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
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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8 thoughts on “Pickled Hot Dogs

    • Hello marie, I cook my hot dogs in my pickle for a bit, “hot pack” them into hot jars, de-bubble and wipe rims, then water bath for twenty minutes for that extra long unrefrigerated shelf life.
      Oh yeah, I don’t weaken the vinegar with water. The vinegar is the preservative and I don’t mind a strong preservative for safety and flavour.
      Good luck.

    • Hi! That’s an interesting question. And I’m not sure of the answer. My first reaction was ‘yes’, but I’m not sure how’d they’d come out. Without having done it myself I’d be a bit hesitant to commit to a ‘yes’. I’m always paranoid about canning, mostly because of my lack of experience (and success!).

      If you try it I’d sure like to know your results.
      Regards,
      Mike

    • Hello jennifer.
      I have pints of pickled hot dogs I made last year sitting on the shelf. So far so good.
      I do a “hot pack” in hot jars and then 20 minutes in the boiling water bath. So far so good. Leave the head space eh?
      I’m making another batch right now and lost my recipe, so here I am surfing the web checking out different recipes..
      Good luck.

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