Pickled Red Onions with Dill
Pickled Red Onions with Dill
About this Recipe
Pickled onions are always handy — they put their tart-crunchy spark in green salads, tacos, sandwiches, soups and stews, and dips.
The Benefits
Cutting open an onion may bring tears, but it’s a small price to pay for the nutritional gains. Onions are full of vitamin C, an immunity-booster that also helps with the production of collagen and keeping your skin tissue in good shape. And if you’re looking for B vitamins and potassium, onions have you covered there as well.
Ingredients
Makes 1 pint
- 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.
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
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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