Nothing’s more Southern than pickles. Well, okay - maybe there's a few things more Southern. But everyone here in the South has got those recipes that Granny used to make at the end of the summer when she’d put up what was left from the garden. And while these ‘quick pickles’ aren’t quite what Granny made, we’re pretty sure you’ll find some good uses for them.
The trick to this quick pickle method is heating up your pickling liquid to a boil before adding in the onions. This speeds up the process to get the onions full of flavor in just hours instead of days. And speaking of flavor, the spices in our Jack’s Creek Bar-B-Que Sauce are all you need to make these spicy pickled onions perfect for topping burgers, hot dogs and more!
And if you're feelin' fancy, try it with other vegetables too - it's great for okra, sliced radishes and, of course, cucumbers.
2 small-medium yellow onions, sliced (about 3 cups)
1 cup Martin’s Bar-B-Que Joint Jack’s Creek Bar-B-Que Sauce
½ cup white vinegar
½ cup water
Add all liquids to a medium saucepan with a tight-fitting lid. Place over medium-high heat and bring to a boil. Remove from heat, add sliced onions, stir and cover. Let sit for 15 minutes before transferring to a glass jar and refrigerate overnight.
Once finished, the pickled onions will keep in the fridge for up to two months.