Grilled Pickled Red Onions

These beautiful Grilled Pickled Red Onions are the perfect accompaniment to any burger or sandwich.  I just love the color and texture they bring to the party!

Grilled Pickled Red Onions are easy to make, but I love to take the flavor up a notch (as well as keeping the vinegar smell out of the house) by cooking these on a grill.  You won’t grill them long enough to overcook them, but it will add just a little bit of char flavor that goes so well with these.

In addition to being great on burgers, I love to sprinkle them on many other dishes.  Queso dip, enchiladas, tacos or even over chicken breasts.  They’re very addictive!  If you like them spicy, just add a serrano or jalapeño into the mix, or increase the cayenne.


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Grilled Pickled Red Onions


  • 1 medium red onions
  • 1 tsp olive oil
  • 1.5 cups Apple Cider Vinegar
  • 2 cloves garlic (lightly crushed)
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper (or to taste)
  • 1/2 tsp cumin seeds (lightly crushed)
  • 1 tsp kosher salt
  • 1/4 cup Sugar


  1. Cut onions in half lengthwise, leaving root intact. Remove peel. Lightly coat with olive oil and place on hot grill. Also to cook for 2-3 minutes until grill marked. Remove from grill and allow to cool.
  2. In a medium saucepan over a hot zone on the grill (or use the stove top) add vinegar, garlic, black pepper, cayenne, sugar, salt and cumin. Bring to a boil and reduce to a simmer while whisking to ensure sugar is dissolved.
  3. Slice red onion into very thin slices (julienne.) Add onion slices to vinegar mix and allow to simmer for 10-15 minutes, or until onions are tender. Remove from heat.
  4. Using tongs, place onions in jars, then pour liquid over them. Store in fridge for up to 2 weeks.