Chicago-Style Hot Dogs with Homemade Pickled Vegetables

Ingredients:

Hot dogs

• 4 beef sausages in natural casings
• 4 fresh hot dog buns
• 1 finely chopped white onion
• 8 small canned hot peppers
• Homemade pickled vegetable sauce, recipe included
• Yellow mustard
• Deep-fried potatoes with ground celery seeds and salt, recipe included

Homemade pickled vegetable sauce

• 1 cup canned finely chopped cucumbers with vegetables marinated in vinegar and sugar (vegetable caviar)
• 1 tbsp finely chopped pickled tomato peppers
• 1 tbsp. sugar

French fries with celery salt

• Vegetable oil
• 4 large peeled potatoes
• Salt with ground celery seeds for refueling

Preparation:

1. Place the sausages in a large saucepan with a steamer basket. Cook for 5 minutes, until the sausages are warm. When the sausages are almost cooked through, place the buns on top. hot dogs for 1-2 minutes to warm them up a little.
   
   Place the hot dogs in buns. Top with some onion, 2 peppers, and a drizzle of homemade pickle relish. Add mustard. To serve, top the hot dogs with some fried potatoes and celery salt, then wrap each hot dog in foil and let rest for 2-3 minutes.
   
   Try making an Asian-style hot dog with kimchi pickled cabbage: Asian hot dog with kimchi.

2. Homemade Pickled Vegetable Sauce Recipe

   
   In a deep bowl, combine the cucumbers, pepper, and sugar. Stir well. The sauce is ready. You should end up with 1 cup of sauce.

3. French fries recipe

   
   Fill a 7-quart (7-liter) saucepan or Dutch oven two-thirds full with vegetable oil. Heat the oil over medium heat until an instant-read thermometer inserted into the oil reads 190°C (355°F).
4. Cut the potatoes into 0.6 cm thick strips. Fry the potatoes in oil in batches for 8 minutes, until golden brown. Remove the potatoes with a slotted spatula and place them on a baking sheet lined with paper towels. Season with celery seed salt. Serve immediately after seasoning.