Looking for a Pickle Red Onion Recipe (BBQ Restaurant Style)

[Kai Yaker]

I was out on a long motorcycle ride yesterday and stopped at a remote burger joint who provided pickled red onions, jalapenos, and cucumbers as an appetizer. I love that stuff! I have pickled eggs in the past but never had much luck with the onions and other stuff that I have tried. A lot of BBQ locations will serve the pink pickled onions. I am looking for that type of recipe so I can hopefully duplicate it for onions, japs and cucumbers.

Thank you in advance for any recommendations that you provide!

Yaker

 

[morningwoodbbq]

Just follow the one on Amazing Ribs. Comes out perfect every time. You likely already have all the stuff.

https://amazingribs.com/tested-recipes/snacks-and-munchies-recipes/quick-pickled-red-onions-recipe/

 

[mcyork28]

I love the pickled onion recipe from Not Another Cooking Show. Have made probably 10 or 12 batches. I use coriander seeds and omit the cumin seeds.

https://www.notanothercookingshow.tv/post/how-to-make-pickled-red-onions

 

[bschoen]

The Mexicans have a very simple method, fresh lime and optional to taste salt. Ready in 30 minutes, just cover fresh onion slices in fresh lime juice, a touch of salt or not. Also great with fresh radish slices.

 

[PnkPanther]

there are many variations, so it depends on flavors you like

some mix in aromatics like this
https://jesspryles.com/recipe/pickled-red-onions/






I usually use sugar, salt, vinegar, water but have tried others. Can mix in others I've liked, but found I prefer it simple


I also love icebox pickles (you mentioned cucumbers) and use more or less this recipe

https://www.allrecipes.com/recipe/222033/buryls-ice-box-pickles/

 

[scp]

I prefer the vinegar method to the lime juice method(mexican).

I have done both...usually V for bbq and LJ for barbacoa.

 

[harknii]

[FONT=Arial, sans-serif]Pickled Red Onions[/FONT]


[FONT=Arial, sans-serif]J. Kenji López-Alt[/FONT]

[FONT=Arial, sans-serif]1[/FONT] [FONT=Arial, sans-serif]whole jalapeño [/FONT][FONT=Arial, sans-serif]cut into ¼-inch rings[/FONT]
[FONT=Arial, sans-serif]2[/FONT] [FONT=Arial, sans-serif]large[/FONT] [FONT=Arial, sans-serif]red onions finely sliced (about 1 quart)[/FONT]
[FONT=Arial, sans-serif]1[/FONT] [FONT=Arial, sans-serif]cup[/FONT] [FONT=Arial, sans-serif]distilled vinegar[/FONT]
[FONT=Arial, sans-serif]2 teaspoons [/FONT][FONT=Arial, sans-serif]kosher salt[/FONT]
[FONT=Arial, sans-serif]1[/FONT] [FONT=Arial, sans-serif]cup[/FONT] [FONT=Arial, sans-serif]water[/FONT]
[FONT=Arial, sans-serif]1[/FONT] [FONT=Arial, sans-serif]cup[/FONT] [FONT=Arial, sans-serif]sugar[/FONT]

P[FONT=Arial, sans-serif]lace jalapeño and onions in a medium mixing bowl. Heat vinegar, water, sugar, and salt in a small skillet over high heat, whisking until sugar is dissolved. Bring to a boil, then pour over onions. Press onions down with a spoon until submerged. Place a double layer of paper towels on top of onions and press down until completely saturated in liquid to keep onions submerged. Allow to sit until onions are softened and liquid has cooled, about 25 minutes. Onions will keep indefinitely in a sealed container in the refrigerator.[/FONT]

[FONT=Arial, sans-serif]1 QUART[/FONT]
[FONT=Arial, sans-serif]
[/FONT]
[FONT=Arial, sans-serif]These come out so good, and the color...
[/FONT]

 

[SMOKE FREAK]

You should consider fermenting...I like it much better, Takes a bit longer but worth it to me.

https://www.fermentedfoodlab.com/pickled-onions/

 

[thirdeye]

The simpler, the better. And because they are so good, small batches are better.

 

[IamMadMan]

The simpler, the better. And because they are so good, small batches are better.

Is that garlic, jalapeno, and peppercorns in there. I looked on your site for the recipe, but couldn't find it.

 

[TravelingJ]

The simpler, the better. And because they are so good, small batches are better.

Is that garlic, jalapeno, and peppercorns in there. I looked on your site for the recipe, but couldn't find it.

I was hoping you two would chime in for this one!

 

[thirdeye]

Is that garlic, jalapeno, and peppercorns in there. I looked on your site for the recipe, but couldn't find it.

