Quick Pickled Red Onions


These pickled red onions are super easy to make and taste great. They’re perfect for adding a little something extra to a salad, or try adding them to a burger or sandwich. And the best part is that they don’t take very long to make.


Pickled Red Onions

1 dl Sugar

4 dl Vinegar of choice

10-15 pcs. Peppercorns, whole

3 pcs. Bay leaves

4-5 pcs. Red onions depending on size


Heat the vinegar mixture
Combine sugar, vinegar, peppercorns and bay leaves in a saucepan and heat to 105 ºC. Stir occasionally until the sugar has dissolved.
Prepare the onions
Peel the onions and cut them in half. Then cut them into thin slices. Divide the onions into 1-2 glass jars. Slightly press the onions into the jar to make room for more.
Pour the vinegar mixture into the jars
Carefully pour the vinegar mixture over the onions until they are completely covered. Place the lids on the jars. Let the onions cool a bit on the kitchen table and then transfer them to the fridge. Leave the onions for about 24 hours and they are ready to eat. The onions will keep for 3-4 weeks in the fridge.