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Lunch / Dinner

Spicy Mustard Dogs with Sweet & Tangy Pickle Relish

Take your tailgate or summer party up a notch with these Spicy Mustard Dogs with sweet & tangy pickle relish. But keeping things classic doesn’t mean you have to grab the jarred stuff from the door of your refrigerator. Instead, make your own mustard and relish to top your grilled hot dogs. These traditional condiments are easy to make, and they taste so much better and fresher than anything you can buy.


8 servings

Total Time

20 minutes + salting, resting & chilling

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Test Kitchen Tip

While mostly hands-off time, both the mustard and relish need to be made ahead. And they’re so good, you’ll likely want to keep jars on hand all the time


For the mustard, combine malt vinegar, beer, and mustard seeds in a glass jar; secure lid and let stand at room temperature, 24 hours.

Process malt vinegar mixture with 1 tsp. salt, turmeric, allspice, and ginger in a mini food processor until combined, adding water by the tablespoon to reach desired consistency. Return mustard to same jar; secure lid and chill overnight.

For the relish, toss cucumber and bell pepper with 1 tsp. salt in a fine-mesh sieve set over a bowl; set aside 10 minutes. Rinse and dry cucumber mixture; transfer to a glass jar.

Heat cider vinegar, sugar, and remaining ½ tsp. salt in a saucepan over medium until sugar dissolves; pour over cucumber mixture and let cool to room temperature. Secure lid and chill overnight.

Serve hot dogs in buns topped with mustard and relish.

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