Pickled red onions are a staple served with Texas BBQ. Most trays of Texas BBQ are served with pickled red onions, pickles & sliced white bread. This recipe is a quick pickle. These pickled red onions go well on so many dishes in addition to BBQ such as as tacos, burgers, sandwiches & salads.
This same process can be used to pickle jalapeños. Just sub the red onions for sliced jalapeños.
- 2 large red onions, sliced thin
- 1 C, cider vinegar
- 1 C, water
- 1 C, sugar
- 2 t, kosher salt
- 1 jalapeño sliced (optional for spice)
These need to be made at least one day in advance of serving, but preferably three days. You can also scale this recipe up depending on how many you need.
Slice onions and the optional jalapeños thin. A mandolin makes this easy work!
Add the water, cider vinegar, sugar and salt to a medium pot and bring to a boil. Whisk until the sugar is dissolved.
Place the sliced red onions (mixed with jalapeño if you like) in mason jars or a food safe container.
Pour the hot liquid over the onions. Allow the onions to soften and cool. Then screw on the lid and store in the refrigerator.
Our favorite way to enjoy these is in tacos. Try our favorite Wagyu Beef Rib Taco recipe!
Pickled onions will last up to 3 weeks in an airtight mason jar in the refrigerator.