Scandinavian Pickled Onions and Easy Pickling Juice

Combine the red onion and pickling liquid. Cover and store in a cold place for 4 hours.

PICKLING LIQUID 1-2-3
A Swedish feast cannot be without pickles. Pickling was historically an important way to preserve the harvest before the winter in Sweden.
Ättika is a strong Swedish white (clear) vinegar that is traditionally used for preserving. 1-2-3 refers to the proportions of vinegar, sugar and water, and this recipe is the basis for many pickled vegetables and fish. A Swedish feast cannot be without pickles.
 
In many countries the white distilled vinegar used for pickling is less concentrated (5–8%); if using this type of vinegar, the proportions of the recipe change to 2-2-2 – in other words, use more vinegar and less water.
 
Makes approx. 2.5 litres/4-1/2 pints/10 cups

450ml/16fl oz/2 cups 10–12% ättika (Swedish white vinegar)
900g/2lb/5 cups sugar
1.4 litres/ 2-1/2 pints / 6 cups water
1 tsp black peppercorns
3 bay leaves
 
Combine all the ingredients in a large pan and bring to the boil. Stir until the sugar has dissolved.

Excepted with permission from Food from the Fire: The Scandinavian Flavors of Open-fire Cooking.