Wrap up summer with some flavorful brat dogs on the grill.
We hate to say it, but grilling season is wrapping up! Send it off in style with some brats on the barbie. Top them with all kinds of flavorful toppings! Candied jalapenos, pickled red onions, need we say more?
Erin Mylroie shares the recipe for this summer send off meal. She shares how to candy your jalapenos, pickle your red onions, and put it all together for a super flavorful dinner.
Find more recipes from Erin on Instagram, @undercover.weightwatcher.
In a large pot, Boil 1 cup white vinegar with two cups sugar, 1/4 tsp salt, and a pinch of red pepper flakes. Boil for five minutes, or until sugar dissolves completely. Add 2 lbs sliced jalapeños (stems discarded) and summer for five minutes. Pour into jars with the liquid included. You can can them at this point, but I never do. I just keep them in the fridge, where they will stay fresh for a month (as long as you don’t out a finger in the jar), if you can keep them around that long.
Pickled Red Onion
Thinly slice a red onion and pack it into a large jar. Sprinkle with 1/2 teaspoon each salt and sugar. Heat 1 cup of cider vinegar to boiling. Pour over the top of the onions. Allow the onions to cook before serving.
Chop 1 sweet red apple into matchsticks and place in a large bowl. Add 1 cup thinly sliced cabbage, 1 tablespoon brown sugar, 1 tablespoon cider vinegar, 3 tablespoons mayo, and 1 teaspoon dijon mustard. Season with salt and pepper and mix well.
These are three great condiments to serve on tacos, burgers, sandwiches, but I like to serve them on grilled bratwurst or grilled hot dogs. Add a little shredded sharp cheddar and a sprinkle of crumbled bacon to take it next level! It’s a great dish for that transition time between late summer and early fall, when you still want to grill, but want something a little more warm and cozy!