Quick BBQ Pickled Red Onions
Tangy, Sweet, Aromatic, and Crunchy
Ingredients
- 1 Whole Large Red Onion
- 1 Tbsp Black Peppercorns
Brine Liquid
- 1 Cup Distilled White Vinegar
- 1 Cup Water
- 1.5 Tbsp Kosher salt
- 1.5 Tbsp White Sugar
Instructions
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.
Notes
These pickled red onions are meant to be used in a couple weeks - hence the small batch.