Photo: Monica Buck
Active Time
4 Mins
Total Time
1 Hour 34 Mins
Yield
Serves 12 (serving size: about 2 tsp.)

Turn surplus veggies like red onions into a quick pickle to use throughout the week—or a sealed batch to last months. A simple brine of vinegar, salt, and sugar punched up with common pantry spices and fresh aromatics makes magic happen.

How to Make It

Combine water, vinegar, brown sugar, peppercorns, salt, mustard seed, star anise, and garlic clove in a small saucepan; bring to a simmer. Pour vinegar mixture over onion and dill frond in a clean, heatproof jar. Cool. Cover and chill at least 1 hour or up to 2 weeks.

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