Red onion pickle

Vegan · Norway classic.

Ingredients

• 3 Large Red Onions
• 2 tsp Sea Salt
• 200ml Cider Vinegar
• 50g Granulated Sugar
• 1 tsp Black Pepper
• 4 Bay Leaves

Method

1. Continue cooking — Peel the onions, cut them in half from top to bottom and finely slice into half-moon pieces.
2. Cover and cook — 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.
3. Continue cooking — Set aside for an hour or so to brine. Meanwhile put the vinegar, 50ml/2fl oz water and the sugar in a saucepan.
4. Simmer — Bring to a simmer, stirring to help the sugar dissolve, and cook for a couple of minutes. Set aside.
5. Continue cooking — Pack the onions into the sterilised jars, sprinkling in a little pepper as you go.
6. Cover and cook — Cover with the warm vinegar and finish by tucking a couple of bay leaves down the side of the jars. Seal.
7. Continue cooking — The onions are best kept in the fridge and used within to 4 weeks.

More Norway recipes

• Authentic Norwegian Kransekake
• Brun Lapskaus (Norwegian Beef Vegetable Stew)
• Cinnamon buns
• Fiskesuppe (Creamy Norwegian Fish Soup)
• Fyrstekake – Norwegian Prince Cake
• Karbonader (Lean Beef Patties) with Caramelized Onions