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Hot Dog Topping – Pickled Red Onions

from Smoke On Wheels Pitmaster Andy Groneman

recipes

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)
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