Ingredients:

  • 2 large red onions, thinly sliced (approx. 1.5 lbs / 680g)
  • 4 cloves garlic, smashed (20g)
  • 4 sprigs fresh dill, roughly chopped (10g)
  • 1 cup (240ml) distilled white vinegar
  • 1 cup (240ml) filtered water
  • 2 tbsp (34g) kosher salt
  • 1 tbsp (12g) granulated sugar
  • 1 tsp (2g) black peppercorns, lightly cracked

Instructions:

  1. Pack the bottom of clean wide-mouth Mason jars with smashed garlic cloves, cracked peppercorns, and half of the fresh dill.
  2. Tightly pack the sliced red onions into the jars, pressing down firmly with a spoon to eliminate air pockets, leaving about 1/2 inch (1.2cm) of headspace. Top with the remaining fresh dill.
  3. Combine water, vinegar, salt, and sugar in a saucepan and bring to a simmer over medium heat, stirring until salt and sugar have completely dissolved.
  4. Immediately pour the hot brine over the onions, ensuring they are fully submerged. Seal tightly and let cool on the counter for 30 minutes before refrigerating for at least 2 hours.