SCANDINAVIAN PICKLED ONIONS AND EASY PICKLING JUICE
Scandinavian and Michelin-starred Chef Niklas Ekstedt recommends putting Pink Pickled Onions
on top of hot dogs. Of course, they also make a great side dish.
1 red onion, sliced 90ml/3fl oz/6 tbsp pickling liquid 1-2-3 (see below), cooled
Combine the red onion and pickling liquid. Cover and store in a cold place for 4 hours.
Excepted with permission from Food from the Fire: The Scandinavian Flavors of Open-fire Cooking.
Step 1
Combine the red onion and pickling liquid. Cover and store in a cold place for 4 hours.
Step 2
PICKLING LIQUID 1-2-3 A Swedish feast cannot be without pickles. Pickling was historically an important way to preserve the harvest before the winter in Sweden. Ättika is a strong Swedish white (clear) vinegar that is traditionally used for preserving. 1-2-3 refers to the proportions of vinegar, sugar and water, and this recipe is the basis for many pickled vegetables and fish. A Swedish feast cannot be without pickles.
In many countries the white distilled vinegar used for pickling is less concentrated (5–8%); if using this type of vinegar, the proportions of the recipe change to 2-2-2 – in other words, use more vinegar and less water.
Makes approx. 2.5 litres/4-1/2 pints/10 cups
Step 3
450ml/16fl oz/2 cups 10–12% ättika (Swedish white vinegar) 900g/2lb/5 cups sugar 1.4 litres/ 2-1/2 pints / 6 cups water 1 tsp black peppercorns 3 bay leaves
Combine all the ingredients in a large pan and bring to the boil. Stir until the sugar has dissolved.
Step 4
Excepted with permission from Food from the Fire: The Scandinavian Flavors of Open-fire Cooking.
