About This Recipe
- 1 medium red onion, cut into thin slices
- 3/4 cup (180 ml) white wine vinegar
- 2 Tbsp (30 ml) olive oil
- 1/2 jalapeño chile, seeded and cut into thin slices
- 1½ tsp sugar
- 1/2 tsp salt
- Freshly ground black pepper
- 1 small sprig of dill
- 6 fresh mint leaves
Step 1Put the onion and jalapeno slices in a heatproof bowl and set aside.
Step 2In a small saucepan, heat the vinegar, olive oil, sugar, and salt over medium-high heat until it reaches a boil. Immediately remove from the heat and pour the mixture over the onions.
Step 3Add several grinds of black pepper. Let cool, then tear the dill and mint into the bowl and stir into the onion mixture. Use immediately or transfer to a clean pint-size jar with a lid and store in the refrigerator for up to 2 weeks.
Substitutions: Use any herb such as oregano, rosemary, basil, to taste, or 1 tsp dried herbs or peppercorns. Instead of granulated sugar, use coconut sugar or date sugar. If you use monkfruit sweetener, use a half teaspoon.
Try It With: Citrus Beet Salad. Also: sandwiches, salads, grilled or roasted vegetables, cheese plates.
Zero Waste: Use the herbed, spicy brine for vinaigrettes, sauces, or other pickles