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Thor's Pickled Wienies (Hot Dogs)

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“These are so addictive. Thor remembered a "beer sausage" from his college days and set out to recreate it, since they are now non-existant. Be sure to use the entire bunch of dill, it does make a difference. I prefer to use Penzeys' Crushed Brown Mustard Seeds as they seem to impart a richer, more full-bodied flavor than regular mustard powder (but feel free to substitute the powder). You can also use the brine for pickled eggs. Cooking time is optimal chilling time.”
168hrs 15mins

Ingredients Nutrition


  1. Cut the garlic cloves into 3 or 4 Large slices apiece.
  2. Rinse the dill sprigs and leave whole.
  3. Cut the hot dogs in half (the short way).
  4. 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.
  5. Sprinkle the pepper flakes and mustard powder on top and cover all with rice vinegar.
  6. Let "marinate" in the frige for a week for the best flavor, then inhale as needed.

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