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Pickled Onions

Pickled onions are one of those foods that was once preserved (or pickled) using the traditional method of lacto-fermentation. The natural lactic acid produced in the fermentation process produces that acidic pickled effect.

Pickled onions are more commonly preserved in vinegar today. Instead of being full of raw enzymatic action as they are when they are truly cultured, the vinegar-preserved onions do not contain live enzymes or probiotics.

So if you’re going to preserve onions give these cultured pickled onions a shot. You can use pearl onions or full-size onions that have been sliced.


  • 3 to 4 cups pearl onions (that have been peeled) or 2 to 3 onions thinly sliced
  • Brine made of 3 cups water and 2 tablespoons sea salt
  • 2 tablespoons brine from previous vegetable ferment (optional)

  1. Combine all ingredients in a quart-size jar. Try to push onions beneath level of brine. Cover tightly and culture at room temperature for 3 to 7 days, burping daily as needed to release gas pressure.
  2. Move to cold storage.
Sliced Onions for Lacto-fermentation

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