Red onion pickle (Norwegian Vegan)

Peel the onions, cut them in half from top to bottom and cut them finely into half-moon pieces. Place in a colander set over a bowl and sprinkle with salt, turning the onion pieces lightly with your hands to coat all surfaces. Let it sit for about an hour in brine.

Meanwhile, put the vinegar, 50ml/2fl oz of water and the sugar in a saucepan. Bring to a simmer, stirring to help the sugar dissolve, and cook for a couple of minutes. Set aside.

Pack the onions into the sterilized jars, sprinkling a little pepper as you go. Cover with warm vinegar and finish by putting a couple of bay leaves along the sides of the jars. Seal. It is best to store onions in the refrigerator and use them within 4 weeks.

foods：
3 large red onions
2 teaspoons sea salt
200 ml cider vinegar
50 g granulated sugar
1 teaspoon black pepper
4 bay leaves