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Pickled Onions

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Lacto-fermented red onions

Red onions after fermentation

Recently I joined a CSA (community supported agriculture) where we get a big box of local, organic fruit and vegetables every week.  I ended up getting a big bag of red onions and had no idea how my husband and I would eat them all before they went bad.  So… of course, I decided to ferment them!! I’ve had pickled onions before and they were very tasty.  This uses the lacto-fermentation method which basically means fermenting in a salt brine.  It’s super easy, basic and only requires 3 ingredients.

Lacto-fermented red onions aka pickled red onions

Before fermentation

 

Pickled Onions
 
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Recipe type: Fermented Veggies
Ingredients
  • 2 lbs. red onions (4-5 onions)
  • 1 tbl. Sea Salt
  • 3-4 cups purified water
Instructions
  1. Slice the onions in a food processor or by hand and place them in a mason jar. You may need more than one jar depending on how many onions you use.
  2. Warm up ½ cup of water and add the salt to it. Stir until the salt dissolves. Add the rest of the cold water to the salt mixture. Once the brine has cooled to room temperature, add it to the jar with the onions. Make sure to cover the onions completely in the brine. Cover and let sit on the counter for 5-7 days before placing in the refrigerator.
Notes
You can taste the onions as they ferment on the counter and place them in the fridge once they have developed a flavor that you like. I usually taste them after 4 or 5 days and then leave them out longer if I want them to develop a more sour, pickly flavor. These will last in your fridge for up to a year.

 

Comments

    • danielle says

      Hi Victor, you can just cover with a mason jar lid loosely to let gas escape as it ferments. You could cover it with cloth too. Anything to keep flies out will work.