Wash and dry produce.

Trim and halve cucumbers lengthwise; slice crosswise into ¼-inch-thick half-moons. Pick and roughly chop fronds from dill. Finely chop half the sliced pickle (all for 4 servings). Finely chop parsley. Halve, peel, and mince shallot. 

In a medium microwave-safe bowl, toss cucumbers with as much dill as you prefer, vinegar, ¼ tsp sugar (½ tsp for 4 servings), salt, and pepper. Tightly cover with plastic wrap and microwave until lightly pickled, 30-45 seconds.

Remove plastic wrap and set cukes aside until ready to serve.

In a second medium bowl, combine chopped pickle, parsley, mayonnaise, mustard, half the curry powder (all for 4 servings), and as much shallot as you like.

Season with salt and pepper to taste.

Cook hot dogs until warmed through. TIP: We pan-seared ours with a drizzle of oil over medium-high heat for 3-5 minutes, turning occasionally. Alternatively, you can microwave or boil.

Divide hot dogs between buns. Top with curry rémoulade, ketchup, dilly cukes (draining first), and crispy fried onions. Serve.