Sides · Finnish
Pickled red onion
Pickled red onion is easy to make in a classic 1–2–3 pickling liquid, bringing fresh acidity and beautiful color to your dishes. Marinated red onion is perfect for salads, as a side dish for grilled food, and on sandwiches.
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
Peel the red onions and slice them into thin half-moons.
- 2
Heat the water, sugar, spirit vinegar, and salt in a saucepan. Stir until the sugar and salt have dissolved.
- 3
Place the red onions in a clean, heatproof jar or container and pour the hot liquid over the onions.
- 4
Allow to cool at room temperature and then transfer to the refrigerator. Let infuse for at least 30 minutes, preferably 1–2 hours or overnight before using.
- 5
Pickled red onion will keep in the refrigerator in a tightly sealed container for about 1–2 weeks. Always use clean utensils when taking onions from the jar.
- 6
The same 1–2–3 pickling liquid is also excellent for other vegetables. Try it with jalapeño, red cabbage, radish, fennel, or cucumber, for example. You can also season the liquid with black peppercorns, allspice, a bay leaf, or dill sprigs.