Pickled Sweet Onions

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When I was a kid, my mom used to make this delicious cucumber salad with dill, sugar, and vinegar. It’s always been a favorite of mine, and I decided to play around with it one homesick evening recently. I didn’t feel like going to the store, so I used what I had on hand: a big bag of onions from our local market. The onions I usually have around are sweeter: yellow onions, shallots, Vidalia onions, and candy onions. Any of those would work great with this recipe, although if you prefer more of an onion-y bite you could play around with other onion varieties. You could also substitute other herbs in here (fennel would be delicious). These onions are deceptively easy and packed with flavor: they taste wonderful on pitas and burgers! This recipe makes two pints, but can easily be increased.

1 yellow onion
1 1/2 c white vinegar
1 tsp salt
2 tbsp dill weed (you can substitute fresh here, just add a bit more)
2 1/2 tbsp granulated sugar

-Peel and thinly slice the onion.
-Place the slices in two pint jars.
-Add the remaining ingredients to a large glass or jar, and stir until the sugar and salt are completely dissolved.
-Pour the mixture over the onions until they are completely covered (you can top it off with extra vinegar if you don’t have quite enough).
-Screw the lids onto the jars tightly and place in the fridge.
-Wait 24 hours and enjoy!

This recipe is on Punk Domestics!