This is a “quick-pickle” for BBQ Red onions that requires minimal ingredients.
They’re tangy, sweet, aromatic, and offer a great crunch.
Ingredients for BBQ Pickled Red Onions
- 1 Red Onion
- 1 tbsp Black Peppercorns
- 1 Cup Distilled White Vinegar
- 1 Cup Water
- 1.5 tbsp kosher salt
- 1.5 tbsp white sugar
Cut Onions to Desired Shape
I like mine in strips so that’s what I did.
Boil Pickling Liquid
Bring to a boil:
- 1 Cup distilled white vinegar
- 1 Cup water
- 1.5 tbsp kosher salt
- 1.5 tbsp white sugar
Add Peppercorns to Mason Jar then the Onions, then Pickling Liquid
Put 1tbsp peppercorns and as many red onions as you can fit into the mason jar.
Once your pickling liquid is at a boil, pour over the top of the onions and fill the jar.
Cover with a lid.
Allow to cool before storing in the refrigerator. The flavors are better the following day.
Quick BBQ Pickled Red Onions
Tangy, Sweet, Aromatic, and Crunchy
Prep Time10 minutes mins
Active Time5 minutes mins
Course: Condiments
Cuisine: American
Making Dill Pickle Brine Liquid
In a medium pot combine ingredients and ensure kosher salt is dissolved.
1 Cup Distilled White Vinegar, 1 Cup Water, 1.5 Tbsp Kosher salt, 1.5 Tbsp White Sugar
Bring this mixture to a boil.Once boiling, take off heat.
Slice Red Onion and Add Peppercorns to Mason Jar
Slice red onion – I prefer to slice with the grain (pictured above).
Add peppercorns to mason jar.
1 Tbsp Black Peppercorns
Add sliced red onion to mason jar. Adding as many as you can fit.
Pour or ladle hot brine liquid over the red onions. You want to fill all the way to the top.
Cover the mason jar with your lids and then allow to cool.
Once cooled, store in your refrigerator. The flavor will continue to improve over the next couple of days.
These pickled red onions are meant to be used in a couple weeks – hence the small batch.
