Rod's five onion pickle & smoked cheddar

By Rodney Bowers
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Accentuate the flavours of your hot dog perfectly with this topping that's just bursting with savoury tastes. 



  • 1 large carrot peeled and cut into small cubes
  • 2 cloves of garlic, peeled and finely chopped
  • 6 large pitted dates finely chopped
  • 1 cup of cauliflower cut finely
  • 3 shallots, finely sliced
  • 1 large onion finely chopped
  • 1 small firm apple finely chopped
  • 1/4 cup of gherkins, chopped up
  • 1/2 cup of raw or brown sugar
  • Juice and zest of one lemon
  • 1 cup of cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon each of allspice, cinnamon and clove
  • 2 green onions finely sliced
  • Sliced smoked cheddar as desired, Rodney likes two per dog


  1. Combine all the ingredients in a large saucepan and bring them to the boil.
  2. Then reduce the heat to a simmer and cook until the carrot is done but slightly firm. 
  3. Let cool and fold in the green onions.

Dog Assembly:

  1. Four wieners
  2. Four buns
  3. Eight slices of cheddar sliced six millimeters thick
  4. Toast the buns and grill the weiners while the buns are still hot add the cheddar and the relish..enjoy.


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