This is the best of both worlds: the flavors of a dill pickle and the convenience of a pre-sliced onion, just waiting for you in a jar in your fridge.
These onion slices have no bite...the compounds that make onions sharp or hot tasting are cooked out. You are left with an almost sweet, but still crunchy pickle that is great on sandwiches of any type, including burgers, or on broiled or grilled meats and fish. Add a few to an antipasti platter and watch people's eyes light up when they bite into these fun-nions.
Note: These can be made spicy, if you like, by adding a few red pepper flakes when you make the brine.
Makes 1 pint jar
- 2 medium yellow onions
- 1 cup distilled white vinegar (or any kind, as long as the label says"5% acidity")
- 1/2 cup water
- 1 Tablespoon sugar
- 1 teaspoon pickling, kosher or sea salt
- 1 clove garlic, peeled and chopped
- 1 teaspoon dill seed
- Optional: 1/4 teaspoon crushed red pepper flakes
1.) Cut the ends off of the onions, then cut in half (end to end). Peel off onion skin and tough outer layers. Place each half of onion cut-side down on a cutting board and slice into 1/2" slices. Set the onions to the side.
2.) In a saucepan large enough to accommodate the sliced onions, combine the vinegar, water, sugar, and salt (and red pepper flakes, if you are using them). Bring to a boil and stir just long enough to dissolve the sugar and salt.
3.) Add the onion slices to the mixture and stir well to combine. Cook over medium-high heat, until the mixture boils. The onion slices should start to soften fairly quickly, and as soon as they do, shut the burner off. You don't want the onions to become mushy, translucent, or lose their crunch, but you do want them to be flexible.
4.) Using a canning funnel, if you have one, and tongs, transfer the onion slices to a pint jar, packing them in fairly tightly. (Depending on the size of the onions used, they might not all fit into one pint jar. You might need to step up to a bigger jar.)
5.) Sprinkle dill seeds and chopped garlic over the top of the onion slices, then pour hot brine (vinegar mixture) over the top of the onions and cover with a tight fitting lid. Let cool to room temperature, then refrigerate, consuming within a month or so.
Note: Let the brine cool first if you are opting to use a plastic container.
7.) Using a chopstick or a plastic knife blade, remove any trapped air bubbles. Wipe rims, clean with a damp paper towel, then place lids on jars. Screw bands onto jars until finger-tight and process for 10 minutes in Boiling Water Bath.
8.) After processing, set jars aside to cool undisturbed for 24 hours. Check seal, and it it's concave, store in a cool dark place for one year. If seals didn't take (or if they pop back up when you press down on them) just stick the jar in the fridge. The vinegar will keep them preserved as long as you keep them cold.