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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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What do folks eat at a ball game? Hot dogs, of course! For our baseball theme party, I jazzed them up with an easy homemade barbecue sauce and a tangy relish that's become a family tradition. I make up a supply when our garden's booming with zucchini.—Sue Gronholz, Beaver Dam, Wisconsin Ingredients:
zucchini relish: |
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 |
hot dogs: |
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 |
Directions:
1. In a large bowl, combine the zucchini, onion, green pepper and salt; cover and refrigerate overnight. Rinse and drain well; set aside.
2. 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.
3. 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. Yield: 10 servings (2 cups relish).
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