NorwayMain course
Red onion pickle
These quick-pickled red onions are tangy, sweet, and carry a hint of pepper, with a subtle aroma from bay leaves. They come together in about an hour, mostly hands-off while the onions brine and the vinegar cools. Once sealed, they'll keep in the fridge for up to four weeks, ready to add a sharp, piquant note to anything from sandwiches to salads.
18 minServes 4
Method
3 steps · 18 min total
- 01
Slice and Salt Onions
Start by peeling the onions, then cut each in half from top to bottom. Finely slice them into half-moon pieces. Transfer the sliced onions to a colander set over a bowl and sprinkle with 2 teaspoons of sea salt, using your hands to gently turn the pieces until they're all lightly coated. Let them sit for about an hour to brine; this helps draw out some moisture and mellows their raw bite. - 02
Make the Brine
