Pickled Onions


  • Onions
  • 3dl water
  • 2dl sugar
  • 1dl vinegar

Peel onions (if needed), cut in half from the top down and thinly slice into half moons.

In a saucepan bring the water, sugar and vinegar to a simmer.

Stir until the sugar has dissolved.

Remove from the heat and let cool.

Put the onions in a sterilised container and pour over the liquid.

All done! Store in the fridge for around 4 weeks!

Going the extra mile!

There are a few things you can do to personalise your pickled onions!

  • Add a few bay leaves and juniper berries to the onions before you cover with liquid to make things a little more interesting! Want to spice them up? Throw in a few peppercorns or chili seeds!
  • Salt the sliced onions for an hour before picklin

Written by Jonathan Elliott
Photo by Neven Mrgan (CC)

Published by bruisedfoodclubuppsala

Non-profit organisation that saves food, reduces food waste and hunger and promotes sustainable food consumption.

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