Pickled Red Onions

Pickled Red Onions with Beets
Pickled Red Onions with Beets

Pickled Red Onions

Pickled Red Onions are the perfect complement to bbq'd meats.
Servings 1


  • 1 cup White Vinegar 240g Adjust to suit your tastes
  • 1 cup Water 240g
  • 1 Splash Red Wine Vinegar
  • 2 tsp Salt 12g
  • 3 tbsp Sugar 38g
  • 1 Large Red Onion
  • 1 Shallot
  • 1 Pepper (Poblano, or your fav)
  • 1 small Beet
  • 2 Cloves Garlic Smashed
  • 4 Sprigs Thyme
  • 10 Black Peppercorns
  • 2 Leaves Bay Leaves
  • 1 Pinch Red Pepper Flakes


  • Starting with the onion, cut off the ends, cut in half, and then cut them root to stem.
  • Cut the shallots the same way I cut the onion. Cut the pepper.
  • I then add the vegies to the jar and add smashed garlic, red pepper flakes, peppercorns, bay leaves, and thyme.
    2 Cloves Garlic Smashed, 4 Sprigs Thyme, 10 Black Peppercorns, 2 Leaves Bay Leaves, 1 Pinch Red Pepper Flakes
  • Add all ingredients except the water to the jar.
  • Boil the water and pour it into the jar.
  • If you don't have enough liquid to submerge them all the way you can add a little more water.
    Shake the jar.
  • You can eat these right away, or let them sit at room temp for an hour, and then put them in the fridge. They’ll last about two weeks, but never last that long in my house.
  • Let me know in the comments what I should pickle next.


Backyahd Pitmaster

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