Hot Dogs with Toasted Garlic Buns and Crunchy Giardiniera

Buttery, garlicky toasted buns and a crunchy pickled topping elevate this hot dog to new heights. Making your own giardiniera is easy, but feel free to use store-bought—just make sure to chop it into bite-sized pieces.


Hot Dogs:

  • 4 tablespoons Vital Farms Sea Salted Butter, softened 1–2 garlic cloves, finely chopped or grated

  • 1 tablespoon finely chopped fresh parsley 6 hot dog buns

  • 6 Applegate Organics® The Great Organic Uncured Beef Hot Dog™ hot dogs

  • ½ cup chopped Overnight Giardiniera (see recipe below)

Overnight Giardiniera:

Chop the vegetables into bite-sized pieces, which make them easier to eat when spooned over a hot dog or tucked into a sandwich.

Makes about 2 cups / Takes less than 30 minutes (plus resting overnight)

  • ½ cup chopped cauliflower
  • ½ cup chopped red bell pepper
  • ½ cup chopped carrots
  • ½ cup chopped celery
  • ½–1 jalapeño, seeded and chopped
  • ½ red wine vinegar
  • ½ cup water
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes

Combine the vegetables in a bowl and toss well to combine. Pack the vegetables into a pint jar.


  1. Mash together the softened butter, garlic and parsley in a small bowl until thoroughly combined. Spread the mixture evenly on the insides of the hot dog buns. Set the buns on a baking sheet and broil until golden-brown.
  2. Meanwhile, grill the hot dogs according to package instructions. Place the grilled hot dogs inside the toasted buns and top with some of the chopped giardiniera. Serve at once.