| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 10 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 393 |
| Total Fat | 25 g |
| Saturated Fat | 12 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 14 g |
| Cholesterol | 51 mg |
| Sodium | 967 mg |
Reviews
The relish is absolutely delicious! My daughter asked for these hot dogs for her birthday dinner. I thought I would make them and then toss the recipe. Well, I am now on the Food Network website looking for the recipe to pin! It’s definitely a keeper.