Bar Snacks: Pickled Hot Dogs
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- Опубліковано 8 чер 2024
- Welcome back for one of my family's favorite snacks.
The spice level in this is easily customizable by adjusting the amount of hot sauce added to the brine.
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Ingredients
6 lbs of hot dogs cut into thirds
1 large package of cocktail wieners
6-7 jalapeños sliced into rings
12 cloves of garlic sliced
1 Vidalia onion
1 red onion
3 TBS of pickling spice
1/2 TBS of peppercorns
1 TBS red pepper flakes
1 cup water
4 cups white vinegar
2 cups of hot sauce
1/4 to 1/2 cup sugar (optional) - Ігри
Live in Cleveland Ohio been eating these since 1986 and Im above the Mason Dixon line
Cloves are great, the antioxidants for them are off the charts...
Your recipe looks the best out of all I’ve seen so far. I’m definitely going to try it.
OMG so happy I found this again !! I made these a few months ago and they were so damn good . I wanted to make them again and forgot to wrote it down and save . best recipe ever !! Thankyou
Thank you so much I'm really glad you enjoyed them. It's one of my families favorite snacks.
@@vaultgirl145 Making them again today :D
I made this recipe with some personal changes. I don't like hot, just mildly spicy. I added sugar, and didn't have pickling spice but used the whole versions I had.
I tasted one yesterday after a week. They still needed to soak up the brine. They are delicious! 😊
Not only something I wanted to learn !!! But probably the best presented Video I have seen and trust me I have watched hundreds 👍👍👍 great job will definitely try the recipe ... Thanks
Thank you for your kind words they are much appreciated.
I pickle, smoke and cure a lot of things and your comment regarding using cheaper hot dogs is 100% correct. I actually ran a side by side test using Nathans 100% beef dogs versus the cheap Walmart chicken/pork/whatever dogs and the Walmart dogs turned out better. Pickling some wild caught Northern now and the leftover brine plus some spice will go into hot dogs for a "sweeter" version. Great video, thank you for sharing.
I have found that the more filler a meat contains the better it soaks up the brine while the all beef or more expensive verities tend to contain a bit more fat that prevents the absorption.
I do normally make this recipe just as I did in the video but I do occasionally add in 1/2 cup of sugar just to balance out the heat a bit. My family likes them both ways so it normally just comes down to what I'm feeling that day lol. Thanks for watching and your lovely comment.
I just made a gallon last night. I use cheap hotdogs, little smokies and polish sausage. Now the hard part..waiting!
How was it luv?
Looks like a good snack to take to a community picnic/get together too! Love that funnel, must find one lol
Those look so delicious. Great video and recipe
Never had these but am definitely making them . Thank you.
Thank you for watching Phil T hope you enjoy them.
Stuff all sausage with ground spices..90% lean beef. Grind the meat extra fine. Add plenty of cayenne pepper. Cut into 3 inch links.
I love these just not so hot! The Pennsylvania Amish pickle Lebanon Bologna and other meats and that is how I discovered my love for pickled Meats between that and firecracker sausages. :-) thank you for sharing!
Kickass recipe girl !!! Are pickled four packs of hotdogs couple weeks ago and they are BADASS!!!
Looks awesome!
I’m definitely going to make these, but in a smaller quantity since it’s just me, but I will pull them out when I entertain. Goes great with an ice cold beer. We do have them above the Mason Dixon Line, are available in convenient and liquor stores. Thanks for the recipe, best I’ve seen.
Hope you made the full batch , they don't last .
These taste great! I followed your recipe. Thank you for sharing!
Glad you like them!
What a great video for the current times we are facing in the world. I grew up in Beaver County and I think the taverns carried Pickled Eggs mostly. However in Texas I dont see many pickled foods in the stores I go to - but I think pickled foods are more common in the Texas rural areas. Anyhow I gave up a huge thumbs up and subbed for your awesome content - Have a great day and be safe and healthy.
I grew up on pickled eggs as well. Thank you Center Coast.
I think I'm going to attempt these. I might try them with Vienna Sausages though. Something to do
While stuck at home in Maine.
Now you got me wanting to try a smaller recipe for it. Great job VG.
