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.
Servings 2 jars
Calories 724kcal
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
Calories: 724kcal | Carbohydrates: 56g | Protein: 30g | Fat: 41g | Saturated Fat: 14g | Cholesterol: 122mg | Sodium: 2472mg | Potassium: 536mg | Fiber: 2g | Sugar: 1g | Vitamin A: 767IU | Vitamin C: 19mg | Calcium: 120mg | Iron: 7mg