Dill Pickled Red Onions

Name: Dill Pickled Red Onions
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Cuisine: International
Ingredients: 2 red onion (thinly sliced); 3 sprigs of dill (fresh); 150 ml of white vinegar; 150 ml of water; 2 tbsp of sugar (granulated); 1 tsp of salt (fine); 1/2 tsp of black pepper (whole)

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This pickled red onion recipe brings a tangy, fresh and vividly colored touch to all your plates. Perfect for perking up burgers, tacos or composed salads, they also pair wonderfully with fish and grilled meats.

Total time: 12 min
Prep: 10 min
Cook: 2 min
Rest: 30 min
Difficulty: Easy
Per person: €0.37

By the CookinBreak team

Ingredients 7

servings

Estimated cost €2.20

Equipment

Saucepanfor heating the brine
Mandolinefor cutting thin slices
Glass jarwith a capacity of about 500 ml

Instructions

Tap a number to check off the step, and a time to start a timer.

Peel the red onions, cut them in half, then thinly slice them into rings or half-moons using a very sharp knife or a mandoline.

Place the red onion slices in a clean jar or a deep bowl, layering in the sprigs of fresh dill and the black peppercorns.
In a small saucepan, pour in the water, white vinegar, sugar and salt. Bring to a simmer over medium heat for , stirring to completely dissolve the crystals.
Pour the boiling brine directly over the red onions in the container until they are completely covered.
Let cool to room temperature for so the onions soften, develop their bright pink color and absorb the aromas before serving.

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Nutrition facts

per serving · estimate

32kcal

Protein1 g13%
Carbs7 g88%
Fat0 g0%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To keep a perfect crunch while getting a bright fuchsia color, pour the brine over the onions as soon as it first boils, without letting the onions cook any further on the heat.

Freezing : Can you freeze this recipe?

Not recommended

The onions lose their crunch and texture after thawing.

Storage : How long does it keep?

Keeps 7 to 10 days in the fridge in an airtight glass jar, fully submerged in the brine.

Making ahead : Can you make it the day before?

Yes

Ideally prepared the day before for better flavor infusion.

Reheating : How do you reheat it?

Not reheated, eaten cold.

Variations

Replace the white vinegar with apple cider vinegar for a milder, fruitier flavor.
Add a pinch of dried red chili flakes or coriander berries for a more pronounced spicy note.
Replace the white sugar with honey or agave syrup, depending on your preferences.

Mistakes to avoid

Cutting slices that are too thick, which would keep the brine from quickly penetrating the heart of the onion.
Using a cold brine, which can't soften the plant fibers or set the nice pink color.
Forgetting the salt or sugar, which are essential to balance the sharp acidity of the vinegar.

Frequently asked questions

Which vinegar is best for this recipe?

Distilled white vinegar offers a neutral acidity and preserves the onion's pretty pink color. Apple cider vinegar or red wine vinegar also work very well, adding a rounder, fruitier flavor.

Can I replace the dill with another fresh herb?

Yes, fresh cilantro, dried oregano or a few sprigs of fresh thyme all go perfectly with the tangy profile of this brine.

Why do the onions turn bright pink when they touch vinegar?

It's a natural chemical reaction: anthocyanins, the pigments naturally present in red onions, react to the acidity of the vinegar by turning a vivid fuchsia.

Do I need to sterilize the jar for quick eating?

No, a thorough wash in hot soapy water is more than enough for quick pickles eaten during the week's meals.