Categories: Hot Dogs
Ingredients
- 1/3 cup malt vinegar
- 1/3 cup dark beer
- 1/4 cup yellow mustard seeds
- 2 tbsp. brown mustard seeds
- 1 tsp. kosher salt
- 1/4 tsp. ground turmeric
- 1/8 tsp. ground allspice
- 1/8 tsp. ground ginger
- 2-4 tbsp. warm water
- 2 cups seeded and shredded cucumber
- 1/2 cup seeded and shredded red bell pepper
- 1 1/2 tsp. kosher salt, divided
- 1/2 cup cider vinegar
- 3 tbsp. sugar
- 8 hot dogs, grilled
- 8 hot dog buns, toasted
Directions
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For the mustard, combine malt vinegar, beer and mustard seeds in a glass jar; secure lid and let stand at room temp, 24 hours.
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Process malt vinegar mixture with 1 tsp. salt, turmeric, allspice and ginger in a mini food processor until combined, adding water by the tbsp. to reach desired consistency. Return mustard to same jar; secure lid and chill overnight.
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For the relish, toss cucumber and bell pepper with 1 tsp salt in a fine-mesh sieve set over a bowl; set aside 10 minutes. Rinse and dry cucumber mixture; transfer to a glass jar.
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Heat cider vinegar, sugar and remaining 1/2 tsp. salt in a saucepan over medium until sugar dissolves; pour over cucumber mixture and let cool to room temp. Secure lid and chill overnight.
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Serve hot dogs in buns topped with mustard and relish.