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Pickled Red Onions

Thanks to Pigs Eatin’ Ribs, a small corner of Northern Michigan’s food scene has edged its way toward the savory succulence of southern-style barbecue. Try their ridiculously delicious recipes:


  • 4 red onions, thinly sliced
  • 1 cup white wine vinegar
  • 2 cups apple cider vinegar
  • ¼ cup honey
  • 1 cup granulated sugar
  • 1 tablespoon salt
  • 1 teaspoon freshly ground
  • black pepper
  • 1 sprig fresh thyme
  • 1 bay leaf


Combine all ingredients in a medium saucepot, bring the mixture to a boil and reduce to simmer. Simmer on low heat until onions are soft and translucent, approximately 1 hour. Remove onions from stove, transfer to a glass container and allow them to cool in the refrigerator.