Red onion pickle
HB-1895 · Hand-built original · Norway
NorwayVeganVegetarianVeganGluten-freeDairy-freeEgg-free
Main ingredient: onions
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 3 large red onions, thinly sliced
- 2 tsp sea salt
- 13½ Tbsp cider vinegar
- 1¾ oz granulated sugar
- 1 tsp black peppercorns, lightly crushed
- 4 bay leaves
- 13½ Tbsp water
Method
- Put the sliced onions in a bowl, sprinkle with the sea salt, and toss well. Leave for 30 minutes to soften and draw out moisture, then rinse and drain well.
- Put the vinegar, water, sugar, peppercorns, and bay leaves in a small pan and bring to a simmer, stirring until the sugar dissolves. Simmer for 2 minutes.
- Pack the drained onions into a clean sterilised jar and pour the hot pickling liquid over them, making sure they are completely covered. Push in the bay leaves.
- Seal and leave to cool, then refrigerate for at least 24 hours before eating so the colour turns bright pink and the flavour mellows.
- Keep refrigerated and use within 2–3 weeks.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).