Marinated onion pickles

Marinated onion pickles
  • 1 Piece onion big
  • 1 Piece red onion small
  • 3 Peck salt
  • 1 Table spoon (tbsp) sugar
  • 2 Table spoon (tbsp) vinegar
  • 1 Piece buckled glass 0.5 liter
  • 1 Decilitre (dl) cooking juice
  • 3 Drop olive oil

season: Whenever

occasion: 4Holidays, 4Gift

origin: Innovation



If you want to serve onion pickles on party you can prepare this one week before and get a savoury and refreshing sidedish to grilled meets. Clean the onions and cut 1-2mm rings. Bring to boil enough water to cover the onion and cook only 2-3 minutes like blanched. Meantime prepare the glass, wash with warm water to preheat and layer the hot onion. Than measure approx 1-1.5 decilitre of cooking juice add the salt, sugar and bring cook it until the sugar dissolved (approx. 5 minutes). At the end add the vinegar to cooking juice and as hot as possible gradually mete this liquid into glasses should cover the onion. Drop some olive oil on top of onion before closing the glass. Than close the glasses, wrap them with a coat and let it for a day to cool down. You can store in refrigerator for weeks, I dont use preservative and without unpick I stored for 3-4 weeks. Best to serve after staying at least a week than flavors come together.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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