Ingredients
For the hot dogs:
- 4 all-beef hot dogs
- 4 poppy seed hot dog buns
- Water
For the toppings:
- 4 teaspoons yellow mustard
- 4 tablespoons bright green sweet pickle relish
- 1 small white onion, finely diced
- 8 tomato wedges (2 per hot dog)
- 4 dill pickle spears
- jalapeños or other peppers, if desired
- Celery salt, for sprinkling
Instructions
1. Prepare the Hot Dogs
Bring a pot of water to a gentle simmer. Add the hot dogs and cook for 5–7 minutes until heated through.
2. Steam the Buns
While the hot dogs cook, steam the poppy seed buns for 1–2 minutes until warm and soft. A steamer basket or a microwave wrapped in a damp paper towel works well.
3. Add the Mustard
Place each hot dog into a steamed bun. Spread about 1 teaspoon of yellow mustard along one side of the hot dog.
4. Layer on the Relish and Onion
Spoon the bright green sweet pickle relish over the hot dog, then sprinkle on the diced white onion.
5. Arrange the Fresh Vegetables
Place two tomato wedges along one side of the hot dog and tuck a dill pickle spear along the opposite side.
6. Finish with Peppers
Top each hot dog with one or more peppers, depending on your preferred heat level.
7. Sprinkle the Celery Salt
Finish with a light sprinkle of celery salt over the entire hot dog. Serve immediately while the bun is warm.