Crunchy, salty, sweet dill-pickled onions are a delicious snack or a perfect topping for burgers and salads.
I’m just back from 2 glorious weeks of vacation – a few days in Canada for a wedding then 11 days on Martha’s Vineyard. Lots of chowder, lobster rolls, and grilled sea bass and swordfish! Sorry for neglecting all of you while I was gone, but most of our days were spent on the beach. I swear my girls could play on the beach all day every day, never mind the abundance of sand in their swimsuits. They literally skipped onto the beach every day! And I managed to read most of a book, a true accomplishment. We also hit a bunch of favorite Vineyard destinations: the agricultural fair, Edgartown lighthouse, the Oak Bluffs fireworks, the Farm Institute, and a sail on the Black Dog tall ship Alabama. (Here’s a glimpse of them on the Vineyard – pretty darn cute, huh?)
Now it’s back to reality. Before we left, I had an abundance of onions from my CSA, so I decided to pickle them. I often pickle onions for tacos, but I decided to try dill-pickling them. Um, can I just say yum? Taste like a dill pickle with the crunch of an onion. These are great with barbecue, piled on burgers, as a topping for salads, but mainly just gobbled up with your fingers. They will stay for several weeks in the fridge (if they last that long). Pickling is a great way to make summer veggies last longer, especially when you have a large quantity. I love the refrigerator pickles because I don’t have to go through a lengthy canning process.
- 1 cup white vinegar
- ⅓ cup white sugar
- ½ cup water
- 3 tsp. dried dill weed, more or less to taste
- 2 tsp. Kosher salt
- 1 tsp. mustard seed
- 2 medium onions, cut in ½ inch thick slices
- In a quart jar, combine the vinegar, sugar, water, dill, salt and mustard seed. Seal and shake until salt and sugar are dissolved.
- Add the onions to the jar, pushing them down with a fork or spoon. If the onions aren't covered with the liquid, add a little more water.
- Shake and refrigerate overnight. These will stay for several weeks if kept refrigerated.