Fermented Onions Recipes

FERMENTED ONIONS RECIPE

Steps:

• Make a 2% brine: dissolve the salt in hot water; set aside to cool.
• Wash onions to remove any dirt from the papery onion peel; remove and reserve. Cut any other papery area of the next outer layer underneath the peel; reserve. Half the remaining onion from tip (scape) to root. Slice onions crosswise, about 3-5 mm thick. Determine the thickness of your slices depending on how you intend to use these onions after fermentation (i.e. on hamburgers or tacos, in soups or stews). Alternatively, chop the onions in whatever shape lends well to recipes that call for onions.
• Place the reserved onion peels into the bottom of a clean 1.5 L Airlock Fermenter. Layer the sliced onions over top, gently packing them with a clean fist or fermentation tamper. Pack jar with onions half an inch below the shoulder. Place a flat glass weight on top. Pour brine overtop to the neck of the jar or until it covers the glass weight by half an inch. (You may have brine left over.)
• Fill the large airlock with water to the fill line, and insert through the lid. Latch lid and clamp shut. Store at room temperature, between 18-21ºC, out of direct sunlight for 7 days days, then transfer to a fridge or cold storage (
• When ready to eat, replace airlock with the plug. Refridgerate after opening. Ensure onions stay submerged under brine. Discard the onion peels once the onions are consumed. Use within 3-6 months.

PICKLED ONIONS

Steps:

• Bring the onion, red wine vinegar, white vinegar, salt, and sugar to a boil in a saucepan over medium-high heat. Remove from heat and allow mixture to steep until the onion is tender, about 20 minutes. Cool completely before serving.

PICKLED ONIONS

Steps:

• Place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool. Once cool, trim roots and tops and peel. Sprinkle the salt over the peeled onions, stir and leave overnight.
• Next day rinse the onions well and dry with kitchen towel. Place the vinegar and honey into a large pan and gently heat just to dissolve the honey into the vinegar, but do not boil.
• Pack the onions into clean, sterilized jars. Pour over the hot vinegar mixture to fill the jars, and check there are no air pockets. Seal the jars and leave to cool. The onions will be ready to eat after about 1 month or better if kept for 2. Once opened store in the fridge.