Thors Pickled Wienies Hot Dogs Recipes

Steps:

• Cut the garlic cloves into 3 or 4 Large slices apiece.
• Rinse the dill sprigs and leave whole.
• Cut the hot dogs in half (the short way).
• In a large container, place a layer of garlic and dill. Top with half of the hot dog pieces. Place another layer of garlic and dill (reserving some for the top), and the remaining hot dog pieces. Put remaining garlic and dill on top.
• Sprinkle the pepper flakes and mustard powder on top and cover all with rice vinegar.
• Let "marinate" in the frige for a week for the best flavor, then inhale as needed.

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.

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.

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).