Pickled Red Onions

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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.

Ingredients

Pickled red onions

5 dl Apple cider vinegar

5 dl Sugar

10 pcs. Peppercorns, whole

6-8 pcs. Red onions , depending on size

Steps

1
Scald a glass jar

Scald one large or several small glass jars, to ensure a longer shelf life for the onions.

2
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.

3
Prepare the onions

Peel the onions and cut them in half. Then cut them into thin slices.

4
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.

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