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Monday, August 15 2016

Sure, ketchup and mustard are great go-to toppers, but perfectly charred dogs taste even better when piled high with the bold flavor of tangy pickled onions. Toss them in red pepper flakes to turn up the heat.

Ingredients

1
small white or sweet yellow onion
1
small red onion
1/2
cup cider vinegar
1/2
cup distilled white vinegar
1/2
cup granulated sugar
2
teaspoons celery seed
1
teaspoon crushed red pepper flakes
8
1/4 pounds all-beef hot dogs, grilled, (directions below)
8
hot dog buns
Directions
Cut onions into thin slices and place in a non-reactive shallow dish. In bowl whisk together vinegars, sugar, 1 tablespoon kosher salt, celery seed, and red pepper flakes until sugar and salt are dissolved. Pour vinegar mixture over onions; stir to evenly coat. Cover and set aside at room temperature for 2 to 3 hours, stirring occasionally.
Top grilled hot dogs with mustard, ketchup, and drained, pickled onions. Makes 8 hot dogs.
From the Test Kitchen
BASIC HOT DOG GRILLING:

With a sharp knife, make a few shallow slashes in each hot dog. On gas or charcoal grill, grill hot dogs directly over medium heat with lid closed, until lightly marked on outside and heated through-5 to 7 minutes-turning occasionally. During last minute of grilling, toast buns.

Nutrition Facts (Tube Steaks with Pickled Onion Topper)
Per serving: 525 kcal cal., 36 g fat (14 g sat. fat, 2 g polyunsaturated fat, 17 g monounsatured fat), 60 mg chol., 1794 mg sodium, 33 g carb., 1 g fiber, 12 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 08:39 am   |  Permalink   |  Email