Classic Hot Dogs with Homemade Relish Made Easy
Classic hot dogs with homemade relish are the kind of meal you can pull off even when the fridge looks bare and everyone’s already hungry.
Equipment
- Grill, grill pan, or skillet
- Medium Bowl
- Knife
- Cutting board
Ingredients
For the homemade relish
- 120 g dill pickles finely chopped (about 3–4 small spears; 1 cup)
- 40 g sweet pickles or bread-and-butter pickles finely chopped (1/4 cup)
- 40 g yellow onion finely chopped (1/4 cup)
- 30 g red bell pepper finely chopped (2 Tbsp)
- 30 g celery finely chopped (2 Tbsp; optional)
- 60 ml yellow mustard 1/4 cup
- 15 ml white vinegar 5% acidity (1 Tbsp)
- 2 tsp granulated sugar 8–10 g, or to taste
- 1/4 tsp celery seed 1–2 g
- 1/4 tsp kosher salt 1–2 g, plus more to taste
- 1 pinch ground turmeric optional, for color
For the hot dogs
- 4 beef or beef-and-pork hot dog sausages standard size, about 45–56 g each
- 4 hot dog buns split (top-split or side-split)
- 2 tsp neutral oil or softened butter for toasting buns (10 g)
- yellow mustard to serve
- ketchup to serve (optional)
- white or yellow onion finely chopped, to serve
Instructions
- Make the relish base. Finely chop the dill pickles, sweet pickles, onion, red bell pepper, and celery so the pieces are no larger than a pea.
- Mix and season. In a medium bowl, whisk together the yellow mustard, white vinegar, sugar, celery seed, salt, and turmeric if using. Taste; it should be tangy with gentle sweetness.
- Combine everything. Fold the chopped vegetables into the mustard mixture until evenly coated. If it looks dry, add another 1–2 teaspoons mustard or a splash of pickle brine.
- Let the relish rest. Cover and let sit at room temperature for at least 10–15 minutes while you prepare the hot dogs.
- Preheat your cooking surface. Heat a grill or grill pan over medium, or a skillet over medium to medium-low; preheat a couple of minutes and lightly oil if needed.
- Score the hot dogs (optional). Cut 3–4 shallow diagonal slashes in each hot dog, about 3 mm / 1/8 inch deep, to reduce curling and help browning.
- Cook the hot dogs. Cook, turning every 1–2 minutes, until browned and heated through: about 6–8 minutes on a grill or 5–7 minutes in a skillet.
- Toast the buns. Lightly butter or oil the cut sides and toast cut-side down 30–60 seconds until warm and golden at the edges.
- Stir and adjust the relish. Stir, then adjust with more sugar, vinegar, or salt. To thin, add 1–2 teaspoons water or pickle brine.
- Assemble the hot dogs. Place each hot dog in a toasted bun, spoon relish along the length, and add mustard, ketchup (if using), and chopped onion.
- Serve right away. Serve immediately, with extra relish on the side if desired.
Nutrition
Calories: 360kcalCarbohydrates: 33gProtein: 12gFat: 20gSaturated Fat: 7gCholesterol: 45mgSodium: 1050mgPotassium: 260mgFiber: 2gSugar: 9gVitamin A: 350IUVitamin C: 18mgCalcium: 80mgIron: 2.5mg
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