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Pickled Purple Onions & Caribbean Jerk Tacos

Pickled Purple Onions & Caribbean Jerk Tacos

recipe by BlackstoneBetty


Pickled Onions:
  • 3-4 red onions, sliced
  • 1 c water
  • 1 c white vinegar
  • 1 c apple cider vinegar
  • 1 tsp pink Himalayan salt
  • 1 tsp sugar
  • peppercorn
  • dill 
  • 1- liter glass jar
  • 2 chicken breasts, diced
  • 2 tbsp oil
  • 1 tbs Blackstone All Purpose seasoning
  • Blackstone Caribbean Jerk Sear & Serve
  • tortilla shells
  • guacamole
  • salsa, mango preferred
  • cotija cheese
  • cilantro


  1. Pickle onions by bringing water and vinegars to a low boil. 
  2. Meanwhile, slice onions and begin to layer onions, a couple sprigs of dill and peppercorn in a 1-liter glass jar. pack jar tight with ingredients. (See video)
  3. Add sugar and salt to the jar (this can be added halfway through or on the top). Once liquid is boiling slowly add liquid to the jar until you reach the top. close lid immediately, shake jar to dissolve salt and sugar then allow to cool until room temperature. once cooled store in the refrigerator. refrigerate at least 1-2 hours before eating.
  4. Coat diced chicken breast in oil and seasoning. Cook on medium heat until cooked through. Add Blackstone Caribbean Jerk seasoning during last few minutes tossing to coat.
  5. While chicken is cooking heat to slightly char tortilla shells on the griddle surface. 
  6. Assemble tacos with chicken in your Blackstone Taco Rack and top with guacamole, mango salsa, cotija, cilantro and pickled purple onions & enjoy!
Note: Pickled purple onions can last up to two months in the refrigerator! enjoy on eggs, burgers, sandwiches, quesadillas, pizza and more!


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