Bacon Wrapped Hot Dogs with Avocado Pickles Recipe

Avocado pickles inspired by The Kitchn and La Fuji Mama.

Avocado pickles can be eaten right away but taste best after a day or two in the fridge and will keep up to 2 weeks.

Jalapeños will give a kick of heat to the hot dogs as they cook. If you are serving some of the dogs to kids or people with sensitive palates cook them separately.



For the Avocado Pickles:

  • 1/2 cup distilled white vinegar
  • 1/2 cup water
  • 46 dried arbol chiles
  • 1 tablespoon kosher salt
  • 1/2 tablespoon granulated sugar
  • 1/2 teaspoon yellow mustard seeds
  • 1 unripe avocado, peeled, pitted, and sliced

For the Hot Dogs:

  • 612 slices thick-cut bacon
  • 6 hot dogs
  • 6 hot dog buns
  • 3 jalapeños, sliced in half lengthwise, optional

For the Creamy Mustard:

  • 1/4 cup mayonnaise
  • 2 tablespoons spicy brown mustard


For the Avocado Pickles:

  1. Combine vinegar, water, chiles, salt, sugar, and mustard seed in a small saucepan and bring to a boil, stirring until sugar is dissolved. Remove from heat and let cool to room temperature.
  2. Place avocado slices in a jar with a tight-fitting lid. Pour cooled pickling liquid over the top. Seal and refrigerate until ready to use. For best flavor let sit overnight.

For the Hot Dogs:

  1. Cook bacon in a large frying pan over medium-low heat, turning once until fat starts to render and edges start to crisp, about 3-4 minutes. Remove to a paper towel-lined plate and let cool. Drain all but 1 tablespoon of the bacon fat and set pan aside.
  2. While bacon is cooling, mix mayonnaise and mustard together in a small bowl.
  3. Depending on the size of the bacon and the hot dog, wrap 1-2 slices around each hot dog securing in place with toothpicks broken in half.
  4. Return pan with bacon grease to medium heat. Place hot dogs and halved jalapeños the in pan. Cook, turning frequently, until browned, about 5 minutes.
  5. While hot dogs are cooking, toast buns under the broiler for a minute or two.
  6. Remove toothpicks from hot dogs and place them in the toasted buns with a jalapeño half, a drizzle of creamy mustard, and a few avocado pickles.