Best Thors Pickled Wienies Hot Dogs Recipes

PICKLED WIENERS (HOT DOGS)

Steps:

• Place the wieners and onions in jars. Combine the sugar, salt, cumin, hot sauce, vinegar, pickling spices, and black peppercorns in a saucepan over medium-high heat. Bring to a boil and let cook, stirring occasionally, for 3 minutes. Let the liquid cool slightly then pour over the wieners and onions in the jars. Cover the jars tightly and place in the refrigerator for 3-4 days to pickle before serving. Store leftovers in the refrigerator.

WIENIES (HOT DOGS) CREOLE

Steps:

• Peel off outer layer and slice roots off onion, then slice in half - top to bottom.
• Lay flat side down, and slice thin rings, crosswise on onion.Separate rings and place onions in large sauce pan, on stove.
• Cut bell pepper in half - top to bottom, clean out seeds and white pith. Then slice into long strips. Bunch strips together, then cut them all in half, and put in pan with onions.
• Pour Canned tomatoes and juice into sauce pan, with onion and bell pepper slices into large pan.
• Put tomato paste and water in a bowl and mix until smooth. Add to tomato mixture
• Place on stove, with tight fitting lid, and bring to a boil. Lower heat to lowest setting and simmer for 20 minutes, or until onion and bell pepper are tender. Enjoy the aroma, it's wonderful.
• Slice hot dogs crosswise, into 1/4 inch discs, and stir into tomato, onion, and pepper mixture. Return to a boil, lower heat and simmer for 5 minutes, until hot dogs have plumped up.
• While the tomato, onion and pepper mixture is simmering on the stove. Cook the rice as follows:.
• Place rice, water, and salt into a sauce pan (with a tight fitting lid), on the stove. Bring the water to a boil, and lower to lowest setting.
• Simmer for 20 minutes, without opening, or stirring. After 20 minutes, remove from heat and fluff the rice. Replace the lid and let sit for another 10 minutes. Serve when all moisture is absorbed into the rice.
• When above ingredients are all finished cooking. Prepare individual servings in bowls, by putting a large spoon full of rice, in the bowl, 1/4 cup grated cheddar cheese over the rice, 2-3 large spoons full of tomato/hot dog mixture, and top with a few sprinkles of cheddar cheese, for presentation.
• If you like your food to be hot and spicy, add a few drops of Tabasco Sauce, to bowl and mix around, just before eating.

MY PICKLED LITTLE SMOKIES

Steps:

• Place the sausages into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, poking sausages with a sharp fork to release fat. Drain and rinse the sausages.
• Place the sausages into a 1-quart glass canning jar.
• Pour white vinegar and water into a saucepan, and stir in the pickling salt, pickling spice, mustard seeds, celery seeds, dill seeds, onion slices, garlic, black peppercorns, and banana pepper rings.
• Bring to a boil over medium heat and cook for 5 minutes, stirring often.
• Pour the vinegar mixture over the sausages in the jar; cap the jar, and refrigerate at least 3 days before serving.

WICKED WEENIES

Steps:

• Seed peppers and chop. Also chop hot dogs.
• Mix the rest of the ingredients and place into at least a 6-quart stock pot. Add hot dogs and bring to a boil.
• Add peppers and cook for 10 minutes.
• Place one clove garlic into each jar (optional).
• Ladel mixture into jars. Wipe rims, apply sterilized lids and rings.
• Pressure can 10 pounds for at least 30 minutes (90 is best - it won't hurt anything).

PICKLED HOT DOGS OR SAUSAGES

Steps:

• Boil all ingredients (including hot dogs) together.
• Put in jar and refrigerate overnight.
• Store in refrigerator.
• Can also use smoked sausages, deer sausages, ring bologna, and other types of pre-cooked smoked meats.
• Also suitable for pickled eggs.
• Serve chunks of pickled hot dogs or sausage with saltine crackers for a snack.