Chicago hot dog relish is the electric-green, sweet-tart pickle relish that crowns a classic Chicago-style hot dog. It’s a vibrant, finely chopped cucumber relish seasoned with mustard seeds, celery seeds, and a touch of turmeric, which gives it that signature neon color. This homemade version is fresher and more balanced than store-bought, and it comes together quickly with simple ingredients.
Ingredients
- 4 cups (680 g) cucumbers, seeded and finely diced (about 4 medium cucumbers)
- 1 medium onion, finely diced (about 1 cup / 160 g)
- 1 red bell pepper, finely diced (about 1 cup / 150 g)
- 1/4 cup (60 g) kosher salt
- 1 cup (240 ml) white vinegar (5% acidity)
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon (15 g) yellow mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
Instructions
- In a large bowl, combine the diced cucumbers, onion, and bell pepper. Sprinkle with the kosher salt and toss to coat. Let sit for 10 minutes to draw out excess moisture. Transfer to a fine-mesh strainer and rinse under cold water to remove the salt. Press firmly to squeeze out as much liquid as possible.
- In a medium saucepan, combine the vinegar, sugar, mustard seeds, celery seeds, turmeric, and red pepper flakes (if using). Bring to a boil over medium-high heat, stirring to dissolve the sugar.
- Add the drained vegetables to the saucepan and return to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until the vegetables are tender but still have a slight crunch.
- Remove from heat and let cool for 5 minutes. Transfer the relish to a clean glass jar or airtight container. It will keep in the refrigerator for up to 2 weeks.
Tips
- Don’t skip the salt step: Salting the vegetables draws out excess water, which prevents the relish from becoming watery and helps it absorb the pickling liquid better.
- Chop uniformly: The classic Chicago relish is very finely chopped. If you prefer a smoother texture, pulse the vegetables in a food processor, but avoid over-processing into a paste.
- Adjust sweetness: If you prefer a less sweet relish, reduce the sugar to 1/3 cup (65 g). The relish will still be tangy but less candy-like.
- Use fresh spices: Mustard seeds and celery seeds lose potency over time. Check the date on your jars; if they’re older than a year, consider buying fresh for the best flavor.
Serving Suggestions
This relish is the essential topping for a Chicago-style hot dog: a steamed all-beef frankfurter on a poppy seed bun, topped with yellow mustard, chopped onions, tomato slices, a dill pickle spear, sport peppers, and a generous spoonful of this relish. It also works well as a condiment for bratwurst, grilled sausages, or even as a tangy addition to potato salad or deviled eggs.
Variations
- Spicy Relish: Add 1 finely minced jalapeño (seeds removed for less heat) along with the red pepper flakes for an extra kick.
- No-Sugar Relish: Substitute the sugar with an equal amount of honey or a sugar-free sweetener like erythritol. Note that honey will slightly change the flavor and color.
- Pickle Relish: For a more traditional pickle relish, replace the fresh cucumbers with an equal amount of finely diced dill pickles and reduce the vinegar to 1/2 cup (120 ml) and the sugar to 1/4 cup (50 g).
Storage and Reheating
Store the relish in an airtight container in the refrigerator for up to 2 weeks. It is meant to be served cold, so there is no need to reheat. If you want to keep it longer, freeze it in small portions for up to 3 months; thaw in the refrigerator overnight before using. The texture may soften slightly after freezing, but the flavor will remain good.
Frequently Asked Questions
Why is Chicago relish so green? The bright green color comes from the combination of green cucumbers and a small amount of food coloring often added in commercial versions. This homemade recipe uses turmeric, which gives a natural yellow-green tint. If you want the neon green look, add a drop of green food coloring at the end of cooking.
Can I use regular cucumbers instead of pickling cucumbers? Yes, but be sure to seed them thoroughly to avoid excess moisture. English cucumbers or garden cucumbers work fine; just remove the seeds and dice finely.
How long does homemade relish last? In the refrigerator, it will keep for up to 2 weeks. Because this is a quick refrigerator pickle, it is not shelf-stable. Do not attempt to can it using a water bath or pressure canner; instead, keep it refrigerated or freeze for longer storage.
Can I reduce the sugar? Yes, you can cut the sugar by half for a less sweet relish. The relish will be more tart and less like the classic Chicago-style version, but it will still be delicious.
What if I don’t have mustard seeds? You can substitute 1 teaspoon of ground mustard powder, but the texture will be slightly different. The seeds add a pop of texture and a milder flavor; ground mustard is more pungent, so use less.
Is this relish gluten-free? Yes, all the ingredients are naturally gluten-free. Just make sure your vinegar is certified gluten-free if you have celiac disease (most white vinegar is gluten-free, but check labels).
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