The act of getting the toppings on just right, without making a complete mess, was challenging. But we had such a feeling of accomplishment, keeping the mustard or ketchup inside of the bun instead of all over the floor. Of course, eating the hot dog was another matter. Hard to avoid that mess. ;-) My favorite topping, next to mustard of course, was sweet relish, which I would pile on with gusto. I do believe the reason they wrap hot dogs in paper at ball games is to catch the relish, so you can still eat it, and not waste a morsel. Right?
Sweet Corn Relish: A Condiment For Snacking
This recipe is for a sweet corn relish which, I’m happy to announce, is delicious served over hot dogs. (That is if you are a corn-relish-on-your-hot-dog kinda person.) I’m at a loss as to how else to eat corn relish. Maybe on a taco? Or with pork? I’ve been dipping into the jar in the fridge with a spoon for an afternoon snack. Anyway, beautiful big ears of fresh corn have been plentiful at the market lately and I just couldn’t resist canning corn relish this summer.
More Recipes for Summer Canning
Easy Refrigerator Pickles Pickled Okra Green Tomato Chutney Bread and Butter Pickles Marinated Red Bell Peppers
To Can or Not to Can
This makes quite a bit of relish, so it’s useful to water bath can it for long-term storage at room temperature. If you choose not to can the relish, it’ll keep in the refrigerator for at least a month or so, perhaps longer. We’ve not tried freezing it. Because the jars are processed for longer than 10 minutes, there’s no need to sterilize them first. They do, however, need to be hot.
