Red onion pickle
Serves: 12-16
Prep time: 10 minsTotal time: 
Recipe photograph by Issy Croker
Red onion pickle
A wonderful accompaniment to summer salads and sandwiches
Serves: 12-16
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
52Kcal
Fat
0gr
Saturates
0gr
Carbs
12gr
Sugars
11gr
Fibre
1gr
Protein
1gr
Salt
0gr
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
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.
- 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.
- 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.
