Fireweed Hot Dog & Hamburger Mustard Relish by Lisa Docken
This recipe is an adaptation of a Zucchini Mustard Relish from The Canadian Living The 
CompletePreserving Book. This relish has a sweet-and-sour tang great for burgers, pork chops and sausages. It’s a great camping condiment for celebrating fire-roasted Alaskan meats using local picked Springtime fireweed. Note: Pick fireweed before the leaves open and I pull the baby leaves away and discard as they seem to be more bitter. The lighter flesh at the base of the stalk is the sweetest. It’s so special to go out and pick an edible and have it shelf-stable to enjoy throughout the year. Enjoy!
