|Vegan Chicago Dog|
2 split vegan hot dog buns (traditional poppy seed coated)
2 vegan hot dogs (I used field roast brand)
2 dill pickle spears or 4 (2each) pickle chips (Homemade Recipe Below)
4 tomato wedges
Yellow mustard or spicy mustard
1;4 small white onion, finely chopped
3 peperoncini, sliced
Sprinkle Celery salt, each
Prep you above toppings to have ready for the hot dog when ready.
Usually if the hot dogs threw Field Roast are frozen. So if it is (or other brand) To cook, warm the hot dogs in boiling water for 3 to 5 minutes; until thawed. Transfer to a lightly greased skillet or frying pan and cook to crisp and brown all over.
-1/2 cup apple cider vinegar
-1 cup distilled white vinegar
-4 teaspoons sugar
-4 teaspoons kosher salt
-1 teaspoon mustard seeds
-1 teaspoon coriander seeds
-1 teaspoon dill weed
-2 small or 1 large bay leaf
-1/8 teaspoon red pepper flakes
-2 cups hot water
-6 pickling cucumbers, sliced 1/4 inch thick
-2 to 3 fresh dill sprigs
-3 garlic cloves, coarsely chopped
Begin by preparing the cucumbers and slicing them in 1/4 inch pieces.
|Washed & Ready to use Pickling Cucumbers|
In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, bay leaves, and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.
|Boiling Brine until Dissolved|
In a large container or bowl, toss the cucumbers with the dill and fresh dill.
|Ready to Use Cucumbers|
|Cucumbers & Dill Combined|
|Brine & Cucumbers Combined|