Lunch: Dugout Hot Dogs Recipe

Ingredients

2-1/2 cups chopped zucchini
1 medium onion, chopped
1/2 cup chopped green pepper
1-1/4 teaspoons salt
1 cup sugar
1/2 cup plus 2 tablespoons white vinegar
1-1/2 teaspoons celery seed
1/4 teaspoon ground mustard
1/8 teaspoon ground turmeric
1 teaspoon cornstarch
1 tablespoon water

Instructions

In a large bowl, combine the zucchini, onion, green pepper and salt; cover and refrigerate overnight. Rinse and drain well; set aside.
In a large saucepan, combine the sugar, vinegar, celery seed, mustard and turmeric; bring to a boil. Add zucchini mixture; return to a boil. Reduce heat and simmer, uncovered, for 15 minutes or until crisp-tender, stirring occasionally. Combine cornstarch and water until smooth; stir into saucepan. Bring to a boil. Reduce heat; cook and stir for 3-5 minutes or until thickened. Cool. Cover and refrigerate until chilled.
For hot dogs, in a small saucepan, combine the ketchup, onion, sugar and vinegar; simmer, uncovered, for 2-3 minutes. Add hot dogs; simmer 5-10 minutes longer or until heated through. Serve on buns topped with relish.

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