Pickled Red Onions with Dill

Prep Time: 10 min Cook Time: 10 min (plus cooling time)
Pickled Red Onions with Dill

Pickled Red Onions with Dill

Prep Time: 10 min Cook Time: 10 min (plus cooling time)

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. 


1 pint Yield
  • 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


  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