Red onion pickle
Red onion pickle is a Scandinavian staple that cuts through rich fish and meat with sharp, clean acidity. Norwegian cooks have preserved this way for centuries, relying on the pickle's keeping power during long winters. The technique is deceptively simple: the cider vinegar's slight sweetness balances the raw bite of red onions, while bay leaves add a subtle earthiness that prevents the pickle from tasting one-dimensional. Make a batch and you'll reach for it constantly.
Instructions
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.
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.
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..
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