Rutt's Hut Hot Dog Relish
The closely guarded recipe for the beloved secret slaw-style relish of New Jersey legend Rutt's Hut, famously served atop their deep-fried "Ripper" dogs.
Chef Anne Fedorchak Rutt
Equipment
- 1 Quart Size Sterilized Jar with Ring Lid
Ingredients
- 4 cups Minced Cabbage (~1 Medium Sized Cabbage)
- 1 cup Minced Carrots (~3 Carrots)
- 1 cup Minced Green Pepper (~2 Peppers)
- 1 cup Minced Onion (~2 Onions)
- ¼ cup Pickling Salt
- 2 cups Water
- 2 tbsp Water
- 1 cup Distilled White Vinegar
- 1 tsp Celery Seed (or ½ tsp Celery Seed and ½ tsp Celery Salt)
- ½ tsp Yellow Mustard Seed (Freshly Ground)
- 2 cups White Sugar
- 1 tsp Ground Mustard
- ½ tsp Ground Tumeric
- 3 tbsp All-Purpose Flour
Instructions
- Combine the cabbage, carrot, green pepper, onion, and pickling salt in a large bowl; toss to combine. Allow to sit 2 hours.
- Rinse the mixture thoroughly with cold water and drain and squeeze to remove excess liquid.
- Combine the vegetables with the water and vinegar in a large pot. Bring the mixture to a low boil and simmer for 1 hour covered.
- Stir the celery seed, mustard seed, and sugar into the vegetables.
- In a bowl, mix the mustard, turmeric, and flour together. Add 2 to 3 tablespoons of warm water and stir until smooth.
- Slowly incorporate the flour and spice mixture into the boiling relish while constantly stirring. Continue to cook and stir until thickened for 5 to 10 minutes.
- Optionally transfer to a blender or food processor and blend until homogenous but chunky.
- Transfer to a sterilized quart canning jar while mixture is still hot. Cool completely before using.