Recipe courtesy of Kimberly Schlapman
Episode: Hot Dawggin'
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Hot Dogs with Okra Giardiniera
Total:
16 hr 25 min
Prep:
15 min
Inactive:
16 hr
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
16 hr 25 min
Prep:
15 min
Inactive:
16 hr
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 cup diced carrots
  • 1 cup sliced okra
  • 1/4 cup salt
  • 3 to 6 jalapenos, sliced
  • 3 cloves garlic, minced
  • 1 stalk celery, diced
  • 1 red bell pepper, diced
  • 1 cup canola oil
  • 1 cup white distilled vinegar
  • 1 tablespoon dried oregano
  • 1/2 teaspoon pepper
  • 4 hot dogs
  • 4 hot dog buns, buttered and toasted

Directions

Combine the carrots, okra, salt, jalapenos, garlic, celery and red bell peppers in a bowl. Add just enough water to submerge the vegetables. Cover and refrigerate overnight.

Drain and rinse the vegetables. In a clean bowl, mix the oil, vinegar, oregano and pepper. Add the vegetables and mix well. Marinate the mixture overnight in the refrigerator. 

Preheat the grill to medium-low heat. Grill the hot dogs until charred, about 10 minutes. 

Serve the hot dogs in the buns. Spoon some okra mixture over the hot dogs. Place leftover giardiniera in Mason jars and store in the refrigerator for 2 to 3 weeks.

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