Pickled Red Onions with Dill
These pickled red onions are bright, crisp, and lightly tangy with a clean vinegar bite and subtle dill aroma. They add instant freshness and color to tacos, burgers, sandwiches, salads, grain bowls, and grilled meats, and they come together quickly with a simple hot brine.
Equipment
- Medium saucepan
- Large heatproof bowl
- Glass jar
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 2 large red onions thinly sliced into half-moons
- 1 cup distilled white vinegar
- 1 cup water
- 1 tablespoon granulated sugar
- 1 ½ teaspoon kosher salt
- 2 cloves garlic lightly crushed
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 1 small sprig fresh dill
Instructions
- Place the sliced red onions in a large heatproof bowl. Add garlic cloves, peppercorns, bay leaves, and the dill sprig over the onions.
- In a small saucepan over medium heat, combine vinegar, water, sugar, and salt. Stir until sugar and salt dissolve. Bring just to a gentle simmer, then remove from heat.
- Pour the hot brine over the onions and aromatics. Press the onions down gently so they are fully submerged. Let the mixture sit at room temperature for 30 minutes to infuse.
- After 30 minutes, use tongs or a fork to lift out the bay leaves and dill sprig. If you prefer a milder garlic flavor, remove one clove as well. Leave the peppercorns and remaining garlic in place.
- Transfer the onions and brine into a clean jar. Seal and refrigerate for at least 1 hour before serving. For best color and flavor, refrigerate 4 hours.
Notes
- Slice onions thinly for that delicate, slightly translucent texture.
- The brine should remain clear and bright. Avoid boiling aggressively.
- The vivid pink color develops as the onions sit in the vinegar.
- Removing the bay and dill keeps the jar gives the pickled onions a subtle aroma. Leave it in if you want a stronger flavor.
- Keeps refrigerated for up to 3 weeks.
- Excellent for tacos, burgers, sandwiches, salads, grain bowls, and grilled meats.
