Pickled Hot Dogs

When I made these pickled hot dogs, a little voice in the back of my head kept asking if I was making Vienna sausages. To which I replied, No. They may sort of look like Vienna sausages (if they came in a jar), but oh my, they are something completely different.

Pickled hot dogs are just delicious. A little spicy (I added habaneros from our garden), a little garlicky, and a great hit of pickling spice and vinegar.
Pickled Hot DogsAs much as it’s quite alright to just eat these yummy dogs right out of the jar, and I certainly have, they are even better grilled. I grilled them just like regular ole dogs, put them on buns, and gobbled them down. You don’t want to add a bunch of toppings, though. You don’t want to bury the great pickled flavor. And while you’re at it, try a quick and easy batch of grilled pickles!

Pickled Hot Dogs

Cuisine American
Prep Time 5 minutes
Cook Time 1 day 15 minutes
Total Time 1 day 20 minutes
Servings 2 jars
Calories 0
Author Mike

Ingredients

For the jars

  • 2 clean pint jars with lids
  • 12 hot dogs or so
  • 2-4 jalapeno or habanero peppers sliced
  • 4 cloves garlic sliced

For the pickling brine

  • 1 1/4 cups white vinegar
  • 3/4 cup water
  • 1 teaspoon pickling spice
  • 2 teaspoons hot pepper flakes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried minced garlic
  • 1/2 teaspoon kosher salt

Instructions

For the pickling brine

  • Combine all ingredients in a medium saucepan.
  • Bring to a boil and reduce the heat to a simmer.
  • Simmer for 10 minutes.
  • Remove from heat and let cool slightly.

For the jars

  • Pack hot dogs into jars. My hot dogs were a little long so I cut the ends off first.
  • Pour in the cooled pickling brine.
  • Add pepper slices and garlic in the empty spaces.
  • Add lids and seal.
  • Place in fridge for at least 24 hours before using.

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