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 Mason 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.
As 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!
Get a big jug of quality white vinegar, you’re going to want a whole bunch of these hot dogs!
Pickled Hot Dogs
Equipment
- 2 Mason jars pint-sized, with lids
Ingredients
For the jars
- 12 hot dogs or so
- 2-4 jalapeno peppers sliced (or habaneros for more kick)
- 4 cloves garlic sliced
For the pickling brine
- 1 ¼ cups white vinegar
- ¾ cup water
- 1 teaspoon pickling spice
- 2 teaspoons dried red pepper flake
- 1 teaspoon Italian seasoning
- 1 teaspoon dried minced garlic
- ½ 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.
Nutrition
Nutritional values are approximate.
