How To Make Hot Dog Relish

If you saw my review of the bread and butter pickles I made, you might remember that I accidentally added too much turmeric. This made the pickles more hot than you would usually want for bread and butter pickles. So I’ve got a couple of jars of them, and needed a way to use them.

Turmeric is one of the major ingredients in mustard, typically right after the mustard seed. Mustard is good on hot dogs. Relish is good on hot dogs. Relish is made from pickles. I think you see where I’m going with this idea …


1 cup bread and butter pickles
1-2 tablespoons white vinegar
2 teaspoons mustard powder
1 teaspoon turmeric (optional, see below)


Start with about a cup of pickles — the exact amount isn’t really critical — and separate out the mustard seeds.

If you’re using store-bought pickles there might not be any seeds. And if you’re making this for yourself you might not care. My first batch of this, I left the seeds in and it was fine. I picked them out this time because I was going to be serving it to other people and I thought it would look better.

Dice the pickles up into, umm … “relish-sized” pieces. I really can’t think of a better word for it.

Then scoop into a mixing bowl. Try not to get too much of the vinegar in with it. “But aren’t you about to add vinegar back in?” Yup, but that’s white vinegar. These bread and butter pickles were made with cider vinegar. For my first batch I used the juice from the jar. I didn’t think the result tasted very mustard-y.

Add the mustard powder and vinegar and mix.

At this point, you’re just going to have to taste it and decide what you like. If you used bread and butter pickles with too much turmeric, like I did, you won’t need to add any more. If you used sweet pickles, add it.

Let it sit for a half-hour or so and mix again before using. You want time for the mustard (and turmeric) powder to dissolve and start to soak into the pickles.

Scoop onto a hot dog or, like I have, a bratwurst with onions and mustard.

And that’s it.

I hope you liked the shot of the brat up there. This is likely to be the last grilled food I show for a while. Now that it’s getting into fall I’ll be doing more “kitchen” food: roasts, stews, pasta, etc.