Red onion pickle
personRecipeLibrary
Norway Vegan recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicNorway speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53115.
Provider record: TheMealDB meal 53115 · updated 2025-11-05 06:16:03
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 3 Large Red Onions
- 2 tsp Sea Salt
- 200ml Cider Vinegar
- 50g Granulated Sugar
- 1 tsp Black Pepper
- 4 Bay Leaves
Video
YouTubeDirections
- 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.