Red onion pickle
An easy Norway dinner. Ready in about 30 minutes. Difficulty: easy.
- 10 minPrep (about)
- 20 minCook (about)
- 30 minTotal time
- 4Servings
- EasyDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 5 red onions
- 2 ⅔ oz granulated sugar
Sauces & oils
- 1 ¼ cups cider vinegar
Spices & seasonings (3): sea salt, black pepper, bay leaves
- 1 tbsp sea salt
- 1 ½ tsp black pepper
- 6 bay leaves
How to make it
Steps in our own plain words.
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Peel the onions.
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Cut them.
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Do it in half from top to bottom plus finely slice into half-moon pieces.
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Put in colander placed over a bowl.
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Sprinkle using salt, lightly turning over the onion bits using your hands so your surfaces are all covered.
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Put it to one side for an hour or so to brine.
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While that cooks, put the sugar, 3 ½ tbsp water and vinegar in a pot.
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Bring to a simmer.
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Cook for a couple of minutes.
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Stir to help the sugar dissolve.
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Set aside.
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Pack the onions in your sterilised jars, sprinkling in little pepper as you go.
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Cover using your warm vinegar plus finish by tucking 3 bays leaves down your side of the jars, seal.
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Your onions are best kept in your fridge and used within to 4 weeks.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.