Description
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 onion pickles. We planned to make Grilled steak served with crispy onions. Batches of these ready-to-eat onions are always in my fridge and are my absolute favorite.
Ingredients
Scale
- ½ cup beetroot slices
- ½ teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon water
- 3 tablespoons apple cider vinegar (6%)
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 3 White onions
- 4–5 Dill branches
Instructions
- 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.
- 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.
- Slice the Onions: Peel and cut them in half. Slice all the onions into half rings (semi-circle).
- 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.
- 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.
- Store Jars for the Future: Fill them in jars with sec lids and store them in the refrigerator for 2-3 weeks.
Notes
- 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.
- Prep Time: 10 minutes
- Refrigeration Time: 2 hours
- Category: Meal
- Method: pickling
- Cuisine: Mexican