Pickled Red Onions

Name: Pickled Red Onions
Prep time: 5 min
Cook time: 5 min
Yield: 1 mason jar
Ingredients: For the pickling liquid, the measurements are 3 parts water, 2 parts sugar and 1 part vinegar. So for instance:; 4 small red onions; 3 dl / 1,5 cups water; 2 dl / 1 cup caster sugar; 1 dl / 0,5 cup white wine vinegar; 1 tsp whole black pepper corns; 1 bay leaf

Easy and delicious pickled red onions. Perfect on hamburgers, tacos or in salads. Also really good with cheese, for instance on a grilled cheese sandwich!

From the kitchen of Nomnomcooking3 February 2020

TOTAL TIME10 minutes, plus some waiting!

MAKES1 mason jar

Let’s get cooking

Red onions are really good. But do you know what’s even better than red onions? Pickled red onions!! They are so easy to make, and goes to almost anything! You can use them in salads, on tacos, and they are especially delicious on a nice, juicy hamburger! Another thing we love to use pickled red onions with is cheese. A piece of yummy, creamy Brie or even blue cheese, fresh bread and some pickled red onions on top? Yes, please! Not to mention on a nice grilled cheese sandwich.

FROM OUR KITCHEN TO YOURS

Pickled Red Onions

Prep: 5 minutesCook: 5 minutesYield: 1 mason jar

What you’ll need

Tick as you go

For the pickling liquid, the measurements are 3 parts water, 2 parts sugar and 1 part vinegar. So for instance:
4 small red onions
3 dl / 1,5 cups water
2 dl / 1 cup caster sugar
1 dl / 0,5 cup white wine vinegar
1 tsp whole black pepper corns
1 bay leaf

Let’s make it

Chop up your onions as thin as possible, and put them in a mason jar. Make sure you use one that can take boiling water, for instance this one.
Put the water, sugar, vinegar, pepper corns and the bay leaf in a pot, and let it boil up.
When the liquid boils up and the sugar has dissolved, take it off the stove, and pour it over the onions in the mason jar.
Let it cool down on, when it is cool, store it in your fridge. You don’t want to put something hot in your fridge, or it will increase the temperature in there, and potentially ruin both your food and fridge, and you don’t want that!
The red onions will be perfect the day after, but if you can’t wait that long, they are delicious after an hour or so too!

A LITTLE SOMETHING EXTRA

Notes from our kitchen

Make sure you use a mason jar that can take boiling liquid. If you don’t have this, or are unsure if you do, just put the onions in the pot instead, and let it cool down on your kitchen counter. Then pour it into a clean container for storage. We recommend something made of glass, as plastic could give off some taste. We use these mason jars from Fido.

If you want more taste to your pickled red onions, experiment with the spices you put into the pickling liquid. Chili flakes, garlic, ginger… The options are endless! Let us know in the comments below what you like to use!

KEEP THE GOOD FOOD COMING