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Red onion pickle

Red onion pickle
DinnerNorwegian⏱ 45 minServes 4EasyGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 3 Red Onions, Large
  • 2 tsp Sea Salt
  • 200 ml Cider Vinegar
  • 50 g Granulated Sugar
  • 1 tsp Black Pepper
  • 4 Bay Leaves

Method

  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.

Video

Video by SAM THE COOKING GUY, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.

Recipe source: TheMealDB · TheMealDB API terms of use
Photo: Red onion pickle by TheMealDB contributors (TheMealDB API terms) · source