Dinner · Norwegian

Red onion pickle

Name: Red onion pickle
Prep time: 70 min
Cook time: 5 min
Total time: 75 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 3 Large Red Onions; 2 tsp Sea Salt; 200ml Cider Vinegar; 50g Granulated Sugar; 1 tsp Black Pepper; 4 Bay Leaves

A traditional Norwegian vegan red onion pickle, brined with sea salt and preserved in cider vinegar with sugar and spices.

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Prep: 70 min
Cook: 5 min
Total: 75 min
Serves: 4
Level: Easy

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Method

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.

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