Danish pickles and crispy onions hot dog

Prep 10 min
Total 40 min
Serves 8

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mini cucumbers, thinly sliced
1/4 tsp
2 tbsp
chopped fresh dill
1 cup
1/2 cup
granulated sugar

Carrot mayo

1/2 cup
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.

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


Calories 125, Protein 1 g, Carbohydrates 7 g, Fat 11 g, Sodium 184 mg.

Chatelaine Quickies: Gourmet Hot Dogs

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