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Red onion pickle


Serves: 12-16
timePrep time: 10 mins
timeTotal time:
Red onion pickle
Recipe photograph by Issy Croker
A wonderful accompaniment to summer salads and sandwiches

Serves: 12-16
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
52Kcal
Fat
0gr
Saturates
0gr
Carbs
12gr
Sugars
11gr
Fibre
1gr
Protein
1gr
Salt
0gr

Marte Marie Forsberg

Marte Marie Forsberg

Marie is a Norwegian photographer and author who moved to the English countryside nearly a decade ago, after falling in love with a little wonky cottage in a small hilltop village. Her debut cookbook, The Cottage Kitchen, was published in 2017. She is currently writing a new book, as well as filming online photography workshops.
See more of Marte Marie Forsberg’s recipes
Marte Marie Forsberg

Marte Marie Forsberg

Marie is a Norwegian photographer and author who moved to the English countryside nearly a decade ago, after falling in love with a little wonky cottage in a small hilltop village. Her debut cookbook, The Cottage Kitchen, was published in 2017. She is currently writing a new book, as well as filming online photography workshops.
See more of Marte Marie Forsberg’s recipes

Ingredients

  • 100g caster sugar
  • 500ml cider or white wine vinegar
  • 2 bay leaves
  • 1 tbsp black peppercorns
  • 6 medium red onions, halved and finely sliced

Step by step

Get ahead
Pickle keeps in the fridge for at least a week.
  1. Dissolve the sugar in the vinegar in a pan over a medium-low heat, without letting it come to the boil. Add the bay leaves and peppercorns; remove from the hob. Leave to cool for 5 minutes.
  2. Add the sliced onions to a sterilised 1 ltr jar, before pouring in the hot vinegar mixture. Tighten the lid and leave it to cool. Move the jar to the fridge and mature for 24 hours before use.

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