Typically, I don't eat onions. The aftertaste stays in my mouth forever and it takes days to get that musty smell off my hands. Gross. But ...
I found out last night that pickling onions makes them bright, zesty, a pretty color pink and totally worth the lingering aftertaste. I mean, I was actually eating them out of the jar.
This tasty hot dog is my spin on the classic pulled pork and coleslaw hot dog. I think these pickled onions would be awesome on a burger too.
So what do you think I should do when Hot Dog Friday is over? These posts have really forced me to think outside the box and reinvent classics and I want to keep it up.
I chose hot dogs because they are a summer staple (that I crave), but there is a playfulness to hot dogs too.
What is a playful Fall classic? I was thinking maybe Caramel Apples. What do you think?
All beef hot dogs
Hot dog buns
BBQ pulled pork (awesome recipe from Eat, Live, Run here)
1 Red onion
1 Cup white vinegar
Red pepper flakes
1/3 Cup sugar
Lemon Pickled Onions: Slice your red onion into thin strips using a mandolin. Rinse onion with water and pat dry.
Place your onions in a large bowl and zest your lemon on top. Then squeeze all of the juice from the lemon into the bowl as well.
Pour in your cup of white vinegar and sugar. Mix the onions with your hands coating them evenly. Squeeze the juices into the onions.
Sprinkle on about 1/2 a teaspoon of red pepper flakes. Pour them in a jar with a lid or cover your bowl and refrigerate for about an hour. Drain the remaining juices.
Top your hot dog with your pulled pork and then your onions and enjoy.