Texas-Style Spicy Pickled Barbecue Red Onions
Last Updated on September 3, 2024 by Carne Diem
Rubs, Sauces and Accompaniments
Origin: North American, American South
There’s nothing quite like the crisp, sweet tang of a Texas-style pickled red onion. It’s a staple on any authentic barbecue spread, adding a bright counterpoint to the rich, smoky flavors of brisket, pulled pork, and ribs. These quick and easy overnight pickled red onions are perfect for your next BBQ.
Texas-Style Pickled Red Onions
A Brief History
Where did this iconic condiment come from? While the exact origins of pickled red onions in Texas barbecue are a bit hazy, we can trace their roots back to the state’s rich culinary heritage. Texas cuisine is a melting pot of influences, including Mexican, German, and Czech. It’s likely that pickling techniques, common in many cultures, were adapted to the local ingredients and tastes.
The addition of red onions to the pickling process is a stroke of genius. The onions’ natural sweetness balances the acidity of the vinegar, creating a flavor profile that is both refreshing and complex.
How to Make Texas-Style Pickled Red Onions
Making your own Texas-style pickled red onions is surprisingly easy and incredibly rewarding. The key to achieving that perfect balance of sweet and tangy is in the ratio of sugar and salt to vinegar. Here’s a basic recipe to get you started:
Ingredients needed for Pickled BBQ Red Onions
Red onion: For the pickled onion you will need 1 large red onion, thinly sliced.
Chile Peppers: You will want 1-2 jalapeno peppers and 1 habanero pepper, depending on how spicy you want the onions to be. Thinly slice the jalapeno and halve the habanero. For added heat you can dice the habanero.
Seasonings and Spices: Kosher salt, black Peppercorns, and celery seed add some extra flavor to the easy pickled red onions. Celery seed is also a natural source of nitrates, which can help preserve the onions longer.
Vinegar: We prefer to use a mixture of red wine vinegar and apple cider vinegar to balance out the acidity of the pickled onions. You can adjust the ratio to your liking, but we find that using about ½ cup of red wine vinegar helps to cut some of the sharpness of the apple cider vinegar.
Sugar: A little sugar helps add a touch of sweetness to the onions, that are also naturally sweet.
Instructions for pickling the onions at home
Combine vinegars, sugar, celery seed, black peppercorns, peppers, and salt in a saucepan. Bring to a simmer, stirring until sugar dissolves.
Let the mixture cool slightly, then remove the chile peppers and add to the onions.
Layer the sliced red onions and peppers in mason jars. Pour the pickling liquid over the onions, ensuring they are completely submerged. This recipe should be enough to make roughly 1.5 pints of pickled barbecue red onions.
Seal the jar and refrigerate, preferably overnight, before serving.
Tips and Tricks for the Perfect Pickled Onion
- For a spicier kick, increase the habanero or sliced jalapeño.
- Experiment with different types of vinegar, such as champagne vinegar or rice vinegar.
- Let the onions pickle for longer to develop a stronger flavor.
Serve the Texas style pickled red onions with BBQ classics like Texas brisket, Memphis style ribs, Carolina pulled pork, or any of your other barbecue favorites.
While pickled red onions are undoubtedly a barbecue must-have, their versatility extends far beyond the smoker. They add a delightful crunch and tang to tacos, burgers, salads, and sandwiches. They can even be used as a topping for pizza or as a garnish for soups and stews. We love them as part of our filling for our Smoked Brisket Hatch Chile Rellenos.
So, next time you’re firing up the grill or simply looking to add a burst of flavor to your meal, remember the humble pickled red onion. This Texas treasure is sure to elevate your culinary experience.
Frequently Asked Questions
When stored in the refrigerator, the pickled BBQ red onions should typically keep for about 2-3 weeks.
It’s always a good idea to check the onions for signs of spoilage, such as mold or a foul odor, before consuming them. Bubbles or increased pressure in the jar can also be a sign that the onions have gone bad.
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📖 Recipe
Pickled Spicy Barbecue Red Onions
Ready in less that 24 hours, these overnight BBQ style pickled red onions are the perfect accompaniment to your barbecue meats.
Ingredients
- 1 Red Onion
- ¾ Cup Apple Cider Vinegar
- ½ Cup Red Wine Vinegar
- 2 Tablespoons Sugar
- 1 Tablespoon Kosher Salt
- 1 teaspoon Black Peppercorns
- ¼ teaspoon Celery Seed
- 1 Jalapeno Sliced
- 1 Habanero Halved
Instructions
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Add all ingredients, except the onion, to a saucepan and bring to a simmer. Simmer for 5 minutes.
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Use a slotted spoon to remove the peppers and mix with the sliced onion. Layer the red onion and peppers in mason jars. (This is typically enough to make about 1.5 pints of pickled onions.)
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Add the pickling liquid to the jars, completely covering the onions. If needed, add a little extra vinegar to cover the onions.
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Seal and refrigerate, at least overnight, prior to using.
Nutrition
Serving: 0.5cupsCalories: 36kcalCarbohydrates: 7gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.02gSodium: 1167mgPotassium: 79mgFiber: 1gSugar: 5gVitamin A: 45IUVitamin C: 7mgCalcium: 13mgIron: 0.3mg
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