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.
These sound delightful. Love them on anything. You know your mother and onions!!!! Will experiment soon. Onions enhance any dish. Could you save some for Grammy? This is a winner! How about in a martini?
Of course I have some left for you! And I can make more too.
I’ve never made dill onions before! I’ve pickled onions but never flavored them with dill. This sounds delicious! Thank you for sharing your recipe!