I'm not that fond of onions, especially not raw onions, so pickled, also called pickled, red onions were not that likely to please me... Haha, how wrong I was.
Pickled red onion is a great addition to quite a lot.
I have used recipes from ICA. An hour after cooking, the onions are ready to eat, but taste even better when left a little longer.
- 2 red onions
- 1 dl sugar
- 1/2 cup vinegar 12%
- 1 dl water
Peel and slice the red onions as thinly as possible. Boil the stock and add the red onion. Stir. Set aside to cool. When everything is cold, pour into a suitable jar. Keeps for one to a couple of weeks in the fridge.
Very easy to make and so delicious. Extra fun with home-grown onions 🙂
