06/30/2021 | News release | Distributed by Public on 07/01/2021 09:46
Buttery, garlicky toasted buns and a crunchy pickled topping elevate this hot dog to new heights. Making your own giardiniera is easy, but feel free to use store-bought-just make sure to chop it into bite-sized pieces.
Serves: 6 hot dogs
Takes less than 30 minutes
Mash together the softened butter, garlic and parsley in a small bowl until thoroughly combined. Spread the mixture evenly on the insides of the hot dog buns. Set the buns on a baking sheet and broil until golden-brown.
Meanwhile, grill the hot dogs according to package instructions. Place the grilled hot dogs inside the toasted buns and top with some of the chopped giardiniera. Serve at once.
Chop the vegetables into bite-sized pieces, which make them easier to eat when spooned over a hot dog or tucked into a sandwich.
Makes about 2 cups
Takes less than 30 minutes (plus resting overnight)
Combine the vegetables in a bowl and toss well to combine. Pack the vegetables into a pint jar.
Combine the vinegar, water, salt and crushed red pepper flakes in a small saucepan and bring to boil, stirring until salt is dissolved. Pour the hot vinegar mixture over the vegetables in the jar, seal and refrigerate overnight before serving. Giardiniera will keep up to 1 month in the refrigerator.