Side Dishes
Famous Dave's pickled red onions bring that signature tangy crunch to burgers, tacos, and sandwiches—exactly as you'd expect from the BBQ legend. The secret lies in a precise balance of vinegar, sugar, and spices that creates vibrant red onions with just the right bite.
I've recreated this recipe after perfecting it over countless batches, ensuring the onions stay crisp and flavorful for weeks.
This recipe delivers restaurant-quality results with simple ingredients: white vinegar, granulated sugar, kosher salt, and whole spices like garlic and mustard seeds. The sterilization process guarantees safety, while the proper packing ratio ensures ideal flavor development.
Whether you're a home cook or a BBQ enthusiast, these pickled onions will elevate any dish with their bright, vinegar-kissed crunch.
The curing time transforms raw onions into tender yet crisp slices with deep, tangy flavor—perfect for topping burgers, tacos, or salads. Store them in the refrigerator for up to two months, and you'll always have that Famous Dave's touch ready to enhance your meals.
The versatility of this recipe makes it a must-have for any kitchen.
For those who prefer variations, try adding a pinch of red pepper flakes for heat or a splash of apple cider vinegar for a sweeter profile. The key is precision in measurements and patience during the curing process. Once you've mastered this recipe, you'll never buy store-bought pickled onions again.
Ingredients for famous dave's pickled red onion
Four simple ingredients transform raw onions into Famous Dave's signature tangy crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Red Onions 🧅 | 2 lbs | Thinly sliced, 1/4-inch thick |
| White Vinegar 💧 | 2 cups | Distilled or white vinegar |
| Granulated Sugar 🍚 | 1 ½ cups | White or raw sugar |
| Kosher Salt 🧂 | 1 ½ tbsp | Non-iodized preferred |
| Garlic Cloves 🧄 | 4 whole | Crushed or smashed |
| Mustard Seeds 🌶️ | 1 tsp | Yellow or brown |
| Water 💧 | 1 cup | Filtered or bottled |
| Red Pepper Flakes 🔥 | ½ tsp | Optional for heat |
The onions are the star—pick firm, vibrant red onions with no soft spots. Trader Joe's and Walmart usually carry them year-round, but hit a Latin market if you can. Slice them 1/4-inch thick for perfect texture—thinner slices get mushy, thicker ones stay too crunchy. For sterilization, I use mason jars (quart size) and boil them for 10 minutes, but any clean, airtight container works. The white vinegar should be pure—no flavored or diluted versions. Heinz or Annie's are reliable brands.
No white vinegar? Apple cider vinegar works but adds sweetness—balance with extra sugar. Skip the mustard seeds? Celery seeds at half the amount mimic that earthy depth. Want more heat? Add cayenne or crushed red pepper to taste. The sugar can be swapped for honey (1:1 ratio) for a subtle floral note, but it won't keep as long. For a sweeter profile, reduce sugar to 1 cup and add 1 tbsp apple cider vinegar to the brine mix.
These stay crisp for up to 2 months in the fridge—just keep them submerged in the brine. I double the batch and store extras in freezer bags (they last 6 months frozen). To use frozen onions, thaw in the fridge overnight and drain before serving. The brine gets stronger over time, so top off with fresh vinegar if it evaporates. Perfect for burgers, tacos, or even sandwiches—just pat dry before using to avoid soggy toppings.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—just onions, vinegar, sugar, salt, and garlic. No fancy tools, no stress, and honestly? It’s the kind of recipe where you can sip wine while you wait.
- Crisp-Tender Bite: That first crunch when you bite into one, then the sweet-tangy punch—it’s like a flavor explosion in your mouth. The sugar balances the vinegar perfectly, and the garlic? Oh, it lingers just enough to make everything better.
- Party in a Jar: Between us, these pickled onions are my go-to for tacos, burgers, or even just straight from the jar with a cold beer. They last weeks, so I always have them on hand for last-minute guests or lazy weeknights.
