Brown Sugar Pickled Onions


My aunt Ginny Lou made these one time because uncle Chuck had planted way too many 1015’s that year. She brought them over for the 4th of July and I ate the whole jar and nobody believed me about how good they were and then she never made them again. True Story.

Each $5.95

10 in stock

SKU: 30105000 Category:

We love pickles with smoked meat, and we’ll try pickling almost anything. Right now our favorites are:

  • Golden Beets
  • Fennel
  • Sweet Red Peppers

We also make straight-ahead dills and also sweet onions, pickled with brown sugar and apple cider vinegar. All of our pickles are water-processed, shelf-stable and will be good for years to come. Just refrigerate after opening!

Additional information


16 oz.


Our frozen product, when kept properly frozen, is good for 6 months after the freeze-by date. The best way to thaw it is to move it to the refrigerator a day or two before use. The rule of thumb is: the slower it thaws, the better quality it will have.

To Prepare

  • Get a bowl or other container that’s large enough to hold all the meat
    you’re making. Run your tap until the water is hot, and fill the container.
    Submerge the meat, still in the package, in the hot water for 5 minutes or
    so. This brings the center up to a good serving temperature.
  • Meanwhile, if you are using a grill get it as hot as you can. For a
    cast-iron pan, preheat it for at least 3 or 4 of minutes. Remember, this
    product is fully cooked. You don’t have to worry about doneness. You’re just
    searing the outside.
  • Remove the product from its bag and use paper towels to dry it thoroughly.
    If it’s not dry, it won’t sear.
  • If you’re grilling, brush the product with oil. No need for salt or other
    seasoning! If you are using a pan, add a good amount of oil to the pan;
    enough that the bottom of the product will be covered.
  • Sear the product to your desired color on both sides; a minute per side is
    usually long enough. Remove and, if desired, blot off excess oil. There’s
    also no need to rest this meat. Eat it while it’s hot!!


All of our reverse-sear items are shipped flash-frozen in dry ice. We ship once a week on Wednesdays. We ship 2nd day so that packages will arrive no later than Friday afternoon. Because of restrictions for shipping with dry ice, orders shipped by air may have to be broken up into multiple packages. If your order includes refrigerated items, they will be shipped with the meat. If you order unrefrigerated items, they will be shipped separately by ground. Orders received after noon on Tuesday will ship the following week. When your order has been placed, you will receive an email notification from us which will include your shipping date. When your order ships, you will receive an email with a tracking number you can use to check its status. Please allow 24 hours for the tracking information to become available. Shipping rates are a tiered flat rate based on order total:

Order Total (pre-tax)  Shipping

$0.00 – $124.99  $20.00

$125.00 – $250.00  $30.00

Over $250.00  FREE!!!

*NOTE: Because our product is perishable, we will not ship to P.O. Boxes or other drop boxes.

When you receive your shipment, please exercise caution when opening it. Dry ice can cause severe burns. If there is dry ice remaining in the box, carefully remove your items without handling the dry ice. If there is no dry ice left, please confirm that the goods inside the box are at 40F or lower. If they are not, please contact us at

We cannot accept returns on perishable goods, but in the event that your order arrives damaged or over temperature (40F), please contact us as soon as possible at with your order number, tracking number and a photo of the item’s condition. We must address these issues on a case-by-case basis, but we will do our best to make it right.


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