Intro: Spicey Pickled Dogs or Homemade Bahama Mama's
This all started because of a talk with a friend about pickled bologna, which I had never heard of but was apparently well known where he comes from. How did I get to hotdogs and bahama mama's you ask? Well the bologna is supposed to be cut into 1/2" chunks and thats a LOT of bologna (no pun intended) then I noticed my local grocery had all beef hotdogs on sale and I thought about those jars of pickled sausage I like and the Bahama Mama's sold at convience stores, of course those are seldom really spicey so if I made my own... hmmm, 1+1+1+1 somehow equaled 2 and here we are !
Step 1: Simple Ingredients
Your going to need a clean wide mouth jar
1 or 2 packs of hotdogs depending on size, I used 1 1/2 packs
2 teaspoons of pickling spice (could have probably used 1)
2 teaspoons of hot pepper flakes
1 teaspoon of italian seasonings
1 teasppon of minched garlic
1/2 teaspoon of salt
1 1/4 cups of vinager
1/2 cup water
fresh hot peppers
Step 2: The Brine
put the vinager, water and spices in a pot and bring 2 a simmer, reduce the heat and just keep it simmering while the next step is done
Step 3: STUFF IT !
I used a fork and pierced hole up 2 side of the hotdogs, I don't know if you really need to do this but what the heck, and stood the weiners up in a wide mouth jar, in this case it took 12 hotdogs to tightly pack the jar, I then cut the tops from the red chilies and slipped them in the open spaces, the jalapenos were quarted and also used to fill some of the spaces
Step 4: Finished for Now
Pour the hot brine and spices over the hotdogs and screw on the lid, turn the jar upside down and back a couple times to help spread the spices around and then refrigerate for at least a day, a week would be better, I can't comment on a month because they aren't going to last that long !
before you ask:
hotdogs are precooked although we prefer to boil or grill them before eating they are safe from the package.
Safe canning proceedures: These aren't intended to be stored for any length of time but with all the vinager and salt theres little chance of spoilage. If you prefer to store yours or are just leery then by all means use appropriate canning jars and procedures