Hot Dog or Bratwurst Relish

READY IN: 49hrs
Recipe by Debber

Tangy-but-sweet! This is a GREAT way to use up the OVERSIZE cukes that get missed in the garden. Zucchinis also work well in place of the cukes! Quantities listed are approximate--you can fudge or substitute a bit and still have excellent results. NOTE: Quantities listed are for GROUND UP amounts...

Top Review by WI Cheesehead

In order to shorten the time on prep for this, I followed another recipe's instructions and, after the first couple of soaks, I simmered it all in the vinegar mix (I put the spices in a bag first) for 20 minutes, then canned it. I would not recommend canning this way. Water bath in boiling water for 10-15 minutes. I used some zucchini and 1 cup of brown sugar with 1 tsp stevia. It is tart and tasty.

Ingredients Nutrition


  1. In a meat grinder, grind up cukes, peppers/carrots, and onion to obtain proper quantities; sprinkle with tumeric.
  2. Dissolve salt in cold water; pour over cukes, let stand 3-4 hours (or overnight).
  3. Drain (line a colander with cheesecloth--use clothespins to hold in place), cover again with cold water, let stand another hour; drain again.
  4. In a large saucepan, combine spices and brown sugar with vinegar; heat to boiling (very fragrant!); pour over cuke mixture; let stand 12-18 hours (overnight is fine, too).
  5. Fill canning kettle half-full of water over high heat; put canning lids & rings in a saucepan with water--simmer.
  6. Heat cuke mixture up in a large pot, just to the boiling point.
  7. Immediately scoop into pint or half-pint jars to the neck of the jar; wipe top of jar, add lid and ring, tighten.
  8. Place jars in canning kettle with hot water JUST to the neck of the jars; bring ALMOST to boiling point; remove from heat.
  9. Remove jars and place them upside-down on a thick towel for 15 minutes (set the timer).
  10. Tip right-side up; lids should seal in a few minutes.

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