Pickled Hot Dogs Recipe
These Pickled Hot Dogs bring together a zesty, vinegary brine with just the right blend of spices to create a bold, nostalgic snack. The hot dogs soak up plenty of flavor, turning tangy, slightly spicy, and incredibly moreish over time. This recipe walks you through the easy prep, ideal pickling time, and smart storage tips so you get that classic jar-snack taste every time.
Servings: 8
Ingredients
- 10 Hot Dogs all-beef, natural casing preferred
- 2 cups Distilled White Vinegar
- 1 cup Apple Cider Vinegar
- 1 cup Water
- 1/4 cup Sugar
- 2 tbsp Kosher Salt
- 1 tbsp Mustard Seeds
- 1 tsp Celery Seeds
- 1/2 tsp Red Pepper Flakes
- 1 tsp Black Peppercorns whole
- 3 Bay Leaves
- 3 cloves Garlic smashed
- 1 small Onion thinly sliced
Instructions
- Wash and sterilize 2 pint jars and their lids in warm, soapy water. Let them air dry.
- Cut the hot dogs into 1 to 1.5-inch chunks so the brine can reach every bit.
- Pour both vinegars, water, sugar, and salt into a saucepan.
- Toss in all the spices, garlic, bay leaves, and sliced onion.
- Bring it to a boil over medium-high, then drop to a gentle simmer for about 5 minutes.
- Add the hot dog pieces and let them cook in the brine for 2–3 minutes.
- You want them to take on flavor but stay firm, not mushy.
- Use tongs to move the hot dogs and onions into the jars.
- Pour the hot liquid over until everything’s submerged.
- Seal the jars and let them cool off to room temp, then refrigerate.
- Give it at least 3 days before digging in—the flavors need some time to bloom.