- Budget Stretch: A single jar costs pennies but adds restaurant-quality flavor to any meal. I make big batches—it’s cheaper than buying pre-pickled onions, and I control the salt and sugar to my taste. Win-win.
Step-by-step instructions for Famous Dave's pickled red onions
Here's how to make that signature tangy, crunchy topping that takes burgers and tacos to the next level.
Prep the Onions and Aromatics
Start by peeling the 2 lbs red onions and slicing them into ¼-inch thick rings. I like to use a sharp chef's knife and cut them as evenly as possible—this ensures they pickle at the same rate. Place the sliced onions in a large bowl while you prepare the brine.
In a small bowl, crush the 4 whole garlic cloves with the flat side of your knife or the bottom of a heavy pan. Add the 1 tsp mustard seeds and the 0.5 tsp red pepper flakes (if using) and let them sit together for a moment. This combination creates a fragrant, slightly spicy base that infuses the onions perfectly. The garlic will soften in the brine, releasing its flavor without becoming mushy.
Combine Brine Ingredients
In a medium saucepan, combine the 2 cups white vinegar, 1.5 cups granulated sugar, and 1.5 tbsp kosher salt. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt completely dissolve. This step is crucial—the sugar needs to fully dissolve to create a proper brine balance.
Once boiling, remove the pan from heat and let it cool for 5 minutes. Then add the crushed garlic, mustard seeds, and red pepper flakes to the warm vinegar mixture. Stir gently to combine—you want these aromatics to infuse without breaking apart. The mixture should be warm but not hot when you add the onions next.
Pack and Seal the Onions
Transfer the sliced onions to a clean 1-quart mason jar or airtight container. Pour the warm vinegar mixture over the onions, making sure they're completely submerged. If needed, use a small plate or weight to keep them under the liquid. The onions should be packed tightly to prevent floating.
Let the jar cool to room temperature, then seal it tightly. I like to place a small piece of parchment paper over the onions before sealing to keep them submerged. This step is where the magic happens—the onions will begin absorbing the flavorful vinegar immediately, but they need time to develop that perfect tangy crunch.
Refrigerate for Maximum Flavor
Place the sealed jar in the refrigerator and let the onions pickle for at least 24 hours before using. I've found that 48 hours gives the best balance of flavor and texture—tangy, slightly sweet, and with that perfect crunch. The onions will soften slightly but should still hold their shape when drained.
For best results, shake the jar gently every 12 hours to redistribute the flavors. The longer they pickle, the more intense the flavor becomes, but they'll stay good in the fridge for up to 3 months. When ready to use, drain the onions and pat them dry with a paper towel to remove excess liquid before adding to burgers, tacos, or sandwiches.
Pro Tips For Making Famous Dave'S Pickled Red Onion
- Thin the Slices: DESCRIPTION: Use a sharp knife and slice the onions as evenly as possible—about ⅛-inch thick. Thicker slices stay crunchy longer, but thin ones soften faster and absorb the brine better. I used to rush this, and the onions would either turn mushy or stay stubbornly raw.
- Boil the Vinegar: DESCRIPTION: Bring the vinegar, sugar, and salt to a full rolling boil before adding the onions. This dissolves the sugar completely and ensures the garlic cloves infuse properly. I learned this the hard way—skipping the boil left grainy sugar and half-cooked garlic.
- Pack Tight, Then Wait: DESCRIPTION: Stuff the onions and garlic into the jar as tightly as you can, then let it sit for 10 minutes before sealing. This gives the brine time to penetrate the layers. I know, it feels like waiting forever, but it makes a real difference in flavor distribution.
- Use Distilled Vinegar: DESCRIPTION: If you can, swap white vinegar for distilled white vinegar—it’s sharper and less likely to leave a harsh aftertaste. Regular vinegar works, but distilled gives a cleaner, brighter tang. I was skeptical until I tried it, and now I won’t go back.
Serving suggestions for leftovers
Burger Topping Perfection
These pickled red onions are a game-changer for classic burgers—add them to your patty right after grilling while the bun is still warm. I like to layer 3-4 slices per burger, pairing them with American cheese and crisp lettuce.
