The art of pickling: all you need is some great, fresh ingredients and a refrigerator! We have one of those items, so let’s help you with the other. We found a great way to start the pickling process with inspiration from She says it only takes about 10 minutes to prepare, and once the recipe is completed, just refrigerate the items for a minimum of four hours.

Here’s her suggestion for pickling onions– the same recipe also works for thinly sliced cucumbers, radishes, matchstick carrots or cabbage, but Lena suggests adding garlic cloves, fresh dill and a bay leaf for the cabbage.

Lenas Onions

Pickling onions ingredients:

  • 1 large onion
  • ¾ cup rice vinegar
  • 2 cups water
  • 1 ½ tbsp sea salt


  • Peel the red onion in half, then peel and slice very thin half circle slices
  • Add onions into a bowl, rinse with warm water and lightly squeeze the onions. Drain the water.
  • Place the onions in a jar of your choice. Then add in the salt, warm water and rice vinegar. Mix with your hands or close the lid and shake.
  • Refrigerate for at least four hours but the pickling process works best when kept refrigerated overnight.

Your concoctions or should we say true masterpieces will stay fresh and tasty for up to two weeks! Now the only tough part is to decide how to enjoy them best– with salads, sandwiches, on toast?