Quick-pickled red onions (sugar-free).   – Food Pharmacy

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Quick-pickled red onions (sugar-free).  

Quick-pickled red onions. You’ll hear more about that soon. First we have to tell you about that time in Norway, a couple of weeks ago, when we got to browse through the Norwegian translation of our book for the first time (you can find it here, if you know Norwegian).

In the Swedish version, we start the chapter about vegetables by telling everyone about our passion for, you know, vegetables. We love them more than life itself. More than Benicio del Toro. But in the Norwegian translation we were surprised to see that we actually don’t love them more than Benicio del Toro. No, in Norway we love them more than Leonardo diCaprio.

Haha, that’s actually hilarious. But on second thought, it’s true. Vegetables beat the heck out of most things. Including Gilbert Grape. At the moment, we’re hooked on the Rolls Royce of vegetables: pickled red onions (hey, told you we would close the loop!).

Just realized we probably shouldn’t give you this recipe, since it’s in our upcoming cookbook. But whatever, it doesn’t matter! Does it (it does)? If there is little to no time for fermentation, this recipe will definitely do the trick.

Fits perfectly with our marinated tofu skewers, or even better, our delicious beet burgers. We won’t give you the recipe for the beet burgers though, you’ll have to wait for the cookbook!

Quick-pickled red onions
(one small jar)

1 red onion
0,5 cup water (or a little bit less)
2 tbsp white or red wine vinegar
a pinch of sea salt

Peel and thinly slice the onion, and put in a heatproof bowl. Bring water, vinegar and salt to a boil, and pour over the sliced onions. Let it rest for 30 minutes (or 15 if you have a bowl with lid). Squeeze the onions and pour off the remaining liquid. Done!

By the way, here’s the recipe for our marinated tofu skewers with potato and watermelon salad.

You’re more than welcome to follow us on Facebook and Instagram. And buy our book in Polish here and professor Stig Bengmark’s synbiotic here.



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