How to Make Pickled Eggs and Pickled Hot Dogs: A Tangy, Spicy Treat from Blue Feather Homestead

Welcome back to the kitchen at Blue Feather Homestead! I’m Sammy, and today we're diving into a classic bar-style snack that’s making a comeback—pickled eggs and pickled hot dogs. These tangy, savory bites are not only simple to make at home, but they’re also packed with bold flavor, perfect for picnics, parties, or just a nostalgic snack from the fridge.

Whether you’re new to pickling or a seasoned homesteader, this recipe is a must-try. And yes—you heard it right—pickled hot dogs are delicious. Don’t knock it ‘til you try it!

Ingredients You'll Need
To make both pickled eggs and hot dogs, you’ll start with a brine base. Here’s what goes into it:

4 cups white vinegar

1 tablespoon minced garlic

1 cup Frank’s RedHot Original (or mix with another hot sauce to top off the cup)

½ to 1 cup sugar (adjust based on your taste)

1 tablespoon each of salt, cumin, pickling spice, and red pepper flakes

1 large onion, sliced into strips

2 packages of hot dogs

1½ dozen hard-boiled eggs (see note below)

You’ll also need 2 quart-sized jars or a few smaller ones depending on your batch size.

Tip: How to Peel Farm-Fresh Eggs Easily
If you’re using farm-fresh eggs, you may already know how tricky they can be to peel after boiling. I’ve got a foolproof method that works every time! Check the video description for my no-fail easy peel technique—it’ll save you time and frustration.

Making the Brine
In a large saucepan, combine:

4 cups of vinegar

The mixed dry spices

Minced garlic

1 cup of hot sauce

Sugar (adjust to taste)

Warm the brine on the stove until it’s just below boiling. You don’t need to boil it—just heat it enough to help the flavors blend. Stir occasionally and let the aroma fill your kitchen—it smells amazing!

Preparing the Hot Dogs and Eggs
Slice the hot dogs: Cut each hot dog lengthwise and then into bite-sized pieces. These will be the perfect size for snacking or serving on crackers.

Slice the onion: Cut into strips to layer in the jars.

Peel the eggs and set aside any that aren’t perfect—those “ugly” ones can go into a smaller jar for personal snacking!

Layer and Pack Your Jars
Now it’s time to assemble:

Start with onions at the bottom of the jar.

Layer in hot dogs or eggs, alternating with more onions.

Optional additions: For extra flavor, add garlic cloves or sliced jalapeños directly into the jars.

Pour the warm brine over everything, filling each jar to the top.

Make sure to scoop up the spices evenly into each jar!

Let Them Pickle
Seal your jars with lids and place them in the refrigerator. These are not canned for shelf storage, so keep them chilled. The vinegar brine preserves them well for up to 3 months—though they probably won’t last that long once you taste them!

Serving Ideas
These pickled snacks are so versatile:

Serve pickled hot dogs on crackers with cheese or mustard.

Enjoy the eggs as a protein-rich snack.

Use the pickled onions as a flavorful topping on burgers or sandwiches.

Final Thoughts
Pickled eggs and hot dogs are a fun, flavorful, and frugal way to preserve your ingredients and create a snack everyone will love. They’re tangy, a little spicy, and absolutely addictive. Whether you’re into old-fashioned recipes or just love something a little different, give this one a try.