The DrumBo Smoker BBQ team wins at a BBQ Competition
Pickled Onions
If you are in to that sort of thing
1 large white onion cut into 1/8” thick rings
3/4 cup white vinegar
1/2 cup sugar
1/4 cup sherry vinegar
1/4 cup water
1 tablespoon kosher salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon celery seed
1/4 teaspoon dried thyme
Put onion rings in bowl
Put all other ingredients is a pot or med/high heat.
Bring to a boil until the sugar and salt is dissolved about 5 mins.
Remove brine from heat and cool to room temp.
Pour cooled brine over the onions and let stand for 1 hour, toss them after about 30 mins. You can serve right after and they hold in the fridge for about 2 to 3 weeks.
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