Step 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.

Step 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.

Step 3

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.

Step 4

While bacon is cooling, mix mayonnaise and mustard together in a small bowl.

Step 5

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.

Step 6

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.

Step 7

While hot dogs are cooking, toast buns under the broiler for a minute or two.

Step 8

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.