Total Time
1 Hour 34 Mins
Yield
Serves 12 (serving size: about 2 tsp.)
Turn surplus veggies like red onions into a quick pickle to use throughout the week—or a sealed batch to last months. A simple brine of vinegar, salt, and sugar punched up with common pantry spices and fresh aromatics makes magic happen.
Ingredients
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 2 teaspoons brown sugar
- 1 teaspoon whole black peppercorns
- 3/4 teaspoon kosher salt
- 1/2 teaspoon mustard seed
- 1 star anise
- 1 garlic clove
- 1 cup thinly sliced red onion
- 1 fresh dill frond
Nutritional Information
- Calories 5
- Fat 0.0g
- Satfat 0.0g
- Monofat 0.0g
- Polyfat 0.0g
- Protein 0.0g
- Carbohydrate 0.0g
- Fiber 0.0g
- Cholesterol 0.0mg
- Iron 0.0mg
- Sodium 37mg
- Calcium 0.0mg
How to Make It
Combine water, vinegar, brown sugar, peppercorns, salt, mustard seed, star anise, and garlic clove in a small saucepan; bring to a simmer. Pour vinegar mixture over onion and dill frond in a clean, heatproof jar. Cool. Cover and chill at least 1 hour or up to 2 weeks.
