Red onion pickle
Red onion pickle from Norway.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 10 min
- Cook
- 2 min
- Rest
- 1 hr
- Total
- 1 hr 12 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Red onion pickle is listed as vegan from Norway. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
6 ingredients. Tap each one once it's out on the bench.
Ingredients
- Salt9.9 ml
- Cider vinegar200 ml
- Sugar50 g
- Black pepper4.9 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 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.
60 min
Step 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.
2 min
Step 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.
Nutrition
Per serving · estimate
- Calories
- 276 kcal
- Protein
- 5.9 g
- Carbs
- 66.4 g
- Fat
- 5.3 g
- Saturated fat
- 1.4 g
- Fibre
- 17.3 g
- Sugar
- 16.1 g
- Sodium
- 1087 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- No major allergens flagged in the structured ingredients.
- Vegan
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 10 November.
Substitutions
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Red onion pickle take?
1 hr 12 min all in — 10 min prep, 2 min cook, 1 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Vegan.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
6 more questionsFewer questions
What equipment do I need?
Saucepan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
How much sugar?
50 g of Sugar.
What can I use instead?
onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.