Pickled Onions

Pickled Onions

I know some of you may think to yourself; Pickled Onions, what does that have to do with barbeque? Well, in parts of the Midwest and in Southern states, pickled onions along with pickles, are staples with barbeque. Here is a simple, yet effective recipe for pickled onions. Some people make pickled onions with the red variety but I like to use sweet Vidalia onions. When pickled, they are sweet, sour, tangy, and great company for barbecue and other grilled foods.  Try them on a pulled pork sammie or on hot dogs. I first had Pickled onions on a trip down south a few years ago and I crave them from time to time with my barbeque.




1) Slice onions in thin 1/8 slices or as close as you can get to it.
2) Combine all ingredients in a non-reactive pot, except the onions and bring to a boil, simmer for about 3 to 5 minutes. Keep the liquid in the pot and allow it to cool it cool for about 30 minutes. Refrigerate.
3) Bring a pot of water to boil, then remove from stove and drop the onions in for about 10 seconds. This is called blanching. Quickly drain the pot into a colander and run cold water over the onions for about a minute to shock them and rapidly stop the cooking process.
4) Place the onions in a clean jar and cover them with the cool liquid. Refrigerate for 5 days before using, and keep refrigerated.
red pickled


About Pigskin Barbeque 80 Articles
Just a regular guy who loves to barbeque. Married father of two. I developed a love for grilling as a child watching my dad grill. My love for BBQ, using wood and the "low & slow" method came after I purchased my first horizontal smoker in my 20's.


  1. Made these and they were good, but i used yellow onion and think they will be even better with red. Had them on sandwiches and cant wait to try them on a burger.

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