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.

Now we know pickled onions as being preserved in vinegar today. Instead of being full of raw enzymatic action as they are when they are truly cultured, the vinegar-preserved onions are for all intents and purposes, dead.

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.

Ingredients:

• 3.5 cups pearl onions (that have been peeled) or 2-3 onions thinly sliced
• brine made of 3 cups water and 2 tablespoons sea salt
• 2 tablespoons brine from previous veg ferment (optional)

Instructions:

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

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