Garlic and Dill Pickled Red Onions
Tart yet sweet, crunchy and dill-icious (spare me), you'll always want a batch of these pickled red onions on hand. I’ve found that the longer they chill in the fridge, the more aromatic and flavorful the onions become. Enjoy them for up to two weeks! P.S. Don’t care for onions? Use the same process to pickle carrot ribbons, thinly sliced radishes, chopped cucumbers, or green beans.
- 1 medium red onion thinly sliced
- 1/2 cup filtered water
- 1/2 cup apple cider vinegar
- 1 1/2 tbsp maple syrup (or agave, honey or coconut sugar)
- 2 tsp garlic minced
- 1 1/2 tsp sea salt
- 1 heaping tbsp dried dill
Combine water, apple cider vinegar, maple syrup, garlic, and sea salt in a small saucepan over medium-high heat. Bring to a boil for 2-3 minutes.
In a 12-oz mason jar (or any other clean, heatproof jar), layer the raw onion and dried dill.
Pour vinegar mixture over onion and dill. Cool to room temp.
Place the lid on your mason jar, and put the mixture in your fridge for at least one hour. They’ll stay fresh for up to two weeks.
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