Pickled Red Onions with Dill

Recipe PREP 10 min COOK 10 min, plus cooling time

Pickled Red Onions with Dill

PREP 10 min COOK 10 min, plus cooling time

Description

Pickled onions are always handy—they bring a tart-crunchy spark to green salads, tacos, sandwiches, soups and stews, and dips. Onions are full of vitamin C, an immunity-booster that also helps with the production of collagen, which helps keep your skin tissue in good shape. And if you’re looking for B vitamins and potassium, onions have you covered there as well.

NOTE

Play with herbs: Try oregano, rosemary, basil, or 1 tsp dried herbs or peppercorns.

Ingredients

1 pint MAKES

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

Directions

Step 1

Put the onion and jalapeno slices in a heatproof bowl and set aside.
Step 2

In 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 3

Add 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.

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About the author

Betty Hallock

Betty is a writer and editor: A journalist who formerly worked at the Wall Street Journal, Los Angeles Times, and Los Angeles magazine, she also has co-authored four cookbooks. Her favorite meal for as long as she can remember has been ochazuke — rice with tea and pickled plum.

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