Danish pickles and crispy onions hot dog
0
- Prep Time10 mins
- Total Time40 mins
- Makes8 servings
Photo, Roberto Caruso.
Our kitchen team lovingly refers to this variation as Great Dane. Both the mayo and the pickles work well on tuna sandwiches too.
Ingredients
4 mini cucumbers, thinly sliced
1/4 tsp salt
2 tbsp chopped fresh dill
1 cup vinegar
1/2 cup granulated sugar
Carrot mayo
1/2 cup mayonnaise
1 small carrot, peeled and grated (about 1/2 cup)
4 tsp chopped capers
1 tsp whole-grain mustard
1/4 cup crispy fried shallots
Instructions
MASSAGE cucumbers with salt in a medium bowl until thoroughly mixed. Let stand until liquid begins to draw out, 10 min. Squeeze liquid from cucumbers and discard, then return cucumbers to bowl. Sprinkle with dill.
BOIL vinegar with sugar in a small saucepan over medium-high until sugar dissolves, 5 min. Pour over cucumbers. Refrigerate until chilled, about 30 min.
STIR mayo with carrot, capers and mustard in a small bowl until blended.
TOP hot dogs with pickles, carrot mayo and crispy shallots.
Chatelaine Quickies: Gourmet Hot Dogs
Nutrition (per serving (topping only))
Calories 125, Protein 1g, Carbohydrates 7g, Fat 11g, Sodium 184mg.
Kitchen tips: This recipe makes enough for 8 hot dogs. We recommend the hot dogs be grilled and the buns toasted (for best results).