Chicago Hot Relish
Brighten up your favorite grilled dishes with this bold and zesty Chicago Hot Relish! Bursting with the iconic flavors of finely diced dill pickles, tangy sport peppers, and a touch of celery salt, this relish captures the essence of a classic Chicago-style hot dog. The combination of yellow mustard, white vinegar, and a hint of sweetness from granulated sugar creates a perfectly balanced, tangy-sweet base, while poppy seeds add a delightful crunch. Quick to make with just 15 minutes of prep time, this vibrant relish is perfect for hot dogs, burgers, or as a stand-alone condiment to elevate any meal. Make it ahead and let it chill for the flavors to meld beautifully—your taste buds will thank you!
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Recipe Information
Ingredients
- 1 medium, finely diced white onion
- 1 medium, finely diced green bell pepper
- 3 large, finely diced dill pickles
- 8 sliced, or chopped sport peppers
- 0.5 teaspoons celery salt
- 2 tablespoons yellow mustard
- 2 tablespoons white vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon poppy seeds
- 2 tablespoons water
Instructions
1. Begin by preparing your vegetables. Finely dice the white onion, green bell pepper, and dill pickles. Slice or chop the sport peppers to your desired size for some heat.
2. In a medium mixing bowl, combine the diced onion, green bell pepper, pickles, and sport peppers.
3. In a small saucepan, combine yellow mustard, white vinegar, granulated sugar, celery salt, and water. Heat the mixture over low heat, stirring until the sugar dissolves completely. This should take about 2-3 minutes.
4. Pour the heated mustard mixture over the vegetable blend in the mixing bowl. Add the poppy seeds and stir everything together until well combined.
5. Allow the relish to sit and marinate for at least 10 minutes to allow the flavors to meld. For the best results, refrigerate for 1-2 hours before serving.
6. Serve your Chicago Hot Relish atop hot dogs, burgers, or as a tangy condiment on the side. Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2177 mg | 95% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 20.0 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 738 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
