1 Tbsp Red bell peppers diced
1 Tbsp Green bell peppers diced
2 Tbsp Gherkin pickles diced
1 Tbsp Green bell peppers diced
2 Tbsp Gherkin pickles diced
1/2 C Onion diced
1/4 C Tomato diced
1 tsp Celery seed
2 tsp Mustard seed
1 Tbsp Dijon mustard
2 Tbsp Brown sugar
1 Tbsp White wine vinegar
1 Tbsp Apple cider vinegar
TT Salt and pepper to taste
1/4 C Tomato diced
1 tsp Celery seed
2 tsp Mustard seed
1 Tbsp Dijon mustard
2 Tbsp Brown sugar
1 Tbsp White wine vinegar
1 Tbsp Apple cider vinegar
TT Salt and pepper to taste
Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.
In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, gherkins and onion.
In a medium bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed. Pour into the saucepan over vegetable mixture. Bring to a boil, then simmer 10 minutes.
Transfer the finished relish to sterile jars. Refrigerate until serving.
6 ea Nathan's all beef dog
6 ea Hawaiian Hot Dog Bun
2 Tbsp Butter
Cook hot dog on grill, brush and toast hot dog bun. Garnish hot dog with desired amount of corn relish.
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