustards blend yellow mustard seeds and turmeric and allspice, each important ingredients for a pickle relish
- 1 tsp. celery seed
New York Hot Dog
- 4-6 Hot Dog weiners
- 4-6 fresh Hot-Dog Buns
- 1 large onion sliced thin and fried in 1-2 Tablespoons vegetable oil until crispy brown
- ½ cup Buzz Savories Spicy Beer Mustard
- 6 slices dill pickle slice thin
- ½ cup Buzz Savories Summer Pickle Relish
How To Prepare:
- 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.