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Onions, Sweet-Pickled

Sweet-pickled pearl onions: small onions are cooked 10–15 minutes, placed in a jar, and covered with a cooled brine of ½ l vinegar, 100 g sugar, whole pepper, and bay leaf.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 614 (falt i det fri)

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About the dish

Pearl onions are the small, white onions that were pickled as a garnish and side dish. Here in a sweet-and-sour vinegar brine with pepper and bay.

How to make it

  1. 1

    Cook the onions

    Peel the small onions and cook them gently in water for 10–15 minutes.

  2. 2

    Place in the jar

    Lift the onions out of the water and place them in a jar.

  3. 3

    Brine

    Boil the vinegar, sugar, whole peppercorns, and bay leaves together until the sugar is dissolved.

  4. 4

    Pour over

    Cool the brine well and pour it over the onions. Cover the jar immediately.

Changes from the original

Measurements converted to modern units, the amount of onions estimated at 500 g, and the method divided into steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 614) → 1949 (korrekturlest, s. 739)~48% av teksten endretfjernetlagt til
Smaa løk — sølvløk ½ l. eddik 100 gr. sukker litt hel pepper 3 å 4 laurbærblade. Smaa Små løk — sølvløk — skrælles skrelles og kokes sagte sakte i vand vann 10 å 15 minutter; lægges legges i en krukke uten vandet. vannet. ½ l. eddik, 100 gr. sukker, litt hel pepper pepperkorn og 3 å 4 laurbærblade laurbærblad kokes sammen, sammen til sukkeret er opløst. Avkjøles godt og heldes helles over løken. — Tilbindes straks.

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Frequently asked questions

Which onions should I use?
Small onions, so-called pearl onions. They are peeled before cooking.
How long are the onions cooked?
The onions are cooked slowly in water for 10–15 minutes. Then they are placed in a jar without the cooking water.
What is the brine made of, and how is it used?
½ liter vinegar, 100 g sugar, a little whole pepper, and 3–4 bay leaves are boiled together until the sugar is dissolved. The brine must be cooled well before it is poured over the onions, and the jar is covered immediately.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 614.

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