Smoke Pickled Red Onions

Easy Smoky Pickled Red Onion Recipe

Pickled red onions are a kitchen staple—but when you use Smoke from Pickled Garden, they transform into something deeper, richer, and more versatile. These Smoke Pickled Red Onions deliver a bold, savory flavor with subtle campfire notes, balanced by apple cider vinegar and a crisp crunch.

This easy pickled red onion recipe is perfect for tacos, burgers, sandwiches, meatballs, and charcuterie boards—and it comes together in under 30 minutes.

Why You’ll Love These Smoke Pickled Red Onions

• Bold, savory smoke flavor (not overpowering)
• Crisp texture with balanced acidity
• Ready in as little as 30 minutes
• Elevates everyday meals and grazing boards
• Made with Pickled Garden Smoke Pickle Spice

Ingredients

• 1 large red onion, thinly sliced
• 1 tablespoon Pickled Garden – Smoke
• 1 cup apple cider vinegar
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon sugar (optional, for balance)

How to Make Smoke Pickled Red Onions

1. Slice the onion
   Thinly slice the red onion and pack it snugly into a clean, heat-safe glass jar.
2. Prepare the smoky brine
   In a small, non-reactive saucepan, combine water, apple cider vinegar, salt, sugar (if using), and Pickled Garden – Smoke.
3. Boil, then cool
   Bring the brine to a gentle boil, stirring until the salt and sugar dissolve.
   Remove from heat and allow the brine to cool for 10–15 minutes.
   (This step preserves the onion’s crunch while fully infusing the smoke flavor.)
4. Pickle the onions
   Pour the cooled brine over the onions, making sure they are completely submerged.
5. Rest and refrigerate
   Seal the jar and refrigerate.

• • Lightly pickled: 30–60 minutes

  • Fully infused: 12–24 hours

Storage & Shelf Life

• Ready in as little as 30 minutes
• Best flavor after 24 hours
• Store refrigerated for up to 3 weeks

Best Ways to Use Smoke Pickled Red Onions

These smoky pickled onions pair beautifully with rich, savory foods and add contrast to fresh dishes:

• Meatballs – Beef, lamb, or BBQ-style
• Burgers – Smash burgers, grilled burgers, or sliders
• Sandwiches & Paninis – Roast beef, turkey, or grilled vegetables
• Tacos – Carnitas, steak, chicken, or mushrooms
• Charcuterie Boards – Aged cheeses, cured meats, olives, and nuts

Dr. Pickles Tip: Don’t Waste the Brine

The leftover Smoke pickling brine is packed with flavor. Try using it:

• In vinaigrettes or salad dressings
• As a marinade for mushrooms or onions
• To add depth to sauces or Bloody Marys