For a Famous Dave's-style experience, top with a smear of mayonnaise and a sprinkle of dill pickle chips for extra tang. The onions' bright acidity cuts through the richness of the beef, balancing every bite. 🍔
Taco Elevation
Use these onions as a topping for tacos—whether you're serving them with shredded beef, grilled chicken, or carnitas. I add 2-3 slices per taco alongside avocado crema, crumbled cotija cheese, and fresh cilantro.
For a smoky twist, grill the tortillas first and brush them lightly with chipotle mayo before adding the onions. The contrast of cool, tangy onions with warm, spicy fillings is unbeatable.
Sandwich and Wrap Magic
Pickled red onions transform simple sandwiches into restaurant-worthy meals. Add 4-5 slices to your next Reuben sandwich, pairing them with corned beef, sauerkraut, and Russian dressing. For a BBQ chicken wrap, layer them with shredded chicken, coleslaw, and a drizzle of honey mustard.
The onions' acidity brightens up the flavors and keeps each bite interesting. 🥪
Salad and Slaw Boost
Toss these onions into salads or slaws for an instant flavor upgrade. I like adding 2-3 slices to a classic coleslaw> or a fresh arugula salad> with apple slices and walnuts.
For a BBQ-inspired slaw, mix them with shredded cabbage, a creamy ranch dressing, and crispy bacon bits. The onions' tangy crunch adds a delightful contrast to creamy or sweet salad components.
Garnish for Grilled Meats
Use these pickled onions as a garnish for grilled chicken, pork chops, or even fish. I like to serve them alongside grilled salmon> with lemon-dill sauce or herb-roasted chicken>. The onions add a refreshing pop of flavor that complements the smoky, charred notes of grilled proteins.
For extra flair, sprinkle with fresh parsley> or a pinch of smoked paprika> before serving.
Dip and Spread Base
For a creative twist, blend the leftover brine with Greek yogurt> or sour cream> to create a tangy dip. Strain out the onions and mix in 1 tbsp of the reserved brine> with ½ cup yogurt> and a pinch of salt.
This dip pairs perfectly with veggie sticks>, chips>, or even as a spread for open-faced sandwiches>. The bright, vinegary flavor makes it a crowd-pleaser for any snack time. 💫
Nutrition facts
Frequently asked questions
Can I use yellow or white onions instead of red?
Red onions are ideal for their vibrant color and mild sweetness, but you can substitute yellow or white onions. Just know the flavor will be milder and less visually striking. If using yellow, add an extra ½ tsp of mustard seeds to boost depth. White onions will pickle faster—reduce curing time to 18-24 hours to avoid mushiness.
How do I prevent my pickled onions from turning mushy?
Mushiness happens when onions absorb too much liquid or aren't sliced evenly. Use ¼-inch thick slices (no thinner), pack them tightly in jars, and ensure they're fully submerged. Sterilize jars properly, and store in the fridge. For extra crunch, add 1 tbsp lemon juice to the brine—it helps preserve texture.
Can I make this recipe without vinegar?
Vinegar is essential for authentic flavor and preservation, but you can experiment with apple cider vinegar for a sweeter profile or rice vinegar for a milder taste. For a non-vinegar version, try lactic acid fermentation (like sauerkraut) with 2% salt brine, but flavor will differ significantly—expect a more tangy, less sweet result.
How long can I store these pickled onions?
In the fridge, they’ll stay fresh for 2-3 months if fully submerged in brine. For longer storage, freeze them in airtight containers with extra brine—they’ll last 6 months. Thaw overnight in the fridge before using. The brine itself can be reused for dips or marinades up to 6 months if refrigerated.
What’s the best way to use up extra brine?
Don’t waste that flavorful liquid! Strain out solids and use it as a marinade for meats, a dressing base, or a cocktail mixer. For a quick dip, mix ½ cup brine with ½ cup Greek yogurt and a pinch of salt. You can also reduce it on the stove to make a tangy glaze for roasted veggies or grilled proteins.