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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.
Course Appetizer
Cuisine American
Keyword hot dogs, pickled
Prep Time 5 minutes minutes
Cook Time 1 day day 15 minutes minutes
Total Time 1 day day 20 minutes minutes
Servings 2 jars
Calories 724 kcal
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 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.
Calories: 724 kcal | Carbohydrates: 56 g | Protein: 30 g | Fat: 41 g | Saturated Fat: 14 g | Cholesterol: 122 mg | Sodium: 2472 mg | Potassium: 536 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 767 IU | Vitamin C: 19 mg | Calcium: 120 mg | Iron: 7 mg