Pickled red onions are a flavorful and festive condiment that bring a tangy, slightly sweet contrast to rich Christmas dishes. They're perfect alongside meatballs, baked ham, gravlax, pâtés, or even as a topping on a cheese board.
This version adds a seasonal twist with classic holiday spices like cinnamon and cloves – making it the perfect addition to any holiday table.
Ingredients:
2 large red onions
100 ml distilled white vinegar (12% if available)
200 ml granulated sugar
300 ml water
1 tsp whole cloves
1 cinnamon stick
5 whole allspice berries
1 bay leaf
Instructions:
Thinly slice the red onions, preferably using a mandoline for even slices. Place them in a clean glass jar.
Prepare the pickling liquid by combining vinegar, sugar, and water in a saucepan. Add cloves, cinnamon stick, allspice, and bay leaf. Bring to a boil, stirring until the sugar has dissolved.
Pour the hot pickling liquid over the onions, ensuring they are fully covered.
Let cool, then seal the jar and refrigerate. For best flavor, let it sit for at least 24 hours before serving.
Storage:
Keeps well in the fridge for up to two weeks.
Optional:
For a spicy kick, add a few slices of fresh chili to the jar before pouring in the liquid.
