Quick Pickled Onions for BBQ
The crisp texture of pickled onions contrasts nicely with the softness of grilled meat, making each bite more interesting and enjoyable. Pickled onions have a tangy, acidic taste that helps cleanse the palate and balance the richness of the meat. When you go to a Korean BBQ restaurant, you’ll often get a small individual bowl with thinly sliced fresh onions in a savory sauce, sometimes with a little wasabi added.
This quick pickled onion recipe is exactly my kind of onion bowl
Quick Pickled Onions for BBQ
The crisp texture of pickled onions contrasts nicely with the softness of grilled meat, making each bite more interesting and enjoyable.
Ingredients
Method
- Cut the onions in half, then slice them very thinly. If you have a vegetable slicer or mandoline, it can make this step even easier.
- Place the sliced onions in a bowl. Add sugar, vinegar, soy sauce, salt, and black pepper. Mix well until the onions are evenly coated and start to soften.
- Transfer to a serving bowl. Enjoy as a refreshing side dish—especially perfect with grilled or BBQ meat.
Notes
-
Best served fresh:
You can enjoy it right after mixing, but letting it sit for 10–15 minutes helps the onions absorb more flavor. -
Slice thinly:
The thinner the onion slices, the faster they’ll soften and soak up the sauce. A mandoline slicer works great! -
Type of vinegar:
Apple cider vinegar adds a mild sweetness, while white vinegar gives a sharper tang. Use what you prefer! -
Adjust sweetness or acidity:
If you like it more sour, reduce the sugar or add a little extra vinegar. Prefer it sweeter? Add ½ tsp more sugar. -
Spicy kick:
Add a bit of wasabi, fresh chili, or even a dash of gochugaru (Korean chili flakes) for a spicy version. -
Storage:
This is meant to be a quick pickle, but it can be stored in the fridge for up to 2 days. The onions will soften more over time.
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