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Tuesday, July 7, 2015

Relish this Relish

Janet Groene's
Hot Dog Delish
    Whip up a crisp and delish relish to class up grilled brats or wieners. Turn a so-so campfire cookout into a meal that wins raves. If you prefer to make the relish at home ahead of time, it carries well in the refrigerator for up to a week. The recipe is easily doubled.

1/3 cup canola oil
1 tablespoon grainy mustard
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
1 teaspoon each dry mustard, sugar, dried dillweed
½ teaspoon each ground ginger, turmeric

1 can Mexicorn (corn kernels and red and green peppers)
Small cucumber
Small onion
    Whisk together vinegars, mustard, sugar and spices. Set aside. Drain Mexicorn. Peel and seed cucumber and cut it up fine. Mince onion. Combine vegetables and vinegar mixture. Chill. Serve with a draining spoon.  Makes about 3 cups relish.

See more of Janet Groene’s RV-ready recipes at

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