Pickled Red Onions
These tart, sweet and gorgeous red onions should be a staple in every fridge. They can jazz up almost any dish.
Pickled red onions taste amazing and they’re really easy to make. Try them on a burger, a hot dog, in a sandwich, as topping on a salad or as a tangy side dish to a nice stew.
Most recipes for pickled red onions are what you could call raw pickles or cold pickles. This means that you pour a hot brine over raw vegetables, in this case red onions. This recipe differs from these recipes, as the red onions shortly are brought to a boil, which gives them a slightly softer texture.
Pickled red onions
5 dl Apple cider vinegar
5 dl Sugar
10 pcs. Peppercorns, whole
6-8 pcs. Red onions , depending on size
Scald a glass jar
Scald one large or several small glass jars, to ensure a longer shelf life for the onions.
Make the pickling brine
Combine sugar, vinegar and peppercorns in a saucepan and set the temperature to 105ºC. Cook the brine until the sugar has dissolved. While the brine is heating, you can prepare the onions.
Prepare the onions
Peel the onions and cut them in half. Then cut them into thin slices.
Cook the onions
Add half the onions to the brine and cook for 3 minutes. Use a slotted spoon or similar to remove the onions and transfer them to the sterilized glass jar.Add the remaining onions to the brine and bring to a boil. Cook for 3 minutes, then transfer the onions to the jar.When all the onions have been removed, then allow the brine to reduce for 2-4 minutes. You want it to reduce by about 1/3. Pour the brine over the onions in the jar. Let the onions cool slightly and then cover with the lid. Let the onions sit until the next day before eating.