Hot Dogs With Okra Giardiniera

Country music group Little Big Town's Kimberly Schlapman shares her recipe for grilled hotdogs garnished with okra and jalapeno peppers.
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Cook time: 10 minutes | Marinate time: 2 nights | Yield: 4 servings


  • ¼ cup salt
  • 1 cup sliced okra
  • 1 cup diced carrots
  • 3-6 jalapeños, sliced (depending on heat level desired)
  • 3 cloves garlic, minced
  • 1 stalk celery, diced
  • 1 red bell pepper, diced
  • 1 cup white distilled vinegar
  • 1 cup canola oil
  • 1 tablespoon dried oregano
  • ½ teaspoon pepper
  • 4 hot dogs
  • 4 hot dog buns, buttered and toasted


Combine salt, okra, carrots, jalapeños, garlic, celery and red bell peppers in a bowl. Add just enough water to submerge vegetables. Cover and refrigerate overnight. Drain and rinse the vegetables. In a clean bowl, mix the vinegar, oil, dried oregano and pepper. Add the vegetables and mix well. Allow to marinate overnight.

Preheat grill on low to medium. Grill hot dogs until charred, about 10 minutes.

Serve hot dogs in buttered, toasted buns. Spoon okra mixture over hot dogs, as desired. Leftover Giardiniera can be put in Mason jars and refrigerated for 2-3 weeks.

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