Red onion pickle

Name: Red onion pickle
Yield: 4 servings
Cuisine: Norway
Ingredients: 3 Large Red Onions; 2 tsp Sea Salt; 200ml Cider Vinegar; 50g Granulated Sugar; 1 tsp Black Pepper; 4 Bay Leaves

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Red OnionsLarge3
Sea Salt2 tsp
Cider Vinegar200 ml
Granulated Sugar50 g
Black Pepper1 tsp
Bay Leaves4

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	93 kcal
Protein	0.9 g
Fat	0.1 g
of which saturates	0 g
Carbohydrate	20.4 g
of which sugars	16 g
Fibre	1.5 g
Salt	2.9 g

Worked out from the 92% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

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.