The Chicago-style hot dog is a celebrated icon of Windy City street food, and its signature pickle spear is more than just a garnish—it’s a crunchy, tangy cornerstone that cuts through the richness of the sausage and the sweetness of the relish. This recipe delivers a classic, kosher-style dill spear that’s crisp, garlicky, and perfectly sized to tuck into a poppy seed bun. It’s a straightforward refrigerator pickle that requires no canning equipment, making it an easy way to bring authentic Chicago flavor to your home cookout.
Ingredients
- 4 medium pickling cucumbers (about 1 lb / 450 g), ends trimmed
- 1 cup (240 ml) white vinegar
- 1 cup (240 ml) water
- 1 tablespoon (15 g) kosher salt (use pickling salt if you have it)
- 1 teaspoon (5 g) sugar
- 4 cloves garlic, peeled and smashed
- 1 teaspoon (2 g) dill seeds (or 2 fresh dill sprigs)
- 1/2 teaspoon (1 g) black peppercorns
- 1/2 teaspoon (1 g) red pepper flakes (optional, for a little heat)
- 1 bay leaf
Instructions
- Prepare the cucumbers: Wash the cucumbers thoroughly. Trim off the blossom end (the non-stem end) to prevent a bitter taste. Cut each cucumber in half crosswise, then cut each half lengthwise into quarters, creating 8 spears per cucumber. You want spears that are about 3-4 inches long and 1/2 inch thick.
- Make the brine: In a small saucepan, combine the white vinegar, water, kosher salt, and sugar. Bring to a boil over medium-high heat, stirring occasionally until the salt and sugar are fully dissolved. Remove from heat and let the brine cool to room temperature for about 10 minutes. (Do not pour hot brine over the cucumbers—it will make them soft.)
- Pack the jar: Place the garlic, dill seeds (or fresh dill), peppercorns, red pepper flakes (if using), and bay leaf in a clean 1-quart (1-liter) glass jar with a tight-fitting lid. Pack the cucumber spears vertically into the jar, fitting them snugly but not crushing them.
- Pour the brine: Once the brine is cool, pour it over the cucumbers, making sure they are completely submerged. If needed, add a little extra water to cover. Leave about 1/2 inch of headspace at the top.
- Seal and chill: Close the lid tightly and give the jar a gentle shake to distribute the spices. Refrigerate immediately.
- Wait: Let the pickles sit in the refrigerator for at least 24 hours before using. The flavor will continue to develop over the next few days. For the most authentic Chicago-style hot dog experience, use the pickles within 2 weeks.
Tips
- Use the right cucumbers: Pickling cucumbers (like Kirby) are ideal because they’re firm and have fewer seeds. If you can’t find them, regular English cucumbers work, but they may be slightly softer. Avoid waxed cucumbers, as the wax prevents the brine from penetrating.
- Don’t skip the salt: Kosher salt or pickling salt is best because it’s free of iodine and anti-caking agents, which can make the brine cloudy and affect flavor. If using table salt, reduce the amount by half.
- Keep them submerged: If any cucumber pieces float above the brine, they can become soft and discolor. Use a small glass weight or a zip-top bag filled with a little water to keep them submerged.
- Slice for a relish alternative: If you don’t want spears, slice the cucumbers into thin rounds (about 1/4 inch thick) and use them as a pickle chip on the hot dog. The brine recipe works exactly the same.
Serving Suggestions
This pickle is the star of a classic Chicago-style hot dog: a steamed all-beef frank on a poppy seed bun, topped with yellow mustard, chopped white onions, neon green sweet relish, tomato slices, a dill pickle spear, and a dash of celery salt. The pickle spear is traditionally laid on top of the hot dog, not tucked underneath. It’s also delicious alongside a bratwurst, in a tuna salad, or chopped into a potato salad for extra tang.
Variations
- Spicy: Add 1/2 teaspoon of crushed red pepper flakes or a sliced jalapeño to the jar for extra heat.
- Garlic-forward: Double the garlic cloves for a more intense garlic flavor. You can also add a pinch of garlic powder to the brine.
- Sweet and sour: Increase the sugar to 2 tablespoons (25 g) for a sweeter pickle, closer to a bread-and-butter style.
- Fresh dill: Use 4-5 fresh dill sprigs instead of dill seeds for a brighter, more herbal flavor. Add them to the jar along with the other spices.
Storage and Reheating
These pickles are a refrigerator pickle, meaning they are not shelf-stable. Store them in the refrigerator at all times. They will keep for up to 3 weeks, but the texture and flavor are best within the first 2 weeks. Do not leave the jar out at room temperature for more than 2 hours. Since these are served cold, there is no reheating involved. If you want a warm pickle (some people do!), you can briefly microwave a spear for 10-15 seconds, but this is not traditional.
Frequently Asked Questions
Can I use regular cucumbers from the grocery store? Yes, you can. English cucumbers or garden cucumbers work, but they may be slightly less crunchy than pickling cucumbers. To help maintain crunch, you can add a pinch of alum (a pickling additive) to the jar, but it’s not necessary if you use fresh, firm cucumbers.
Why are my pickles soft? Soft pickles are usually the result of using overripe cucumbers, pouring hot brine over them, or not keeping them submerged. Always start with crisp, fresh cucumbers and let the brine cool completely before pouring. Also, make sure the pickles are fully covered in brine.
How long do these pickles need to sit before they taste good? You can taste them after 24 hours, but they’ll be even better after 48 hours. The flavor peaks around day 3-4. After that, they’ll slowly lose their crunch but will still be delicious.
Can I reuse the brine for another batch? Yes, you can reuse the brine once, but it will be less potent. Add a little extra vinegar and salt to the brine before using it again. However, the pickles will not be as flavorful as the first batch.
Do I need to sterilize the jar? Since this is a refrigerator pickle and not a canned product, you don’t need to sterilize the jar, but it should be very clean. Wash it in hot, soapy water and rinse thoroughly, or run it through the dishwasher.
Can I use this pickle for a Chicago dog if I don’t have a poppy seed bun? Absolutely! The pickle is just one part of the whole experience. A regular hot dog bun works fine—just don’t forget the celery salt and the rest of the toppings.
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