Red Onion Pickle
Electric-pink quick-pickled red onions — the tangy-sweet finish for any plate.
- Total
- 35 min
- Serves
- 4
A Nordic condiment that brightens everything: red onions quick-pickled in cider vinegar, sugar and salt with bay and pepper until tangy-sweet and electric pink. This pickle is the finishing touch on Scandinavian open sandwiches, grilled meats and cheese boards. Keep a jar in the fridge — it sharpens any plate it lands on.
Ingredients
- 3 Large Red Onions
- 2 tsp Sea Salt
- 200ml Cider Vinegar
- 50g Granulated Sugar
- 1 tsp Black Pepper
- 4 Bay Leaves
Instructions
- Peel the onions, cut them in half from top to bottom and finely slice into half-moon pieces. Put in a colander placed over a bowl and sprinkle with salt, lightly turning over the onion pieces with your hands so the surfaces are all covered. Set aside for an hour or so to brine.
- Meanwhile put the vinegar, 50ml/2fl oz water and the sugar in a saucepan. Bring to a simmer, stirring to help the sugar dissolve, and cook for a couple of minutes. Set aside.
- Pack the onions into the sterilised jars, sprinkling in a little pepper as you go. Cover with the warm vinegar and finish by tucking a couple of bay leaves down the side of the jars. Seal. The onions are best kept in the fridge and used within to 4 weeks.
Nutrition (per serving)
- Calories
- 45
- Protein
- 0.5 g
- Fat
- 0 g
- Carbs
- 11 g
Adapted from bbc.co.uk. Rewritten and re-photographed by MealIdeas.
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