Hot Dog Relish

Makes 5 pints. Do not double recipe.

5 c. Ground cucumber

2 c. Ground onion

2 hot red peppers, ground,

2 sweet red or green peppers, ground

3/4 c. Salt

1-1/2 qts. Water

Combine all ground vegetables.  Add salt and water.  Let stand overnight.

In the morning drain vegetables.

Heat: 1 qt. Vinegar

3 c. Sugar

2 tsp. Mustard seed

2 T. Celery seed

Heat to boiling and then add vegetables.  Bring back to boiling and cook slowly for 10 minutes.

Seal in hot sterilized jars.

Bread and  Butter Pickles

Makes around 7 pints

20 medium sized cucumbers

15 small – medium onions

1/2 c. Coarse salt

Cracked ice

Slice the cukes and onions very thin.  Add the salt and cracked ice and mix well.  Let stand about 3 hours.  Drain well.


4-1/2 c. Vinegar

1 t. Turmeric

2 T. Mustard seed

1/2 t. Ground cloves

2 t. Celery seed

Pinch of ginger

Pinch of alum

Bring to a boil.

Add drained cucumbers and onions and heat slowly but do not boil.  Pack while hot into sterilized jars and seal.
Today I’m freezing sweet corn.  It’s like candy!

Oven Sweet Corn

16 c. Corn cut from cob

1 lb. butter

1 pint half and half

Put in roaster for one hour in oven at 350.  Stir every 15 minutes.  Cool corn in ice water while still in roaster.  Feeeze in bags or containers.


I always hate to type out recipes for fear of typing a measurement wrong so if anyone questions something on these recipes, please bring it to my attention so I can double check it before somebody messes up a whole batch of something!

I must be on a cooking bend because I’m also baking Danish Puff today which I can and will show you tomorrow.  Thanks for telling me about hot peppers – I won’t make that mistake again!  And now I’d better go out and check for more cucumbers rather than ask Rick.

22 thoughts on “Recipes

  1. Katie Hayse

    Thanks Mary. I was for sure going to ask you for your B & B pickle recipe. Had a delicious one before the fire, but…

  2. Paula S.

    I freeze corn every summer. It sure tastes good during the winter months when the snow is flying.

  3. Karen L Chaudoin

    Thank you so much! One of my goals when I retire is to grow vegetables that I can eat and put up. I did 40 years ago before I became a nurse and I actually enjoyed the whole process.

  4. sandra

    Thank you for sharing your recipes.Please share your Danish puff recipe.Happy kitchen time.Sandra

  5. Cindy

    Thanks for sharing the corn recipe, I have never heard of that method before, can’t wait to try it . The corn is just wonderful now here in SE Michigan.

  6. Emily

    Thank you so much for the recipes! The corn sounds delicious and I can almost smell those pickles and relish!

    Take care.

  7. Rhonda

    I don’t care what anybody says about hot dogs – they are the best treat EVER. Except maybd ice cream. I am so happy to see this relish recipe for them. Just hosted an event for 250 folks at one of my corporate accounts and brought in “Super Duper Weenies” food trucks out of Fairfield, CT – they are fabulous! Recommend them for anyone in the area. I can’t wait to gift the reliah from your recipe. Thanks!

  8. Nikki Mahaffey

    Have a stupid question..please clarify on sweet corn you say cool in roaster (ice water).. while still in roaster?…you set roaster in ice water to cool correct? Have never frozen corn except in ears or in zip lock bags fresh cut from ear..this recipe sounds wonderful..

    1. CountryThreads Post author

      Nikki- yes, set the roaster with the corn in it straight from the oven into ice water to stop it from cooking. This is like eating candy!

  9. Mary Jo Person

    Do you peel the cukes for the relish?Also letting them stand overnight! On countertop or refrig? Thanks

    1. CountryThreads Post author

      Mary Jo – no, don’t peel and leave them on the counter overnight.

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