Ingredients
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3 medium cucumbers
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1 small red bell pepper
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1 small white onion
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3/4 cup apple cider vinegar, divided
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1/4 cup sugar
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2 tsp mustard seeds
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1 tsp celery seeds
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1 tsp salt
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1/4 tsp crushed red pepper flakes
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1 (14 oz) pkg Nature's Promise ® Organic Grass-Fed Uncured Beef Hot Dogs
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8 hot dog buns
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Mustard, as needed
Steps
1
Halve the cucumbers. Using a spoon, remove and discard cucumber seeds. Finely dice cucumbers. Halve the bell pepper, remove seeds, and finely dice. Finely dice the onion. To a medium pot, add all chopped vegetables and ½ cup vinegar. Heat on high to a boil, then reduce heat to a simmer. Simmer 20–25 min., until vegetables have cooked down and half of liquid is gone.
2
Remove pot from heat and drain vegetables, discarding liquid. Return vegetables to pot, and add remaining ¼ cup vinegar, sugar, mustard seeds, celery seeds, salt, and red pepper flakes. Stir to combine. Bring to a simmer on medium-high and cook 5 min. Let cool to room temperature. Transfer mixture to a container (there should be around 4 cups relish) and refrigerate until needed. Relish will keep, refrigerated, for up to 3 weeks.
3
For the hot dogs, set grill or grill pan to medium-high. Grill hot dogs 6–8 min., until heated through and slightly charred, turning occasionally. During the last minute of cooking, place the buns, cut-side down, on grill. Toast 30 sec.–1 min., until lightly browned. Place 1 hot dog in each bun and top with mustard and relish. Serve immediately.