It's pretty easy to adjust the recipe as long as you keep the brine ratio the same, if don't want it as hot as I make it you can cut the hot sauce in half.
Wish I had the time to make this. Looks good.
I do a brine like this too, but i pickle mine whole. Leaves the option to pull them out and throw them on the grill, or just cut them up if I want. And for those times when I don't have the spices handy I just pickle them in hot sauce and vinegar. They still taste great.
We normally just eat them cold, never thought about grilling them. I"ll have to try them grilled.
@@vaultgirl145 I like them grilled with that hot sauce flavour infused right in the sausage.
I've been contemplating pre-boiling them in order to pressure can with the brine so that they would be shelf stable for years.
Great job.Thanks👍😎
There you go making me hungry again 😌. Those look really good!!!
Thank You KMF : )
Great video. I'm so glad I found it. I can't wait to try it. How long do these last on the Shelf
6 months if you keep them in the refrigerator.
Great recipe ⭕️❤️
Thank you.
I'll try these with all beef dogs. All my life we had Penrose pickled sausages until a few years ago when ConAgra quit making them. Nothing else compares but maybe we can make our own. Thanks for the recipe.
I just did a copycat version of the Penrose sausages they came out pretty close to the original taste I remember
amazon has them
you can just google the Penrose recipe, I do them with all-beef dogs, I would add jalapenos looks like fun!
I didn’t realize Penrose didn’t make them anymore. I used to buy them at a local deli when I was growing up instead of candy.
Let the wait begin. Hurry up and pickle.
Soooo good!!!!
Thats some prime sinus cleaning steam right there 😂
thanks for the post they look yummy
Awesome informative Video experience Y'alls God Bless Ya ❤
Gosh, where’s the beer?. Great vid, thanks for sharing. Oh, I was born in NW Pa. and was raised on these. Well,
Not until I got to drinking age when I first had these at a local tavern. OMG, these are great. You just can’t have
One and then stop after eating only one. No way.
Yeah they don't last long in my house lol. Thank you for watching George.
Made these. Wow! Fabulous. I added some mustard seeds and a spoonful of dijon mustard. Yummm!
I'm so glad you enjoyed them : )
YUMMY
Thank you for the wonderful video.😋
Thank you for watching.
Most bars and Convienent stored in North East Pa have them. Ooo so good
Just don't read the ingredients on those jars 😆
Oh yeah millers hot bologna had the most ridiculous ingredients list. Living in Maine now I've almost ordered a jar in the mail a couple times.
Made you recipe last night, had to put them in the outside fridge hope I can hold out for two weeks.🤤🤤🤤🤤
The wait it worth it. I hope you enjoy them.
Trying it.
I was making these and enjoying them until they quit selling the Johnsonville hot links I was using. I also searched for other hot links such as hillshire farms hot links and they’re not currently available anywhere either.... So I was wondering if anyone knows of any other similar hot links that I can find anywhere? I’m having no luck and lil smokies and regular hot dogs just don’t cut it for me. Any help would be greatly appreciated. Thanks in advance.
I am impressed by the recipie, I have a major question ( FOR PREPPERS) , HOW LONG WILL THEY BE STORABLE. I will be using red pepper sauce (my favorite), and omitting the jalepenos. :) . I will be using this video repeatedly, THANKS. for sharing !. :D
They are good up to 6 months in the fridge. But honestly they never last that long here I probably end up making a fresh batch every 2-3 months. Thank you for watching.
Going to make it today. Looks delicious. Be back in 3 weeks to let you know.
Good Luck and I hope you enjoy them.
Great looking pickled hot dogs
I will make it Saturday or Monday. Sunday is everything closed. If can get Tommorow I'll buy jalapeno poppers and red onions and garlic. That's what I miss. Thanks I guess I'll like them🌶
I hope you enjoy them.
thanks
Please tell me where you purchased your salt container (Miniature cast iron pot) and I’m going to try and make pickled sausages today ty
I picked that one up at Home Goods but you can find them at Walmart or on Amazon. I believe they are called mini cassoulet dishes.
Where are you located near? I live in the North and I can get them in the local bar's near me. Awesome video thanks for sharing.
Ahh nice, I've had others tell me now that they are becoming more popular in the northern states sadly not in my part of PA yet.
