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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. Slideshow: More Hot Dog Recipes 

Justin Chapple
June 2017

Gallery

Credit: © Con Poulos

Recipe Summary

total:
25 mins
Yield:
2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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