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Chicago-Style Hot Dog with Homemade Relish

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  • Level: Intermediate
  • Total: 55 min
  • Prep: 25 min
  • Cook: 30 min
  • Yield: 4 servings
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4 natural casing all-beef franks

4 fresh hot dog buns

1 small white onion, finely chopped

8 jarred sport pickled peppers (or sub pickled hot peppers)

Homemade Bread and Butter Relish, for serving, recipe follows

Yellow mustard, for slathering

Hand Cut Fries with Celery Salt, for serving, recipe follows

Homemade Bread and Butter Relish:

1 cup bread and butter pickles, finely diced

1 tablespoon pickled cherry peppers, finely diced

1 teaspoon sugar

Hand Cut Fries with Celery Salt:

Vegetable oil

4 large russet potatoes, scrubbed

Celery salt, for sprinkling


  1. Set up a large pot with a steamer insert and steam the franks until warm, about 5 minutes. When the franks are almost done, place the buns on top of the franks to steam, 1 to 2 minutes. Place the franks in the buns and top each with some of the onions, 2 peppers, some Homemade Bread and Butter Relish and slather with mustard. To serve, top the franks with a handful of Hand Cut Fries with Celery Salt, wrap each frank in foil and let steam, 2 to 3 minutes, before eating. Eat on the towel-lined trunk of a car.

Homemade Bread and Butter Relish:

  1. Combine the pickles, peppers and sugar in a bowl and mix well. Serve. 

Hand Cut Fries with Celery Salt:

  1. Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F. 
  2. Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.