Besides being delicious, these little onions, when lacto-fermented, are poppable probiotic-rich shots of immune booster.
2 tablespoons mustard seeds
2 tablespoons black peppercorns
2 pounds pearl onions
2 bay leaves
2 sprigs tarragon
Black currant or grape leaves (1 or 2)
Make a brine by mixing 1-1/2 teaspoons of sea salt into 1 quart of unchlorinated, filtered water. Shake to dissolve and put the brine in the refrigerator.
Mix the mustard seeds with the peppercorns in a little bowl, and set it aside.
Peel the pearl onions carefully and rinse them thoroughly in cold water.
Sprinkle a bit of the mustard/peppercorn mixture into the bottom of a clean quart jar. Add a layer of onions. Fill the jar by layering onions and sprinkled-in layers of the spices.
Once the jar is full, slide the tarragon and bay leaves into the jar, against the sides.
Pour the chilled brine over the onions and spices, filling the jar to 1 inch below the rim. Cover the onions with the grape or currant leaves, and you can place a glass or ceramic weight on top of the leaf or leaves, if you’d like.
Seal the jar tightly with the lid or airlock and set it on the counter to ferment away from drafts and direct sunlight for about 2 to 3 days, or until it begins to get bubbly.
When the brine begins to get cloudy, move the jar to cold storage (cellar or refrigerator) and the onions will be fully ready to eat in six weeks. (You can eat them before then if you’d like.)