Tangy Carolina Slaw Hot Dog
Our Old City Chili Recipe brings out all the flavors of a Southern barbeque on a tangy hot dog.
Our Old City Chili Recipe brings out all the flavors of a Southern barbeque on a tangy hot dog
2 Tbsp. Pickling Spice Seasoning
2 Tbsp. Ginger Sugar
¼ tsp. Ginger- Cut & Sifted
*Old City Chili Recipe
8 ct. beef franks
8 ct. hot dog buns
2 cups seasoned rice wine vinegar
¾ cup water
2 red onions, halved and sliced thin
2 jalapeño chiles, sliced crosswise in 1/4” rings
2 garlic cloves, peeled, halved
1 cup coleslaw mix
COOK hot dogs as desired. If grilling, cook hot dogs on the cooler side of the grill, one minute on each side. Place cooked dogs in buns on platter.
COMBINE vinegar, water, Pickling Spice Seasoning, and remaining seasonings in a pot, and bring to a boil.
SPLIT onions, jalapeño chiles, and garlic between 2 (pint) mason jars that have been thoroughly cleaned.
CAREFULLY pour boiling pickling liquid slowly into jars, stopping briefly at ¼ full point to allow jar to acclimate to boiling liquid.
FILL jars, covering contents completely, but leaving about ¼ inch space from the top.
COOL completely on counter, then affix jar lids and refrigerate at least 3-4 hrs before serving. Store up to 1 week in the refrigerator.
ADD pickled onions to the top of each hot dog.
ADD additional condiments and toppings to hot dogs such as our signature Old City Chili and fresh coleslaw.
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