Pickled red onion

To pickle fresh vegetables like red onion, pumpkin, red cabbage and even mushrooms, is a great way to keep them fresh and eatable for a longer time. The taste is great and you can use it to top a salad, your favorite burger or even as a great side to your cheese plate. It’s so easy to make, the hard thing is the waiting before you can dig in and eat it!

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The What

3 red onions

1 chili

fresh rosemary

3 dl water

2 dl white sugar

1 dl vinegar

Salt & pepper

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The How

Mix water, sugar and vinegar in a saucepan and bring to the boil. Take off the stove and let it cool. Add some salt and pepper.

Finely slice the red onion, the chili and the rosemary. Layer in a nice glass jar; onion, chili, rosemary and finish with onion.

Pour over the cool water, vinegar and sugar liquid. Put in the fridge and leave for at least a couple of hours before the first taste! They will keep a few weeks in the fridge but will probably be best during the first week.

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