I’ve always avoided pickled onions, they come with every BBQ dish around here, but they’ve never been for me.  Then I had a life changing moment at… a sushi restaurant; They served these pickled onions that tasted incredible and I knew I had to start playing around with them.  This is a very simple and basic recipe that should tickle most people’s taste buds.

Pickled Pink Onions

BEWARE!  These get very spicy after pickling, I would recommend using a slice or two of jalapeno if you’re not a spice head like me, but you need to have some heat since there is already sour and sweet the heat makes them meld so well.

These take 5 days before the turn pink and in my opinion, edible.  Then they can sit in your fridge for up to a month before they become too soggy.

14oz – $9.95

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Pickled Pink Onions

  • Author: RelaxedBBQ.com
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: Side Dish
  • Method: No Bake
  • Cuisine: American


The onions are great for topping a pulled pork sandwich and bold enough for brisket as well.  Reduce the amount of jalapeno to a couple of slices if you do not like heat as using 1-2 jalapenos makes them very spicy.



  • 1/2 Cup Apple Cider Vinegar
  • 1 Red Onion
  • 1 Large Clove Garlic
  • 1.5 tbsp White Sugar
  • 12 Jalapenos


Using a mandolin, slice onion on the thinnest setting.  Slice jalapenos, thicker, about the width of half a pencil.

Stuff onions, jalapenos, and the clove of garlic into a small jar; you want it to be as packed as possible.

Combine vinegar and sugar, stir to dissolve sugar, and pour into container.

Leave in the refrigerator for 5 days.  Shake a flip jar once a day.  It will remain fresh for a month.