You get a pack of hot dogs, right, which you’ll be eating over the course of some days. Obviously, you’ll want to eat them with mustard, relish and onions. The problem with onions is that they’re a pain-in-the-ass to dice every time you want to prep a dog. If you do it ahead of time, you can refrigerate the extra, but it smells up the fridge.
It occurred to me that possibly you could either throw the diced onions into a jar with vinegar to keep them ready-to-use and hopefully still crunchy, or possibly even just mix them in with the pickled relish. Does anyone do this? Does it work?
I would see no problem with mixing them with the relish, if you do it in a separate container. Should cut down on the smell and voila, easy fixin’s when you’re ready.
I keep pickled onions in the refrigerator-- I just chopped a couple up and put them in a jar with leftover brine from some pickles. I’ve never actually finished the jar, but rather just chop up another onion or half-onion (when I’m making something else with the other half) every so often.
It didn’t work too well at first, since the vinegar absorbed most of the oniony flavor, but once the vinegar got saturated, the rest kept their taste. The texture is a bit more yielding than fresh, but still crunchy.