Many people add pickled condiments to their hot dogs. Phillip Kirschen-Clark of New York City’s Demi Monde, who developed this recipe as a Crif Dogs “guest chef,” has other ideas: He pickles the hot dog itself, in an apple cider vinegar. Then he grills it and serves it with sauerkraut and creamy mustard relish.
Slideshow:More Great Hot Dog Recipes
1 cup apple cider vinegar
1/4 cup sugar
2 tablespoons kosher salt
2 garlic cloves
2 bay leaves
6 hot dogs
1/2 cup mayonnaise
1/4 cup finely chopped dill pickles
2 tablespoons whole-grain mustard
2 tablespoons Dijon mustard
1 teaspoon honey
6 hot dog buns, split and warmed
Sauerkraut, for serving
How to Make It
In a small saucepan, bring the vinegar, sugar, salt, garlic, bay leaves and 1 cup of water to a boil. Remove from the heat and let cool completely. Prick the hot dogs all over with a toothpick and set them in an 8-inch square glass or ceramic casserole. Pour the pickling brine over the hot dogs, cover and refrigerate overnight.
In a bowl, whisk the mayonnaise with the pickles, both mustards and the honey.
Light a grill or preheat a grill pan. Pat the hot dogs dry with paper towels. Grill over high heat until lightly charred and heated through, about 4 minutes. Tuck the hot dogs into the warmed buns, top with the mustard relish and sauerkraut and serve.
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