Hartford Dog
We ensure that everyone will love this dog loaded up with the classics—good ol’ ketchup, mustard and a briny homemade relish.
Ingredients
Hot Dogs
- 1 package Applegate Organics® The Great Organic Uncured Beef Hot Dog™ Brand
- 1 package hot dog buns, toasted
- Ketchup
- Yellow mustard
- Homemade Cucumber Relish (see recipe below)
Homemade Cucumber Relish
- 2 cucumbers
- 1 red bell pepper
- 1 green bell pepper
- 1 small sweet onion
- ½ teaspoon turmeric
- ¼ cup kosher salt
- 4 cups water
- 1 cinnamon stick
- 1 ½ teaspoons mustard seed
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice
- ½ cup packed light brown sugar
- 2 cups apple cider vinegar
Instructions
Hot Dogs
- Grill hot dogs to desired doneness.
- Arrange hot dogs in toasted buns.
- Top each hot dog with ketchup, mustard and a spoonful of relish.
Homemade Cucumber Relish
Making a batch of this relish takes some time but very little effort, and your cookouts will benefit all summer long.
Makes about 3 pints
- Wash the cucumbers and bell peppers well, then cut into ¼-inch dice. Finely chop the onion and combine with the other vegetables in a large bowl. You should have about 6 cups total.
- Sprinkle the turmeric over the vegetables. Stir the salt into the 4 cups water until dissolved. Pour the brine over the vegetables and let stand at room temperature for 3 hours.
- Drain well then cover vegetables with fresh cool water. Let stand 1 hour then drain.
- Wrap the spices in a small square of cheesecloth and tie to secure. Combine the brown sugar, vinegar and spice bag in a saucepan and bring to a boil. Pour the mixture over the drained vegetables and refrigerate, uncovered, overnight (and up to 18 hours).
- Transfer the relish mixture to a small pot and bring to a boil. Pack the boiling-hot relish into hot, sterilized jars; seal at once. Let stand at least 3 days before eating.
Hot Dogs
- Grill hot dogs to desired doneness.
- Arrange hot dogs in toasted buns.
- Top each hot dog with ketchup, mustard and a spoonful of relish.
Homemade Cucumber Relish
Making a batch of this relish takes some time but very little effort, and your cookouts will benefit all summer long.
Makes about 3 pints
- Wash the cucumbers and bell peppers well, then cut into ¼-inch dice. Finely chop the onion and combine with the other vegetables in a large bowl. You should have about 6 cups total.
- Sprinkle the turmeric over the vegetables. Stir the salt into the 4 cups water until dissolved. Pour the brine over the vegetables and let stand at room temperature for 3 hours.
- Drain well then cover vegetables with fresh cool water. Let stand 1 hour then drain.
- Wrap the spices in a small square of cheesecloth and tie to secure. Combine the brown sugar, vinegar and spice bag in a saucepan and bring to a boil. Pour the mixture over the drained vegetables and refrigerate, uncovered, overnight (and up to 18 hours).
- Transfer the relish mixture to a small pot and bring to a boil. Pack the boiling-hot relish into hot, sterilized jars; seal at once. Let stand at least 3 days before eating.