Norwegian·non-vegetarian·easy

Red onion pickle

Name: Red onion pickle
Prep time: 15 min
Cook time: 10 min
Total time: 25 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

This vibrant red onion pickle delivers a bright, tangy crunch with just enough heat to wake up any dish. Thinly sliced onions bathe in a punchy brine of vinegar, salt, and optional red pepper flakes, transforming their sharp bite into a mellow, addictive tang. A few days of brining softens their texture while concentrating their flavor, making it a versatile condiment that brightens tacos, sandwiches, or even grilled meats. Worth the minimal effort, this pickle keeps for weeks in the fridge, ready to add a zesty punch whenever needed.

25 min(prep 15 + cook 10)

4 servings

50 kcal

4.5

Ingredients

Nutrition

50 kcalper serving

Carbs12g52%

Fiber1g4%

Sugar10g43%

Directions

1
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.
2
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.
3
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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