@@vaultgirl145 I use to go to the bars back in the '70s and '80s. Almost every bar had a jar of the little hot dogs and a jar of pickled eggs. Yes, they have them in bars in PA. I live near the PA State line. Where in PA are you located?
I made these a couple days ago. I have 3 jars in the fridge, and I’m having a terrible time not opening the jar to try them early! If you read this, why the plastic lids rather than metal?
The metal ring is prone to rusting from the vinegar which will ruin the hot dogs that's why I always recommend a plastic lid for them.
I ended up opening a jar after only 4 days LOL
Nice video 👍👍
Is the leftover Vinegar able to be reused for future batches?
Yes you can do a second batch in the same brine. Just know it won't be quite as strongly flavored as the first.
Do you always have to keep them in the refrig? Looking for a recipe that I can leave them sitting out. I'm definitely trying this one!
Personally I like to keep them in the fridge. However I had someone leave a comment saying they left them out and they were just fine, and I believe Bars that sell them leave them out as well.
KW, Commercial canning is done under a tightly controlled process. that deters the growth of pathogens, microorganisms as well as fungi to make it shelf-stable after opening, You would have to use InstaCure (Sodium Nitrite) sodium benzoate and even at that, it would be risky because of the excess fat in processed hotdogs. unless you're a chemist. I would avoid that and just refrigerate.
@@OkieFarming
🤣😂
Could you make pickled eggs with this recipe ? I would love to try it with eggs.
Yes you can I often make them with this recipe.
look amazing! Can these be water bathed and shelved since it is a pickling and hotdogs are already cooked?
I personally wouldn't recommend home canning them. While the hot dog are already cooked they are still a meat product and require 90 min of pressure canning.
@@vaultgirl145 thank you
They are all over NYS
Interesting. Have you checked the PH of the liquid after you cut the vinegar with the large amount of hot sauce?
No I have not, but then I'm not trying to make them stable for long term storage for my pantry either. I keep them in the fridge and while they will be good for up to 6 months they rarely last two months as they are a family favorite snack option.
Hi, do these have to be refrigerated since the meat is fully cooked and they are pickled? TIA
Yes they do.
Where did you purchase the half gallon jared I never see any where I live
I get them at Walmart whenever they have them in stock but you can also find them online.
Can you reuse the sauce? For instance, once you run out of hotdogs, can you throw some more in the sauce?
Yes you can.
I'm gonna make it
Love the recipe I might leave out jalapeno I can see this happening with some johnsonville brats
You cannot use johnsonville brats because they are not a cooked meat you have to use a meat that is already processed like bologna, wieners, smoked sausage, etc. I don’t know if they can be used after they have been grilled or fried.
@@duramaxpete5200 Some J ville brats are fully cooked
Once you eat the hot dogs, can you reheat the leftover brine and add new hot dogs?
No need to reheat the brine just add in more hot dogs.
Looks so good. Is it ok if some of the seasonings are up on top out of the brine? If meat is exposed a little it wont harm you will it?
It should be fine but to make sure they all soak up the flavor just give your jar a shake every once and awhile.
@@vaultgirl145
Ok thanks.
i keep looking for a copycat recipe for the old penrose hot sausages. the pockling spice flavor did't work for me Penrose' s sausage brine was kind of clear with reddisht tint that the hot sauce didn't give me. Guess i'll keep looking for something hot/spicy but not pickled.enjoyed your video though.
I know exactly what your talking about as I have been looking for the same recipe and unfortunately like you haven't found it yet. Thank you for watching and leaving a comment.
2 cups white vinegar, 2 cups water, plain salt, and cayenne. I do my pickled eggs this way. Don't like the pickling spice flavor in eggs. But do like that hot vinegary "pop".
fantastic video dear friend💛❤️💛❤️🤗
Thank you 🤗
Once you ate them,you would almost die laying down from heart burn.lol
THAT MAY BE PICKLING BUT ITS NOT PRESERVING.
I never claimed it was preserving. To preserve them they would need to be pressure canned which these are not. They are merely pickled hot dogs to be used as a snack.
Do you have to precooked lil smokies first before assembling?
No you don't they are already cooked.
I have made them without cooking the brine and it worked I think. They don't last long but I did not refrigerate them and they did not spoil. Is that okay?
