Every 4th Of July, I Am Faced With The Dilemma of either breaking out the grill for a full-day, monster grill-fest or just serving hot dogs. This year I’m not giving it a second thought. I will be loading up on the best dogs ever: Schwab’s Jalapeño Cheddar Smoked Sausage Dogs, Old School Franks and the all-beef, hickory-smoked “Thunder Dog” (also supplied for the Thunder games!).
So this summer, I am going to get creative. No more boring yellow mustard and ketchup dogs at this house. I am going to clean out my pantry and break out all those exotic sauces to create complex gastro-fabulous dogs!
If you love anything pickled but are nervous about canning, give this recipe a try. My Pickled Red Onions take less than 30 minutes to prepare. These “pickles” are terrific on your favorite dogs, burgers, fish tacos and even on a fresh pot of pinto beans. I have a jar ready in the fridge all summer long!
I encourage you to branch out, too. You will be amazed at what you can do with a little creativity.
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Here are three of my favorite “Top Dog” variations:
Ultimate Summer Brat
Hickory Smoked Thunder Dog, garden fresh sliced tomato, sauerkraut and a generous spoonful of homemade pickled red onions on a King Hawaiian hot dog bun.
Thunder Down Under
Jalapeño Cheddar Smoked Sausage slathered with a generous spoonful of Schwab’s Chili (this stuff is crazy good) and a sprinkling of cheddar cheese on a traditional hot dog bun.
Focaccia Dog
Old School Frank topped with marinara sauce, shredded provolone and mozzarella cheese. Sprinkle with fresh basil and serve on a focaccia bun.
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Refrigerator Pickled Red Onions
2 qt sized canning jars
1 c red wine vinegar
1 c distilled vinegar
1/2 c sugar
1 t yellow mustard seed
1 t pickling spice
1/2 t kosher salt
1 red onion, sliced thin
2 cinnamon sticks
Prepare jars, seals and rings by washing them in the dishwasher in high heat. Remove from the dishwasher and allow them to cool. In a medium-sized stock pot, simmer together the red wine vinegar, distilled vinegar, sugar, yellow mustard seed, pickling spice and kosher salt. Simmer until the sugar is completely dissolved. Place sliced onions in the jars and then add a cinnamon stick. Pour the pickling liquid over the onions, leaving a half an inch of room at the top of the jar. Put the seals and rings on the jar and store the pickles in the refrigerator. Allow your pickles to marinate for three days before using.
