Garlic-Dill Pickled Onions
We aren’t sure about you, but we’ve never met a dish with pickled onions that we haven’t liked: tacos, avocado toast, egg salad, tuna salad, green salad, pizza, sandwiches… the list goes on. These adorably pink and crunchy onions add the perfect zing to virtually any meal you’re making. Not to mention that they’re incredibly pretty and photogenic. We’ve been known to have a jar of pickled onions on hand in the fridge at all times because they’re that good. We think that once you try them, you’ll be hooked as well!
Ingredients
yield: 1 (20-ounce [560-g]) jar of onions
- ¾ cup 180 ml filtered water
- ¾ cup 180 ml apple cider vinegar
- 1½ tsp 8 ml pure maple syrup
- 2 tsp 12 g fine sea salt
- 1 medium red onion very thinly sliced
- 1 tbsp 3 g minced fresh dill or 1½ tsp (1 g) dried dill
- 3 to 4 cloves garlic peeled and crushed
Instructions
- In a small saucepan over medium heat, combine the water, apple cider vinegar, maple syrup and salt.
- Bring the mixture to a simmer, stirring it occasionally, until the salt has dissolved—this will take 4 to 5 minutes.
- Meanwhile, place the onion, dill and garlic in a 20-ounce (560-g) heatproof glass jar, tucking the dill and garlic around the onion as you place all the ingredients in the jar.
- Once the water-vinegar mixture is simmering, carefully pour it into the jar over the onion.
- The glass jar will be very hot at this point, so please use caution.
- Let the onions rest and cool for 30 minutes, then seal the jar with its lid.
- Place the jar in the refrigerator.
- Let the pickled onions cool in the refrigerator for a minimum of 1 hour before enjoying them.
- These get better with age, so they’ll be even tastier the next day!