Ecomely

Language

Kiseli luk (Serbian pickled onions): recipe illustration
Sauces & basics

Kiseli luk (Serbian pickled onions)

Onions marinated in a sweet-and-sour vinegar brine flavored with bay leaf, keeping a slight crunch. This tangy condiment goes with grills, cheeses and bean dishes.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Nutrition facts

65 kcal per serving

Protein
4.5 g
Carbohydrates
9.5 g
of which sugars
8 g
Fat
0.6 g
of which saturated fat
0.2 g
Fiber
1.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the onions and cut them into wedges or thick rings.
  2. In a saucepan, bring the vinegar, water, salt, sugar, bay leaves and peppercorns to a boil.
  3. Add the onions and simmer for just 2 minutes, without cooking them fully.
  4. Transfer everything to a sterilized or clean jar, making sure the onions are submerged.
  5. Let cool, then close the jar and keep it in the fridge. The onions are ready after 24 hours and keep for about ten days.

Variations and tips

Spicy version. Add a pinch of dried hot chili to the brine for a little heat.

More ideas

Kiseli šargarepa (pickled carrots)15 min · 4 serv. · budget-friendlyKiseli paradajz (pickled tomatoes)25 min · 4 serv. · budget-friendlyKuvani krompir sa lukom (potatoes with onion)35 min · 4 serv. · budget-friendlyPindjur1 h 20 · 6 serv. · budget-friendlySlatko1 h 15 · 8 serv. · budget-friendlyUrnebes15 min · 4 serv.Kuvani kukuruz sa sirom (boiled corn with cheese)35 min · 4 serv. · budget-friendlyGibanica1 h 05 · 6 serv.

Original Ecomely recipe.