New Coney Island Pretzel & Bagel Dogs

Pickleback Hot Dogs

Take a page out of your favorite pub’s playbook with Pickleback Nathan’s Famous Beef Franks! Bourbon-spiked honey mustard sauce and grilled pickle spears recall the unlikely-but-tasty combo of a shot of whiskey with a pickle brine chaser.

30 Mins 6-8 servings


  • 1 (20-ounce) jar dill pickle sandwich slices
  • 1/2 cup Dijon mustard
  • 2 teaspoons bourbon
  • 3 tablespoons honey, divided
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1/2 cup apple cider vinegar
  • 1 tablespoon yellow mustard seeds
  • Kosher salt
  • Hot dog buns


Step 1

Cook your hot dogs your favorite way. We suggest pan-fried with butter! See how to cook the perfect hot dog.

Step 2

Whisk together mustard, bourbon and 1 tablespoon honey until smooth. Set aside until ready to serve.

Step 3

Preheat grill or grill pan over medium-high heat and coat grates with oil. Grill pickle slices until slightly charred, about 5 minutes, then turn and grill for 3 minutes more. Remove from grill and let cool.

Step 4

Heat oil in medium saucepan over medium heat. Add shallot and cool 5 minutes, until tender. Stir in vinegar, mustard seeds and remaining honey and bring to simmer. Cook 5 minutes, remove from heat and stir in grilled pickles. Season with salt and let cool.

Step 5

Serve hot dogs in buns topped with bourbon mustard and grilled pickle relish.


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