Hot Dog Topping – Pickled Red Onions

from Smoke On Wheels Pitmaster Andy Groneman

Ingredients

• 1 large red onion, sliced
• 1 clove of garlic, crushed
• 3 dried arbol chilis
• 1 bay leaf
• 1 tsp cumin seeds, toasted
• 1 tsp coriander seeds
• 1 tsp allspice
• 1 tsp sugar
• 1 cup red wine vinegar
• 1 cup apple cider vinegar

Supplies

• Mason Jar with lid
• Saucepan

Instructions

1. Fill a quart-sized mason jar with the sliced red onions. (Don’t pack too tight.)
2. Combine all other ingredients in a saucepan and bring to a boil.
3. Cool to room temperature. Pour the liquid over the onions.
4. Place the lid on the jar. Give it a shake to distribute all ingredients.
5. Place in refrigerator for 24-hours before using (They will keep up to a week under refrigeration)