Quick-Pickled Red Onions (Scandinavian 1-2-3 Method)
These quick-pickled red onions are crisp, lightly sweet, and pleasantly tangy. Made using the classic Scandinavian 1-2-3 pickling method, they reflect a traditional Nordic approach to pickling that balances vinegar, sugar, and water without overpowering the dish. They’re perfect as a garnish for fish, meat, salads, and sandwiches.
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.
Notes
The onions can be used after about 2 hours, but the flavor improves noticeably after 24–48 hours. They can be stored in a sealed jar in the refrigerator for up to 2 weeks.
The 1-2-3 method refers to the ratio of vinegar, sugar, and water used in the pickling liquid: 1 part vinegar, 2 parts sugar, and 3 parts water. This simple ratio creates a balanced, lightly sweet and tangy flavor that works for a variety of vegetables. A small pinch of flaky sea salt can be added when serving if desired, but it is not part of the traditional 1-2-3 pickling liquid.
These quick-pickled red onions are excellent as a garnish for fish dishes, grilled meats, salads, tacos, and sandwiches.