Categories: Hot Dogs

Ingredients

• 1/4 cup apple cider vinegar
• 2 teaspoons sugar
• 1/4 teaspoon celery seeds
• 1/4 teaspoon yellow mustard seeds
• 1/2 cup finely chopped dill pickles
• 1/4 cup finely chopped pickled yellow pepper rings
• 2 tablespoons finely chopped pimientos
• 1 tablespoon finely chopped pickled jalapeno peppers
• 1 tablespoon finely chopped fresh chives
• Kosher salt
• 4 hot dogs
• 4 top-split hot dog buns
• 2 tablespoons unsalted butter, melted
• 4 slices American cheese, quartered
• Ketchup and mustard, for topping

Directions

1. Make the relish: Combine the vinegar, sugar, celery seeds and mustard seeds in a small saucepan. Bring to a boil and cook until syrupy, about 2 minutes. Transfer to a bowl; let cool slightly. Stir in the dill pickles, yellow peppers, pimientos, pickled jalapenos and chives. Cover and refrigerate at least 1 hour or overnight. Season with salt.

2. Preheat a grill to medium high. Grill the hot dogs, turning, until well marked, 4 to 5 minutes. Meanwhile, open the buns and toast cut-side down on the grill. Brush the insides of the buns with the melted butter and arrange the cheese inside; cover to melt, 1 to 2 more minutes.

3. Drain the relish. Serve the hot dogs on the cheesy buns; top with ketchup, mustard and the relish.

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