Updated Apr 7, 2017Chatelaine
mini cucumbers, thinly sliced
chopped fresh dill
- 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.
Kitchen tips: This recipe makes enough for 8 hot dogs. We recommend the hot dogs be grilled and the buns toasted (for best results).
NutritionCalories 125, Protein 1 g, Carbohydrates 7 g, Fat 11 g, Sodium 184 mg.
Chatelaine Quickies: Gourmet Hot Dogs