These pickled onions are so good on a hotdog or a burger. Skip the raw onions and give these a try, you will not regret it.
Danes like pickled things. My parents had a large vegetable garden, so my mom pickled a lot of the vegetables. I think most cultures pickle their different crops and even fish and meats to preserve them, for times with less abundance of fresh produce. Nowadays we do not have to preserve our produce, because of the global trading. You will always be able top get fresh strawberries, even in January. In my point of view this makes them less special, and you do not appreciate them as much, when you don't have to wait for the seasons. From an economical and environmental standpoint, eating local produce when they are in season makes more sense. In a perfect world I would do that, and in my imperfect world I strive to do that.
- 2 medium red onions
- 1 cup (240 ml) vinegar, I prefer a white vinegar
- 1 cup (200 g) sugar
- 10-15 peppercorn (I used red)
- 2 dried chilies
Scald a glass jar and lid with boiling water, set aside.
Thinly slice the red onions. Place the sliced onions in the glass jar.
Bring the vinegar to a boil, and dissolve the sugar in it. Add the spices and let it come to a boil again. Pour the hot vinegar over the onions until they are covered. Put the lid on, and let the onions cool down,
Serve the onions on hotdogs, burgers or as a tangy side to your dinner.