Red onion pickle

Vegan Norwegian 2 min read 4 servings

Red onion pickle (Norwegian) — easy vegan recipe with 6 ingredients and 3 steps. Includes exact ingredients and clear instructions.

Tags

  • Vegan
  • Norwegian
  • Onion

Instructions

  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.

FAQ

How long does it take to make Red onion pickle?

Timing depends on your pace, but most home cooks can finish Red onion pickle in under one hour.

Can I make Red onion pickle ahead of time?

Yes. You can cook it ahead and store it in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

What should I serve with Red onion pickle?

Serve Red onion pickle with simple sides like salad, rice, or roasted vegetables. It works well as a vegan for about 4 servings. Main ingredients include 3 Large Red Onions, 2 tsp Sea Salt.

Can I substitute ingredients in Red onion pickle?

Yes. Use ingredients with similar texture and flavor, then adjust seasoning gradually to keep balance in the final dish.