DIRECTIONS

In small saucepan stir together vinegar, sugar, seeds, and peppercorns and bring to a boil. Remove from heat and stir to dissolve sugar; let cool to warm. Stir in grapes and onion and set aside to cool and marinate for 1 hour, stirring occasionally. Grill hot dogs over medium heat for 5 minutes, turning occasionally, or until nicely charred and heated through. Place hot dogs in buns. Using a slotted spoon, top with pickled grapes. Makes 8 servings.

Ingredients

1/2 cup wine vinegar
1/4 cup packed brown sugar
1/2 teaspoon each: mustard seeds, coriander seeds, and black
peppercorns, crushed*
2 1/4 cups quartered or coarsely chopped red, green and/or black Grapes from California
1/4 cup thinly sliced red onion
8 turkey or chicken hot dogs
8 hot dog buns, lightly toasted

DIRECTIONS

In small saucepan stir together vinegar, sugar, seeds, and peppercorns and bring to a boil. Remove from heat and stir to dissolve sugar; let cool to warm. Stir in grapes and onion and set aside to cool and marinate for 1 hour, stirring occasionally. Grill hot dogs over medium heat for 5 minutes, turning occasionally, or until nicely charred and heated through. Place hot dogs in buns. Using a slotted spoon, top with pickled grapes. Makes 8 servings.

Notes

*Place in a small zipper seal bag and crush with a meat mallet or rolling pin.

This is a Dairy-free recipe

Servings

Makes 2 1/4 cups of grape relish (Eight 1/4 cup servings)

Nutritional Information

Nutritional analysis per serving: 280 Calories; Protein 10 g; Carbohydrate 39 g; Fat 10 g (32% Calories from Fat); Saturated Fat 2 g (6% Calories from Saturated Fat); Cholesterol 35 mg; Sodium 630 mg; Fiber 1 g.