Footlong Hot Dog Recipe

Combine the diced green tomatoes, shredded cabbage, diced sweet onion, diced red bell pepper and minced jalapeño in a large bowl.

In a small saucepan, combine apple cider vinegar, sugar, kosher salt, mustard seed (or 1 tsp prepared mustard), turmeric (if using) and olive oil. Bring to a gentle simmer over medium heat, stirring until sugar dissolves, about 2–3 minutes.

Pour the hot pickling liquid over the vegetable mixture and stir to combine. Let cool to room temperature, then cover and refrigerate at least 1 hour (preferably 3–6 hours) to allow flavors to meld. This can be made a day ahead and kept refrigerated up to 5 days.

Thinly slice the yellow onions and separate into rings. Pat dry with paper towels to remove surface moisture.

Heat vegetable oil in a heavy skillet or small pot to 350°F (175°C). If you don't have a thermometer, oil should shimmer but not smoke.

Toss onion slices lightly with 1 tablespoon flour to help crisping. Shake off excess flour.

Work in batches: add a handful of floured onions to the hot oil and fry, stirring occasionally, until golden brown and crispy, about 2–4 minutes per batch. Use a slotted spoon to transfer to a plate lined with paper towels, then immediately season with 1/2 tsp kosher salt. Repeat until all onions are fried.

Preheat a grill or stovetop griddle to medium-high heat. If using a pan, add a light brush of oil to prevent sticking.

Place the footlong hot dogs on the grill or pan. Cook, turning occasionally, until heated through and nicely browned with some blistering, about 6–8 minutes total. If you prefer, you can simmer them briefly in water for 4 minutes first, then finish on the grill for color.

While hot dogs cook, split the milk buns lengthwise but not all the way through. Butter the cut sides with about 1 tablespoon butter per bun.

Place buns butter-side down on the grill or in a hot pan and toast until golden, about 1–2 minutes. Remove buns and keep warm.

Place a cooked hot dog into each toasted milk bun.

Spread about 1 tablespoon yellow mustard along the inside of each bun (adjust to taste).

Spoon a generous 1/4 to 1/3 cup of chilled chow chow relish over each hot dog.

Top with a handful (about 1/4 cup) of warm crispy fried onions per hot dog.

If desired, add a drizzle of sweet pickle relish and finish with salt and black pepper to taste.

Serve immediately while buns are warm and fried onions are crisp.