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BBQ Pickled Onions

These BBQ Pickled Onions have the most amazing sweet and tangy and smoky flavor. You are going to want to put them on all your grilled foods this summer: burgers, hot dogs, chicken, brats. You name it! Everything tastes great with these onions.

BBQ Pickled Onions


This is a recipe from the Biscuit Head: New Southern Biscuits, Breakfast, and Brunch cookbook. Along with 12 Bones Smokehouse: A Mountain BBQ Cookbook, it is my favorite southern cookbook published in the last year.

These onions take only a few minutes to prep and cook and then they are refrigerated where they will keep for several weeks. But trust me. They will not last that long. You  will want to put them on EVERYTHING.

BBQ Pickled Onions


For the best flavor you’ll want to use sweet onions, either Vidaila onions or another variety of sweet onion.

I love these BBQ Pickled Onions on so many different things. The other night I put then on top of a quesadilla and I literally went back to the fridge 3 times because I kept running out of onions before I had finished my quesadilla. I bet they would also be great on nachos.

BBQ Pickled Onions
Make a batch of these mouthwatering BBQ Pickled Onions and they’ll add a punch to all kinds of things this summer. They even taste great plain!

BBQ Pickled Onions

These BBQ Pickled Onions have the most amazing sweet and tangy and smoky flavor. 
PREP: 5 minutes
COOK: 10 minutes
TOTAL: 15 minutes


  • 1/2 cup apple cider vinegar
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon sriracha
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • couple drops liquid smoke, optional
  • 2 1/2 cups sliced sweet onions


  • Combine all ingredients except onions in a medium pot. Bring to a boil.
  • When mixture comes to a boil, add onions. Stir and boil for 1 minute. Reduce heat and simmer for 8 to 10 minutes. You want to cook the onions down some, but you don't want them to get totally soft. They should still have a little crunch.
  • Refrigerate until ready to serve. Will last several weeks in the refrigerator.
Author: Christin Mahrlig
Course: Condiment
Cuisine: Southern

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Recipe adapted from Biscuit Head: New Southern Biscuits, Breakfast, and Brunch

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Disclosure: This post may contain affiliate links.

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