Quick Pickle Dogs
This dish combines the savory richness of sausage with a burst of flavor from quick-pickled veggies. The perfect balance of sweet, sour, and crunchy makes it a standout meal.
Recipe - Downers Grove, IL
Quick Pickle Dogs
Prep Time15 Minutes
Servings4
Cook Time25 Minutes
Ingredients
4 trimmed green beans
2 small bell peppers (cut into quarters)
½ cup broccoli florets
½ cup cauliflower florets
½ cup sliced carrots
½ thinly sliced shallot
½ cup sliced cucumber
4 sprigs of fresh parsley
2 tsp. Peppercorns
2 sprigs fresh dill
2 tsp. mustard seeds
1 tsp. crushed red pepper
2 cups water
1â…“ cups vinegar
1 Tbsp. Sugar
1 Tbsp. Fresh Thyme fine sea salt
Non-stick olive oil cooking spray
4 Niman Ranch Sweet Italian Sausage
4 Hero Bread classic hot dog buns
Fresh Thyme Dijon coarse ground mustard, for serving, optional
Directions
- Prepare Easy Garden Pickles. In a lidded heat-resistant quart-size jar, add 4 trimmed green beans, 2 mini bell peppers (cut into quarters), ½ cup broccoli florets, ½ cup cauliflower florets, ½ cup sliced carrots, ½ thinly sliced shallot, ½ cup sliced cucumber, 4 sprigs of fresh parsley, 2 tsp. peppercorns, 2 sprigs fresh dill, 2 tsp. mustard seeds, and 1 tsp. crushed red pepper.
- In a small saucepan, combine 2 cups water, 1â…“ cups vinegar, 1 Tbsp. sugar, and 1 Tbsp. Fresh Thyme fine sea salt. Bring to boiling and pour hot mixture into jar. Store in refrigerator, covered, overnight or up to 1 week before serving.
- Prepare a charcoal or gas grill for direct medium heat. Coat grate with cooking spray.
- Poke six holes in each sausage with a toothpick. Grill 15 minutes or until sausages are fully cooked (165°F), turning once. Lightly coat buns with cooking spray and place over sausages to warm for the last minute of grilling.
- To serve, top with Easy Garden Pickles and, if desired, mustard.
15 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Directions
- Prepare Easy Garden Pickles. In a lidded heat-resistant quart-size jar, add 4 trimmed green beans, 2 mini bell peppers (cut into quarters), ½ cup broccoli florets, ½ cup cauliflower florets, ½ cup sliced carrots, ½ thinly sliced shallot, ½ cup sliced cucumber, 4 sprigs of fresh parsley, 2 tsp. peppercorns, 2 sprigs fresh dill, 2 tsp. mustard seeds, and 1 tsp. crushed red pepper.
- In a small saucepan, combine 2 cups water, 1â…“ cups vinegar, 1 Tbsp. sugar, and 1 Tbsp. Fresh Thyme fine sea salt. Bring to boiling and pour hot mixture into jar. Store in refrigerator, covered, overnight or up to 1 week before serving.
- Prepare a charcoal or gas grill for direct medium heat. Coat grate with cooking spray.
- Poke six holes in each sausage with a toothpick. Grill 15 minutes or until sausages are fully cooked (165°F), turning once. Lightly coat buns with cooking spray and place over sausages to warm for the last minute of grilling.
- To serve, top with Easy Garden Pickles and, if desired, mustard.
