© Con Poulos
Active Time
N/A
Total Time
25 MIN
Yield
Serves : 2 cups

In place of overly sweet store-bought relish, Justin Chapple grills dill pickles, then combines them with onion, vinegar, mustard seeds and parsley for a smoky, well-balanced relish with delightful pops of mustard seed.
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How to Make It

Step 1    

Light a grill or preheat a grill pan. Grill the pickle slices over high heat, turning once, until lightly charred on both sides, 3 to 5 minutes. Transfer to a work surface to cool, then finely chop.

Step 2    

In a medium saucepan, heat the oil. Add the onion and a generous pinch of salt. Cook over moderate heat, stirring occasionally, until softened, 5 minutes. Add the vinegar, sugar and mustard seeds and simmer for 5 minutes. Remove from the heat and stir in the pickles; let cool completely. Fold in the parsley and season with salt. 


Step 3    

Relight your grill or heat the grill pan. Grill the hot dogs over moderate 
heat, turning occasionally, until cooked through, about 5 minutes. Serve 
the hot dogs in the buns with the relish.


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