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Pickled Onions

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.


  • 2 tablespoons sea salt
  • 4 cups water
  • 3-4 cups pearl onions, peeled or 2-3 onions, thinly sliced


  1. To prepare brine, dissolve salt in water.
  2. Place the onions in the jar and pour brine over onions, leaving 1-2 inches headspace. 
  3. If necessary, weigh onions down under the brine to keep them submerged.
  4. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  5. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
  6. Once the onions are finished, put a tight lid on the jar and move to cold storage. 


Makes 1 quart

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