05/07/2025
Pickled goodness in every jar: onions, dill, and peppers!
Recipes👇
1. Red Onion Pickles
Ingredients:
2 small red onions
2 cups white vinegar
2 cups water
⅓ cup cane sugar
2 tablespoons sea salt
2 garlic cloves
1 teaspoon mixed peppercorns
Instructions
Thinly slice the onions (it's helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using.
Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2-3 weeks.
Great in salads, tacos, burgers, sandwiches, wraps, grilled meats and more.
2. Garlic Dill Pickles (Refrigerator Style)
Ingredients:
6 small cucumbers (Kirby or pickling cucumbers), sliced into spears or rounds
1 cup white vinegar
1 cup water
1 tbsp kosher or pickling salt
1 tsp sugar (optional)
4 cloves garlic, peeled and smashed
1 tsp whole black peppercorns
½ tsp red pepper flakes (optional, for a kick)
2–3 sprigs fresh dill (or 1 tsp dried dill per jar)
Optional: bay leaf, coriander seeds
Instructions:
Prep the cucumbers:
Wash and slice cucumbers into spears or rounds. Tightly pack into a clean glass jar along with garlic, dill, and spices.
Make the brine:
In a small saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve.
Pour the brine:
Carefully pour hot brine into the jar to fully cover the cucumbers. Tap jar gently to release any air bubbles.
Seal and chill:
Let cool to room temperature. Seal the jar with a lid and refrigerate.
Ready to eat:
Let the pickles sit in the fridge at least 24–48 hours for best flavor
