Pickled Hot Dogs Food
PICKLED HOT DOGS OR SAUSAGES
Posted in response to a recipe request. Several years ago, my husband used to make these a lot. He must have gotten his fill, though. He only pulls out the recipe for his "manly" fishing trips, now. :) Cook time does not include overnight refrigeration.
Provided by Ms B.
Categories Meat
Time 25m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Boil all ingredients (including hot dogs) together.
- Put in jar and refrigerate overnight.
- Store in refrigerator.
- Can also use smoked sausages, deer sausages, ring bologna, and other types of pre-cooked smoked meats.
- Also suitable for pickled eggs.
- Serve chunks of pickled hot dogs or sausage with saltine crackers for a snack.
THOR'S PICKLED WIENIES (HOT DOGS)
These are so addictive. Thor remembered a "beer sausage" from his college days and set out to recreate it, since they are now non-existant. Be sure to use the entire bunch of dill, it does make a difference. I prefer to use Penzeys' Crushed Brown Mustard Seeds as they seem to impart a richer, more full-bodied flavor than regular mustard powder (but feel free to substitute the powder). You can also use the brine for pickled eggs. Cooking time is optimal chilling time.
Provided by Freya
Categories Lunch/Snacks
Time P7DT15m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Cut the garlic cloves into 3 or 4 Large slices apiece.
- Rinse the dill sprigs and leave whole.
- Cut the hot dogs in half (the short way).
- In a large container, place a layer of garlic and dill. Top with half of the hot dog pieces. Place another layer of garlic and dill (reserving some for the top), and the remaining hot dog pieces. Put remaining garlic and dill on top.
- Sprinkle the pepper flakes and mustard powder on top and cover all with rice vinegar.
- Let "marinate" in the frige for a week for the best flavor, then inhale as needed.
Nutrition Facts : Calories 197.6, Fat 17, SaturatedFat 6.7, Cholesterol 30.1, Sodium 649.3, Carbohydrate 4.2, Fiber 0.2, Sugar 2, Protein 6.8
GRILLED LINK HOT DOGS WITH HOMEMADE PICKLE RELISH
Steps:
- Heat grill to high. Grill the hot dogs until golden brown on all sides. Place in buns and top with your favorite mustard and the Homemade Pickle Relish.
- Bring vinegar, mustard seeds, and coriander seeds to a boil in a medium non-reactive saucepan on the grates of the grill; cook until reduced by half and slightly syrupy. Remove from the heat, add the remaining ingredients, and gently toss to coat. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.
CHEESY HOT DOGS WITH PICKLE-PEPPER RELISH
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the relish: Combine the vinegar, sugar, celery seeds and mustard seeds in a small saucepan. Bring to a boil and cook until syrupy, about 2 minutes. Transfer to a bowl; let cool slightly. Stir in the dill pickles, yellow peppers, pimientos, pickled jalapenos and chives. Cover and refrigerate at least 1 hour or overnight. Season with salt.
- Preheat a grill to medium high. Grill the hot dogs, turning, until well marked, 4 to 5 minutes. Meanwhile, open the buns and toast cut-side down on the grill. Brush the insides of the buns with the melted butter and arrange the cheese inside; cover to melt, 1 to 2 more minutes.
- Drain the relish. Serve the hot dogs on the cheesy buns; top with ketchup, mustard and the relish.
PICKLED WIENERS (HOT DOGS)
Time P3D
Yield 32
Number Of Ingredients 9
Steps:
- Place the wieners and onions in jars. Combine the sugar, salt, cumin, hot sauce, vinegar, pickling spices, and black peppercorns in a saucepan over medium-high heat. Bring to a boil and let cook, stirring occasionally, for 3 minutes. Let the liquid cool slightly then pour over the wieners and onions in the jars. Cover the jars tightly and place in the refrigerator for 3-4 days to pickle before serving. Store leftovers in the refrigerator.
Nutrition Facts :
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