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Categories:
zucchini onion green pepper salt sugar white vinegar celery ground mustard ground turmeric cornstarch water ketchup onion brown sugar cider vinegar hot dog buns
Viewed: 34 - Published at: 5 years agoIngredients
- 2-1/2 cups chopped zucchini
- 1 medium onion, chopped
- 1/2 cup chopped green pepper
- 1-1/4 teaspoons salt
- 1 cup sugar
- 1/2 cup plus 2 tablespoons white vinegar
- 1-1/2 teaspoons celery seed
- 1/4 teaspoon ground mustard
- 1/8 teaspoon ground turmeric
- 1 teaspoon cornstarch
- 1 tablespoon water
- 3/4 cup ketchup
- 2 to 4 tablespoons chopped onion
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 10 hot dogs
- 10 hot dog buns, split
Method
- In a large bowl, combine the zucchini, onion, green pepper and salt; cover and refrigerate overnight. Rinse and drain well; set aside.
- In a large saucepan, combine the sugar, vinegar, celery seed, mustard and turmeric; bring to a boil. Add zucchini mixture; return to a boil. Reduce heat and simmer, uncovered, for 15 minutes or until crisp-tender, stirring occasionally. Combine cornstarch and water until smooth; stir into saucepan. Bring to a boil. Reduce heat; cook and stir for 3-5 minutes or until thickened. Cool. Cover and refrigerate until chilled.
- For hot dogs, in a small saucepan, combine the ketchup, onion, sugar and vinegar; simmer, uncovered, for 2-3 minutes. Add hot dogs; simmer 5-10 minutes longer or until heated through. Serve on buns topped with relish.
