$3.99 Flat Rate Shipping | SALE: 20% OFF Winemaking Supplies - Use Code MERLOT | Hurry! Sale ends MIDNIGHT!

Loading..

Product was successfully added to your shopping cart.

5

Product was successfully added to your comparison list.

Lacto-fermented Purple Onion Relish

 

Not only does this relish provide a zesty tang for sandwiches or burgers, it’s also very pretty!


Ingredients:

  • 3 medium purple onions, coarsely chopped
  • 2 tablespoons whole black peppercorns (optional)
  • 1-2 teaspoons sea salt
  • Filtered water


Instructions:

  1. Place purple onions and peppercorns into a medium non-reactive bowl. Sprinkle with salt; stir and pound lightly with a wooden spoon. Cover bowl with a towel and allow onions to sit undisturbed for 10-15 minutes.
  2. Scoop salted onion mixture into two clean pint jars, leaving about an inch of space from the top of the jar. Press relish down with a wooden spoon to compact it and cause the juices to rise.
  3. Fill remaining space in the jars with filtered water, leaving 1 inch of headspace.  
  4. Cover with an airlock fermentation lid or regular, closed tightly.
  5. Ferment away from drafts and direct sunlight for 4-5 days. Burp jars regularly and press the relish down into the liquid daily to keep onions submerged.
  6. Once the relish has become bubbly and fragrant, move the jars to cold storage.


This relish will keep sealed in the refrigerator for 6 to 7 weeks. 

 

Ready to Learn More?

 

                                                
   
Purple onion with black peppercorns and bay leaves

Related Articles & Recipes

 

Related Products

Fermented Vegetable Master Fermenting Crocks
Wild Fermentation Wild Fermentation