Quick Pickled Dill Pink Onion That Looks Like A Charm!

Flavorful, tangy, and Crispy dill pink onion is a fusion of beetroot, vinegar, sugar, dill, and onion. Dill pickled onion is a favorite appetizer that goes well with tacos, nachos, avocado toast, sandwiches, burgers, burritos, and even salads. 

I remember going camping with two batches (I suddenly remembered I had them in my fridge) of pink onion pickles. We planned to make Grilled steak served with dill pink onion. Batches of these ready-to-eat onions are always in my fridge and are my absolute favorite.  

Why will you Love this Pink Onion Recipe?

• Easy Snacking: With just a few steps, onions can be transformed into magically flavored onions. This dill pink onion recipe requires no effort, and onions are well-suited to Mexican and savory dishes. 
• Dill for Herby Flavor: Many pinky onion recipes use just onions and vinegar, but adding a little herby twist with dill doesn’t cost you much! The taste is superb than all.
• Well-in Fridge for a Few Weeks: You can refrigerate and use the jar of these dill pickle onions for two weeks. They take 20 minutes to be ready, but you can have them ahead of time. 
• Great Pink Hue: Those exciting pink ribbony onions remind me of the tacos I ate in a Mexican restaurant (they are pretty common). 
• More Convenient than Fermenting: Dill pink onion are more convenient than traditional fermentation. You can have them in less time rather than waiting years for the fermentation process (Nuh-uh!).

Equipment

• Bowl 
• Mandoline or knife
• Mason jar 
• Coarse grater

Ingredients for Dill Pink Onion

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• Beetroot _ Pink hue comes through the betalain pigment in beets as anthocyanins pigment in red onion. Take half a portion of a medium beetroot.
• Onion _ I am taking three medium-sized white onions. I am using white instead of red onion (because of the beetroot), but you can replace it with red as well.  
• Dill _ Dill provides Herb flavor to onions. Take a few branches (4-5 roughly) of dill and remove the hard part of the stem. 
• Sugar and Salt _ White sugar balances the pungent onion flavor with mild sweetness. One teaspoon of salt and half a teaspoon of sugar is enough. 
• Apple Cider Vinegar _ Apple vinegar is milder than white vinegar as it contains less acetic acid. Take three tablespoons of 6% apple cider vinegar. 
• Soy Sauce _ One tablespoon of soy sauce adds a strong flavor to onions. 
• Vegetable Oil _ One tablespoon of vegetable or olive oil. 
• Water _ Take 1 tablespoon.

Instructions

1.Prepare the Beets

Peel, cut, and grate the beetroot on a coarse grater. Wear gloves while grating the beetroot to protect your hands from getting pink stains. 

2.Turn the Beets into Marinade

Grate the beets in a bowl and add sugar, water, apple cider vinegar, soy sauce, and vegetable oil.

Mix well. 

3.Slice the Onions

Peel and cut them in half. Slice all the onions into half rings (semi-circle).

4.Assemble the Onions and Beets

Combine the beets mixture and sliced onion. Remove the rigid branches of the dill and finely chop it. Add the chopped dill to the onion mixture and mix it well and thoroughly. 

5.Refrigerate

 Cover and refrigerate them for about two hours or overnight (to absorb the colors and flavors). Stir in between the refrigeration to distribute the marinade and color evenly. After two hours of marination, crispy pink onions are ready to enjoy.

6.Store Jars for the Future

Fill them in jars with sec lids and store them in the refrigerator for 2-3 weeks. 

Variations to Add Your Creativity

• Peppercorn, diced jalapeno, hot pepper, or chili flakes for a spicy and smoky flavor.
• Lemon or lime juice to add tart flavors.
• White distilled vinegar tastes good, but apple cider is just heavenly!
• Herbs like rosemary and bay leaf can be added as a hint of herby. 
• Maple syrup or honey for a great sweet taste in place of sugar. 
• Garlic cloves if you are a garlicky person. 

Expert Tips

• Cutting Technique: Cutting the onion from one pole to the other longitudinally causes less cellular damage to the onion than cutting it in circular rings. You can cut the onion lengthwise or circularly. Semi-circular or full-circular cuts gracefully absorb the vinegar, color, and flavors. 
• Coloring Technique: The beets give the onion a pink color. The pink hue can be increased by adding more beets or by using red onions instead of white.  
• Quick Pickling: This method is quick pickling with no boiling or heating (or stuff like that, just straightforward). If you want to store it for up to 3 weeks, use the heating method. The heating method uses half water and half vinegar that has been heated and poured over the onions-beets mixture (can also be done by canning the onions in vinegar mixture and then water bathing). I prefer the no heating as heating the vinegar makes my kitchen smell vinegary. 

Storage

Dill pink onion are best enjoyed after refrigerating them for 2 hours overnight. You can refrigerate the cans and store these batches for up to two weeks. The method does not involve heating, so the onions stay crisp for two weeks.

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