Pickled Red Onions with Dill

Recipe PREP 10 min COOK 10 min (plus cooling time)
Pickled Red Onions with Dill

Pickled Red Onions with Dill

PREP 10 min COOK 10 min (plus cooling time)

Description & Benefits

Pickled onions are always handy — they put their tart-crunchy spark in green salads, tacos, sandwiches, soups and stews, and dips.

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

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

  1. Step 1
    Put the onion and jalapeno slices in a heatproof bowl and set aside.
  2. 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.
  3. 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

Photo by Jeni Afuso

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