Yes! correct on all three.

I was hoping you two would chime in for this one!

Not sure if they are restaurant style, but they are very easy, have the 'crunch' and delicious. These are not shelf stable, so must be stored in the fridge. Shelf life is 3 months or so but they won't last that long.

Pickled Red Onions – Refrigerator Style - Base recipe for 1 pint
1 red onion
1-1/2 cups white vinegar (or 1 cup white vinegar + 1/2 cup cider vinegar)
2 tablespoons white sugar
1 tablespoon salt (2 teaspoons if you want a low salt version)

Optional Aromatics
1 teaspoon black peppercorns
2-3 cloves of garlic sliced
4 or more jalapeno slices
1 teaspoon cumin seeds
1 teaspoon of hot red peppers

1. Peel and slice red onion into thin slices. Place into a pint sized mason jar, or other glass, plastic, or ceramic container with a sealable lid.
2. In a small saucepan stir together vinegar, sugar, and salt. Add in 1 or more additional optional flavorings. Bring to a boil, then remove from heat, allow to cool slightly.
3. Slowly pour mixture over onions in jar until full. Place the lid on and let cool to room temperature.
4. Place the lid on to seal and refrigerate.

Serving suggestion for 300 brats:

 

[Kai Yaker]

Yes sir! Thank you all. Just got back from fishing and in need of these for the weekend. I am going to give it a go today!

Thank you all again for what you do...help others to make better grub.

Yaker

 

[slackdogbbq]

I much prefer to let the liquid cool before using. Doing this results in a much crisper texture.

 

[halfcocked]

Yes! correct on all three.



Not sure if they are restaurant style, but they are very easy, have the 'crunch' and delicious. These are not shelf stable, so must be stored in the fridge. Shelf life is 3 months or so but they won't last that long.

Pickled Red Onions – Refrigerator Style - Base recipe for 1 pint
1 red onion
1-1/2 cups white vinegar (or 1 cup white vinegar + 1/2 cup cider vinegar)
2 tablespoons white sugar
1 tablespoon salt (2 teaspoons if you want a low salt version)

Optional Aromatics
1 teaspoon black peppercorns
2-3 cloves of garlic sliced
4 or more jalapeno slices
1 teaspoon cumin seeds
1 teaspoon of hot red peppers

1. Peel and slice red onion into thin slices. Place into a pint sized mason jar, or other glass, plastic, or ceramic container with a sealable lid.
2. In a small saucepan stir together vinegar, sugar, and salt. Add in 1 or more additional optional flavorings. Bring to a boil, then remove from heat, allow to cool slightly.
3. Slowly pour mixture over onions in jar until full. Place the lid on and let cool to room temperature.
4. Place the lid on to seal and refrigerate.

Serving suggestion for 300 brats:

Great. So how long before they're done, i.e. do they need to age?

 

[pmad]

For quick small batches - 1 onion or less.
50/50 mix of Red Wine Vinegar / Grenadine

Here they are on tacos

 

[thirdeye]

Great. So how long before they're done, i.e. do they need to age?

I wait about a week.

 

[IamMadMan]

Thanks for sharing Wayne. Went shopping tonight, making some tomorrow morning.

Yes! correct on all three.

Not sure if they are restaurant style, but they are very easy, have the 'crunch' and delicious. These are not shelf stable, so must be stored in the fridge. Shelf life is 3 months or so but they won't last that long.

Pickled Red Onions – Refrigerator Style - Base recipe for 1 pint
1 red onion
1-1/2 cups white vinegar (or 1 cup white vinegar + 1/2 cup cider vinegar)
2 tablespoons white sugar
1 tablespoon salt (2 teaspoons if you want a low salt version)

Optional Aromatics
1 teaspoon black peppercorns
2-3 cloves of garlic sliced
4 or more jalapeno slices
1 teaspoon cumin seeds
1 teaspoon of hot red peppers

1. Peel and slice red onion into thin slices. Place into a pint sized mason jar, or other glass, plastic, or ceramic container with a sealable lid.
2. In a small saucepan stir together vinegar, sugar, and salt. Add in 1 or more additional optional flavorings. Bring to a boil, then remove from heat, allow to cool slightly.
3. Slowly pour mixture over onions in jar until full. Place the lid on and let cool to room temperature.
4. Place the lid on to seal and refrigerate.

 

[Papa Don]

My kid heard me taking about this post and sent me this, ...

https://vm.tiktok.com/ZMecFxGbW/

 

[Hamdrew]

I have been making hot malt vinegar for my spray bottle lately, and have since found I REALLY enjoy the resulting pickled chiles. I could see onions working even better with their funk.