Ingredients Jump to Instructions ↓

  1. 1 small white or sweet yellow onion

  2. 1 small red onion

  3. 1/2 cup cider vinegar

  4. 1/2 cup distilled white vinegar

  5. 1/2 cup granulated sugar

  6. 2 tsp. celery seed

  7. 1 tsp. crushed red pepper flakes

  8. 8 1/4 lb. all-beef hot dogs, grilled, (directions below)

  9. 8 hot dog buns

Instructions Jump to Ingredients ↑

  1. Directions 1. 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.

  2. Top grilled hot dogs with mustard, ketchup, and drained, pickled onions. Makes 8 hot dogs.

  3. 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.


Send feedback