Dugout Hot Dogs

• 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
• 3/4 cup ketchup
• 2 to 4 tablespoons chopped onion
• 2 tablespoons brown sugar
• 2 tablespoons cider vinegar
• 10 hot dogs
• 10 hot dog buns, split

1. In a large bowl, combine the zucchini, onion, green pepper and salt; cover and refrigerate overnight. Rinse and drain well; set aside.
2. 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.
3. 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.

zucchini, onion, green pepper, salt, sugar, white vinegar, celery, ground mustard, ground turmeric, cornstarch, water, ketchup, onion, brown sugar, cider vinegar, hot dog buns

Taken from www.tasteofhome.com/recipes/dugout-hot-dogs/ (may not work)