Easy Pickled Red Onions Recipe
Easy Pickled Red Onions Recipe is a easy American recipe that serves 6. 20 calories per serving. Recipe by Smokin' Joe's Pit BBQ on YouTube.
Prep: 12 min | Cook: 2 min | Total: 19 min
Cost: $19.25 total, $3.21 per serving
Ingredients
- 2 medium Red Onion (sliced thinly)
- 1.5 cup White Vinegar (regular distilled white vinegar)
- 0.5 cup Hot Water (just boiled)
- 2 tablespoon Kosher Salt (fine grain)
- 2 tablespoon Granulated Sugar (regular white sugar)
- 1 large Jalapeño Pepper (sliced into rings for one jar)
- 1 tablespoon Crushed Red Pepper Flakes (for one jar)
- 1 tablespoon Whole Black Peppercorns (for one jar)
- 3 Mason Jar (16 oz) (with lid, sterilized)
Instructions
Slice the onions
Trim the root and stem off each red onion, halve them, then slice cross‑wise into thin, uniform rings (about 1‑2 mm thick).
Time: PT5M
Blanch the onions in hot water
Place the sliced onions in a colander set over a pan. Bring ½ cup of water to a boil, then pour the hot water over the onions and let sit for 1½ minutes, stirring once.
Time: PT2M
Temperature: 180°F
Prepare the brine
In a bowl combine the hot water (from step 2), 1½ cups white vinegar, 2 Tbsp kosher salt, and 2 Tbsp sugar. Stir until salt and sugar dissolve completely.
Time: PT2M
Distribute onions into jars
Divide the blanched onions evenly among the three sterilized mason jars, packing them loosely but fully.
Time: PT3M
Add flavor variations
To Jar 1 add sliced jalapeño rings; to Jar 2 add 1 Tbsp crushed red pepper flakes; to Jar 3 add 1 Tbsp whole black peppercorns.
Time: PT2M
Pour brine and seal
Pour the prepared brine over the onions in each jar, ensuring the onions are fully submerged. Seal each jar tightly and give a good shake to mix.
Time: PT1M
Refrigerate to develop flavor
Place the sealed jars in the refrigerator and let sit overnight (at least 8 hours) before using.
Time: PT0M
Temperature: 4°C
Nutrition Facts
- Calories
- 20
- Protein
- 0.5 g
- Carbohydrates
- 5 g
- Fat
- 0 g
- Fiber
- 1 g
Dietary info: Vegan, Vegetarian, Gluten-Free, Dairy-Free
Ingredient Substitutions
- Instead of White Vinegar: Apple Cider Vinegar
- Instead of Kosher Salt: Sea Salt
- Instead of Granulated Sugar: Honey
- Instead of Jalapeño Pepper: Serrano Pepper
- Instead of Crushed Red Pepper Flakes: Chili Flakes
- Instead of Whole Black Peppercorns: Mustard Seeds
Equipment Needed
- Chef's Knife
- Cutting Board
- Colander
- Saucepan or Small Pot
- Measuring Cups
- Measuring Spoons
- Wooden Spoon or Spatula
- Mason Jars with Lids
- Pot Holders
- Tongs (optional)
Critical Steps — Do Not Skip
- Slice the onions uniformly
- Blanch the onions for exactly 1½ minutes
- Ensure brine completely covers the onions in each jar
- Seal jars tightly before refrigerating
Chef Tips from the Video
- For extra crunch, add a small pinch of calcium chloride (Pickle Crisp) to the brine
- Use a kitchen scale for precise salt and sugar ratios if making large batches
- After shaking, let the jars sit at room temperature for 15 minutes before refrigerating to speed up flavor infusion
Troubleshooting
Onions are still too sharp
Increase the blanching time by another 30 seconds or add a pinch more salt to the brine.
Brine is not covering the onions
Add a little more vinegar or hot water until the onions are fully submerged.
Jars are not sealing properly
Check that lids are clean and screw on tightly; if needed, replace the gasket.
Storage
Refrigerator: Up to 2 weeks
Freezer: Not recommended
Room temperature: Do not store at room temperature
Make-Ahead Tips
- The pickles improve in flavor after 24 hours; they can be made up to a week in advance
- Prepare the brine in a larger batch and store it refrigerated for future pickles
Frequently Asked Questions
What is the cultural significance and history of pickled red onions in American BBQ cuisine?
Pickled red onions have become a staple in Southern and Texas BBQ culture, adding a bright, tangy crunch that balances smoky meats. Historically, quick pickles were a way to preserve fresh produce before refrigeration, and today they’re celebrated as a fresh condiment for tacos, brisket, and more.
What are the traditional regional variations of pickled red onions in Texas BBQ?
In Texas, you’ll find versions that add jalapeños for heat, crushed red pepper for a smoky kick, or whole peppercorns for a subtle spice. Some pitmasters also include a splash of lime juice or a hint of honey for sweetness.
How are pickled red onions traditionally served alongside barbecue in Texas?
They’re typically served in small ramekins or directly from the jar as a topping for brisket, ribs, pulled pork, and tacos. The acidity cuts through the richness of the meat, refreshing the palate between bites.
What occasions or celebrations feature pickled red onions in Southern cuisine?
Pickled red onions appear at backyard barbecues, state fairs, and holiday gatherings like Fourth of July cookouts, where they complement grilled meats and festive tacos.
What other Southern dishes pair well with these pickled red onions?
They pair beautifully with smoked sausage, chicken fried steak, collard greens, and even deviled eggs, adding a pop of color and acidity to each dish.
What makes Joe’s three‑way pickled red onions special in the BBQ world?
Joe’s method uses a quick hot‑water blanch to soften the onion’s bite while keeping crispness, and he offers three distinct flavor profiles in one batch, giving cooks versatile toppings without extra effort.
How has the quick‑pickle technique for red onions evolved in modern BBQ kitchens?
Modern pitmasters have streamlined the process with precise vinegar‑to‑water ratios and short refrigeration times, moving from days‑long fermentation to overnight pickles that retain crunch and bright flavor.
What are common misconceptions about pickled red onions in BBQ cooking?
Many think pickles must sit for weeks; however, Joe’s recipe shows they’re ready in under 24 hours. Another myth is that they’re only for sandwiches—actually, they enhance any smoky dish.
What are the most common mistakes to avoid when making pickled red onions?
Over‑blanching the onions makes them mushy, not using enough vinegar leads to a bland brine, and failing to seal jars tightly can cause spoilage. Follow the exact times and ratios for best results.
Why does this recipe use hot water blanching instead of raw onions?
Blanching removes some of the harsh, raw onion bite while preserving crispness, resulting in a milder, more balanced pickle that absorbs the brine quickly.
Can I make these pickled red onions ahead of time and how should I store them?
Yes, prepare them up to a week in advance. Keep the sealed jars refrigerated; they’ll stay fresh for about two weeks. Do not store at room temperature.
What does the YouTube channel Smokin' Joe's Pit BBQ specialize in?
The YouTube channel Smokin' Joe's Pit BBQ specializes in Texas‑style barbecue techniques, side‑dish recipes, and pit‑master tips for home smokers and grill enthusiasts.
How does the YouTube channel Smokin' Joe's Pit BBQ's approach to Southern BBQ differ from other BBQ channels?
Smokin' Joe focuses on practical, low‑tech methods using everyday kitchen tools, emphasizes quick‑pickles and side dishes that complement smoked meats, and often incorporates regional Texas flavor twists that set his content apart.
Last updated: September 6, 2026
