Preparation
Red Onion Pickle
Norwegian vegan pickled red onions brined in a cider vinegar solution with salt, sugar, pepper and bay leaves; refrigerate and use within 4 weeks.
78 min4 servingsEasyNorwegian
Steps
- 1
Peel the onions, cut them in half from top to bottom and finely slice into half-moon pieces.
- 2
Place the onions in a colander set over a bowl, sprinkle with salt, and toss to cover surfaces. Let them brine for about 1 hour.
- 3
In a saucepan, combine vinegar, water (50 ml / 2 fl oz) and sugar. Bring to a simmer, stirring to dissolve the sugar, and simmer for a couple of minutes. Set aside.
- 4
Pack the onions into sterilized jars, adding a pinch of pepper as you go. Cover with the warm vinegar and tuck in bay leaves. Seal. Refrigerate and use within 4 weeks.
