Danish pickles and crispy onions hot dog

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10 min


40 min



Danish pickles and crispy onions hot dog

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.


  • 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


  • 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
  • 1 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 11 g,
  • Sodium
  • 184 mg.

Kitchen tips: This recipe makes enough for 8 hot dogs. We recommend the hot dogs be grilled and the buns toasted (for best results).