Pickled Red Onions with Dill

Name: Pickled Red Onions with Dill
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 5 Red Onions; 300 milliliters Water; 300 milliliters Apple Cider Vinegar; 1 tablespoon Sugar; 1 teaspoon Salt; 1 tablespoon Black Peppercorns; 15 grams Dill

20 min·1 Views

Flora Petrova

349 Recipes

Crispy, tangy pickled red onions layered with fresh dill and peppercorns in a sweet and sour apple cider brine. Perfect as a bright condiment for tacos, burgers, salads, and sandwiches that stays fresh in the fridge for up to three weeks.

Allergens

Vegan

Vegetarian

Pescatarian

Halal

Lactose-Free

Gluten-Free

281kcal

15 Portions · 1,110 g

Protein

7 g

Carbohydrates

44 g

Fat

1 g

Other energy

55 kcal

Fiber

7 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

15

g

Red Onions5
Water300 milliliters
Apple Cider Vinegar300 milliliters
Sugar1 tablespoon
Salt1 teaspoon
Black Peppercorns1 tablespoon
Dill15 grams

Prepare and pack the jar

1
Prepare a clean and dry 1-liter glass jar.
2
Peel 5 red onions.
3
Slice the red onions into 1 cm thick circles.
4
Wash 15 g of fresh dill.
5
Remove the stems from the fresh dill.
6
Place a layer of red onion slices at the bottom of the jar.
7
Add a portion of the fresh dill over the onions.
8
Add a few black peppercorns.
9
Repeat the layering process with Red Onions, dill, and black peppercorns until the jar is filled near the top.
10
Leave a small space below the rim of the jar.

Make the brine

11
Add 300 ml water, 300 ml apple cider vinegar, 1 tbsp sugar, and 1 tsp salt to a pot.
12
Bring the mixture to a boil over medium-high heat.
13
Cook until the sugar and salt dissolve completely.

Fill and store

14
Pour the hot liquid mixture directly into the jar over the layered onions.
15
Ensure the onions are completely covered in the liquid, using weights to keep them submerged for better conservation if available.
16
Seal the jar tightly with the lid.
17
Transfer the jar to the refrigerator.
18
Store in the fridge for 2 to 3 weeks for optimal quality.

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