Red onion pickle

Name: Red onion pickle
Prep time: 14 min
Cook time: 37 min
Total time: 51 min
Yield: 4 servings
Ingredients: 3 Large Red Onions; 2 tsp Sea Salt; 200 ml Cider Vinegar; 50 g Granulated sugar; 1 tsp Black Pepper; 4 Bay Leaves

51 min · Serves 4 · By TheMealDB Import

Vegan
Norway
Healthy

Norway, Vegan

Adapted from bbc.co.uk

Ingredients

For 4 servings

3 LargeRed Onions
2 tspSea Salt
200 mlCider Vinegar
50 gGranulated sugar
1 tspBlack Pepper
4 Bay Leaves

Method

Prep 14 min · Cook 37 min

1Peel 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.
2Meanwhile 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.
3Pack 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.