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In a container, mix the cucumber and onions. Top with boiling water, apple cider vinegar, stevia, salt and pepper. All the cucumbers and onions should be covered in the brine. Let the mixture rest in the fridge for at least an hour. The flavours develop over time and will be optimal in 24h.
- Mix the Dijon mustard with truffle oil and set aside.
- Grill turkey franks at low heat on the BBQ for 7-10 minutes. Heat to a minimum of 165°F/74°C, as per package instructions.
- Place in hot dog buns. Top with pickled cucumbers and truffle mustard.