Pickled red onions are crisp, sweet, and perfectly tangy, making them a versatile addition to a wide range of dishes. This quick recipe uses the classic 1-2-3 method with spirit vinegar, which means 1 part spirit vinegar, 2 parts sugar, and 3 parts water. This simple ratio creates a bright, balanced pickling liquid that’s ready in just a few hours. These onions are ideal for salads, sandwiches, fish, grilled meats, and hearty stews, bringing authentic Northern European flavors to your kitchen while being fast and beginner-friendly.
In my family, this method has been used for as long as I can remember, not only for red onions but also for cucumbers, carrots, and radishes. It’s a tradition that brings vibrant flavor to everyday meals and special occasions alike. Depending on the dish, I sometimes enhance the flavor with a pinch of black pepper, herbs, or other spices.
A Versatile Northern European Classic
The beauty of this quick pickling method lies in its simplicity. By boiling spirit vinegar, sugar, a pinch of salt, and water together, you dissolve the sugar and concentrate the tangy flavor, then pour it over thinly sliced vegetables in a clean jar. The process is straightforward, yet the result is always impressive: crisp, colorful, and fragrant vegetables that can elevate any meal.
This is called a Northern European recipe because spirit vinegar is commonly used in Scandinavia, giving a bright, clean tang. In other regions, apple cider vinegar, white wine vinegar, or citrus juices are often used, producing slightly different flavor profiles. The 1-2-3 method captures that classic balance of sweet and sour notes, making it a reliable and flavorful approach for a variety of vegetables.
I make pickled red onions several times a year, and they’re a great side for many meals, from salads and sandwiches to grilled meats and hearty casseroles. The acidity brightens flavors, while the subtle sweetness balances richer components of a dish, making every meal more vibrant and flavorful.
Tips for Using Quick-Pickled Red Onions
Quick-pickled red onions are extremely adaptable. After pouring the hot pickling liquid over the onions, let them sit in the refrigerator for at least two hours. They’re ready to enjoy, but the flavor intensifies if you wait 24–48 hours. You can store them in a 500–600 ml (2–2½ cup) heatproof jar, or split into two smaller jars for convenience.
These onions also pair beautifully with other dishes on my site. For example, they can garnish a crispy rye-crusted cod, add brightness to an easy side salad, or complement a slice of homemade bread for a simple snack or light meal.
In short, quick-pickled red onions are a small but impactful way to enhance meals, bring color to the plate, and add a touch of classic Northern European flavor to your cooking. Once you try this 1-2-3 method, you’ll see why it has been a beloved tradition in my family for generations.
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Quick-Pickled Red Onions (Scandinavian 1-2-3 Method)
Equipment
- Sharp knife or mandoline slicer
- Small saucepan
- Heatproof jar or sealable glass jar (about 500–600 ml) (approximately 2½ cups jar)
- Measuring cups
Ingredients
- 3 red onions medium-sized, thinly sliced
- 1 dl (1/3 cup) spirit vinegar (white distilled vinegar, väkiviinaetikka)
- 2 dl (3/4 cup) sugar
- 3 dl (1 1/4 cups) water
- ¾ tsp salt
Instructions
- Peel and thinly slice the red onions using a knife or mandoline slicer.
- Place the sliced onions into a clean heatproof jar (about 500–600 ml) or two smaller jars.
- In a small saucepan, combine the vinegar, sugar, salt, and water.
- Bring the mixture to a boil, stirring until the sugar has completely dissolved.
- Carefully pour the hot pickling liquid over the onions, making sure they are fully submerged.
- Let the onions cool at room temperature, then cover and refrigerate for at least 2 hours before using.
