My grandparents created this recipe years ago, and our family has treasured it for four generations. It’s named after a dance hall my grandparents ran in rural Iowa. Whenever I bite into a hot dog or hamburger dressed up with this tasty relish, I think of them and their delicious country cooking.
—MELINDA WINCHELL LAS VEGAS, NV
PREP: 10 MIN. + CHILLING • MAKES: 2 CUPS
1 jar (16 ounces) whole dill pickles, drained
1/4 cup chopped onion
2 to 3 tablespoons sugar
1/2 cup yellow mustard
Place the pickles and onion in a food processor; cover and process until finely chopped. Transfer to a bowl; stir in sugar and mustard. Store in an airtight container in the refrigerator up to 1 week.