This also works for red (purple) onions
You’ll need:
16oz mason jar
3 shallots
3/4 cup water
1/4 cup champagne or white wine vinegar
1/4 cup red wine vinegar
1/2 tablespoon sugar
1 teaspoon salt
1 clove garlic, sliced
1 teaspoon peppercorns
1 teaspoon fennel seeds
2 tablespoons fresh dill
Instructions:
1) thinly slice three shallots and add to a 16oz mason jar
2) toast 1 teaspoon peppercorns + 1 teaspoon fennel seeds in a pot over medium low heat
3) add in 3/4 cup water, 1/4 cup champagne vinegar, 1/4 cup red wine vinegar, and garlic - bring to a simmer
4) add in 1/2 tablespoon sugar and 1 teaspoon kosher or sea salt - stir until dissolved. simmer 3-5 minutes then remove from heat and add in 2 tablespoons fresh dill.
5) pour the pickling juice into the jar with the shallots. close the lid and refrigerate for 12+ hours. they only get better the longer they sit!
6) enjoy on tacos, salads, avocado toast + more