Cheesy Hot Dogs with Pickle-Pepper Relish

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  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. Drain the relish. Serve the hot dogs on the cheesy buns; top with ketchup, mustard and the relish.