Hot Dog or Bratwurst Relish

Recipe by Debber
READY IN: 49hrs




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