Cheesy Hot Dogs with Pickle-Pepper Relish

Total Time:
1 hr 20 min
Prep:
10 min
Inactive:
1 hr
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/4 cup apple cider vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon yellow mustard seeds
  • 1/2 cup finely chopped dill pickles
  • 1/4 cup finely chopped pickled yellow pepper rings
  • 2 tablespoons finely chopped pimientos
  • 1 tablespoon finely chopped pickled jalapeno peppers
  • 1 tablespoon finely chopped fresh chives
  • Kosher salt
  • 4 hot dogs
  • 4 top-split hot dog buns
  • 2 tablespoons unsalted butter, melted
  • 4 slices American cheese, quartered
  • Ketchup and mustard, for topping
Directions
  • 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.

  • Photograph by Levi Brown


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