Skip to main content
delivery dates
cart
login
reviews

Meal Search

 

Send a Meal Blog

Wednesday, May 31 2017

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.

Posted by: AT 01:58 pm   |  Permalink   |  0 Comments  |  Email
Comments:

Post comment
Name
 *
Email Address

Message
(max 750 characters)
*
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.