Pickled Red Onions made with a hoppy IPA and spicy Jalapenos. Perfect addition to tacos or BBQ.
Pickled Red Onions are not only tasty but beautiful! What’s not to love about these beautiful pink onions? While in Louisville a few months ago, we had dinner at a restaurant that served pickled onions with their BBQ. I enjoyed the flavor so much, I decided to make a batch a few weeks ago with my BBQ dinner. These are easy to make and you can store them in the refrigerator for weeks even though you’ll probably eat all of them before then.
The flavor combinations are endless. The first time I made it, I just used apple cider vinegar and an IPA. Since, I’ve tried it with peppercorns, jalapenos, and rice wine vinegar. My favorite so far, and the batch I’ve made the most, is using apple cider vinegar and jalapenos. I like the flavor of the apple cider and slight heat from the peppers.
I would avoid using white vinegar in this recipe. It’s a little too strong.
Beers to Use:
I used Sweetwater IPA in this recipe. I went with the IPA to pair with the spice of the peppers, but a pale ale, lager, or wheat beer would all work great.
- ½ Cup Vinegar
- ¼ Cup Beer
- ¼ teaspoon Sugar
- ½ teaspoon Salt
- 1 Large Onion- Sliced
- Place the sliced onions in a mason jar.
- In a small pot, bring the vinegar, beer, sugar, and salt to a boil to dissolve the sugar and salt. Once mixture starts to boil, removed from the heat and carefully pour the mixture over the onions.
- Allow flavors to combined for 1 hour before serving.
- Onions can be stored in a glass jar in the refrigerator for several weeks.
- Additional toppings like peppers and garlic can be added to the liquid or added to the jar with the sliced onions.