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.