They really should be refrigerated they will be good to eat for up to 4 months if kept in the refrigerator.
Alright now that's what I'm talking about spicy wieners, A great winter snack. Thanks again VG.
Why wouldn't you use the metal lids and rings?
The vinegar could cause a chemical reaction with the metal lids and end up ruining the hot dogs. It's a small chance of that happening so I prefer not to take the risk.
@@vaultgirl145 Ok, thank you.
But if you want to can them so they are shelf stable you can use the metal lids with rings. I have used the metal lids and rings when I can pickled cucumbers or whatever ever pickled veggies
Kathleen Evans When canning yes your going to use metal canning lids and rings .
I have never had that before 🤔 interesting. It looks great 👌 ☺️
Thank you Helene : )
Why the plastic lids instead of the metal?
Because the metal ring is prone to rusting from the vinegar which will ruin the hot dogs so I always recommend plastic lids.
vaultgirl145 thanks
Does the jar have to be sterilized ?
No, I just wash mine or run them through a dishwasher.
Couldn't you put parchment paper first then put metal lidson
If you don't have the plastic lid then just used the metal ones just inspect them from time to time to make sure the coating is still intact.
Use sandwich bags.
Can you substitute the hot sauce with hot chili sauce?
No not in this you can't but if your worried about the heat only use 1 cup of hot sauce and then add the optional 1/2 cup of sugar it will help counter balance some of the heat.
@@vaultgirl145 Thanks for the answer! What will happen if i do use hot chilli sauce? Will the end product go bad or is the only difference in the taste of the end product?
@@tinkerbellme6 Definitely in the taste but more importantly it will throw off the balance of the brine. You'll end up with a much thicker brine that could impede the pickling process. If you do decide to go ahead and use the chili sauce just be aware that they will not last as long if you use the hot sauce.
@@vaultgirl145 OK clear, could be this countered by using more vinegar? I'm asking because here in Bulgaria hot sauce is quite expensive and not easily found in supermarkets in big bottles. Hot chilli sauce however is cheaper and bigger bottles.
Last question, can this be done with cubes of cooked ham too?
Thanks for your help already :D
Already cooked why pickle them?
It's a way of preservation, but it also changes the taste much like pickling eggs does.
I feel special im ur 1k like
Why shouldn't we use the metal ring that came with the jar?
The vinegar in the recipe can cause the lids to rust which will contaminate the hot dogs. It's not so much the lids that are the problem but the rings.
@@vaultgirl145 - Thank you, I didn't know that. Can you recommend a really good website to order pickling jars and supplies from? I'm in Ontario, Canada.... is Amazon a good place to look?
@@stevewalls4701 Amazon is a really good place to start and may be the most inexpensive. You can also check out the Bernardin (Canadian branch of the Ball company) web site.
@@@vaultgirl145 ... Wow, cool ....this is my first time looking at the Canadian Bernardin website, lots of great stuff to order. Thanks again for your help!
If anyone reads this and you use Kielbasa take the skin off the sausage they may rot if you dont
That is very good to know thank you. Personally my family and I prefer the pickled hotdogs over the kielbasa so I don't normally include them when I make these.
@@vaultgirl145 do you cook the hotdogs first? or just cut them up right out of the package some people say to cook them to get the grease out
@@CynicallyObnoxious No I don't I find they absorb the brine better if you don't cook them first, and they end up with a better texture in the end.
Why Use Plastic Lids ??
The vinegar has a tendency to cause the metal rings to rust which will ruin the hot dogs.
Would this work for pigs feet?
I'm not sure that it would.
Yep. That's how they pickle them. Got to be clean though. Ears and tails too. Pig feet need about 3 to 4 weeks. Longer if you can. Have had some with chili piquin setting for 6 months in the ice box. If you like hot pig feet, make you slap your granny.
But should you cook the pigs feet the way you normally would?
why.......................................................
Because they are yummy
Lost me on cheapest dog, sorry bye.
No problem chuck your free to use any type of hot dog you wish but the more fillers in the hot dog the more the brine gets absorbed and the better they end up being.
Bye!!! whining over weiners lol
@@vaultgirl145
*You're
i put that sh*t on everything!