January 07, 2015

Pickled Frankfurters

2-1/2 c Water
1-1/2 c White Vinegar
10 whole Peppercorns
1 Bay Leaf
4 pieces Allspice
1 tsp Salt
1/2 tsp Sugar
5 cloves Garlic
4 med Onions
2 lbs Thick Hot Dogs
Mix water, vinegar, salt, sugar, and spices. Bring to a boil and continue to boil 2 min. Allow liquid to cool. Remove heavy skin from hot dogs. Prepare 2 qt jar by layering onions that have been cut into rings, then adding hot dogs and top off with more onions. Pour luke warm liquid into jar. Shake to remove bubbles. Seal jar and refrigerate for 2 weeks. Serve with rustic bread and cold beer. A Czech staple in pubs.