• Peel the cucumbers, leaving intermittent strips of green peel on the cucumber for added color and cut into 3 inch chunks.
  6 large cucumbers - partially peeled - leave some green on for color
• Peel the onions and cut into 3 inch chunks.
  4 cups yellow or white onions chopped finely or shredded
• 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.
  1 large red pepper, chopped finely
• 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.
  ¼ cup canning salt or Kosher Salt
• 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.
  2 ½ cups white vinegar, 2 ½ cups sugar, 2 Tb. Buzz Savories Spicy Beer Mustard, 1 tsp. celery seed

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.
  4-6 fresh Hot-Dog Buns
• Spread top and bottom of the bun with Buzz Savories Mustard.
  ½ cup Buzz Savories Spicy Beer Mustard
• Layer bottom bun with the thinly sliced dill pickle.
  6 slices dill pickle
• Place hot dog on the bun.
  4-6 Hot Dog weiners
• Add spoonful of Summer Pickle Relish.
  ½ cup Buzz Savories Summer Pickle Relish
• Top with the fried onions and serve.
  1 large onion sliced thin and fried in 1-2 Tablespoons vegetable oil until crispy brown