RECIPE: Quick n Easy Pickled Onions


These pickled onions are so  easy and crazy addictive, you’ll probably put these pickled onions on just about everything. They’re especially delicious with a barbecue plate or as a topping for tacos or roasted meats.

Be sure to visit Savory Spice Shop Franklin on Main Street in downtown Franklin to purchase the spices featured in the recipe. Follow them on Facebook for the latest offering and updates.


1 large red onion, cut in half and thinly sliced
1 3/4 cups (or more) red wine vinegar
1 Tbsp. fine Himalayan pink sea salt
Choose ONE of the following:*

1 Tbsp. Shrimp & Crab Boil
1 Tbsp. The Q Steak Rub
1 Tbsp. Pike’s Peak Butcher’s Rub
1 Tbsp. Pickling Spice

*This works with any of your favorite whole or cracked spice blends.


Toss all ingredients together. Let sit at room temperature for an hour or so; color of onions should deepen and start to turn bright pink. Transfer to a sealable container and top off with vinegar if necessary to cover onions. Refrigerate for at least 24 hours so the flavors can develop. Keep refrigerated and enjoy within a couple of weeks.

Serving Suggestions

Use as a topping for burgers, tacos, grilled meats, or pizza. Makes a tangy addition to salads or wraps.

Yields: 1 pint