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Pickled Red Onions

January 21st, 2008 · by Cyndi · 4 Comments

So easy and so good. These cultured onions are great on burgers, wraps, or anyplace you might think of adding onions.Thinly slice (I use a mandolin) peeled red onions into rings. They should be quite thin, so they don’t hold their shape well.

Sliced red onions with salt in a bowl

Add salt to taste. Let sit and/or knead a bit with one hand.

Pack onions tightly into a clean glass jar. Pour in any leftover onion juice. Label the jar with the product and the date.

Take a clean glass jar with a diameter smaller than the opening of the onion jar. Fill the smaller jar with water and put on a lid. Place it inside the onion jar to keep the onions submerged under the liquid. (The pan of water, and a touch of soap, is to keep out ants.)

Kim Chee, Onion Pickles, and Turnip Pickles fermenting

Cover the whole thing with a dish towel (to keep out flies) and check it the next day. If the water level has not come up high enough to completely cover the onions, add a bit of salt water, or juice leftover from previous ferments.

Check the onions daily to make sure they are not exposed to air. Bubbles in the jar are a good thing; it means that fermentation is happening. If you get a bit of mold on the top, scrape it off and continue.

I’ve made them twice now. The first time I used kosher salt and let it sit for a week. They were perfect: crisp and delicious and slightly sour. The second time I used celtic sea salt and added a little bit of the juice from the first batch. I also let it sit for a week. The juice helped the fermentation process start up faster, so this batch is more fermented than the first. I think I like the first one better, but they’re both very good.

4 medium sized onions packs a quart jar. I didn’t measure the salt but I’d guess about a tablespoon total, maybe more.

You can cook the onions but, if you eat them raw, you get all the benefits of the cultures. Just like with youghurt.

Sliced red onions in a bowl


Categories: Food · Recipes · Vegetable Dishes
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4 responses so far ↓

  • 1 Liz Hackney // Jan 26, 2008 at 11:21 am

    One of my clients (Laura Murra) sent me the link to your website. I have wanted to make pickled red onions for a long time. I will try this recipe – it’s so easy! I will let you know how it turns out.

  • 2 admin // Jan 26, 2008 at 5:39 pm

    Please do!

  • 3 Fish Stock | Norwitz Notions // Feb 9, 2008 at 7:41 pm

    […] in a pot and added the fish extras and started to simmer it on low heat. As I cut vegetables for my pickled red onions and kim chee, I threw in the trimmings: onions, leeks, napa cabbage, daikon radish, and a few […]

  • 4 Freestone Fermentation Festival 2010 | Norwitz Notions // May 22, 2010 at 12:20 pm

    […] of our kraut is red onion.  Most of the time it comes out fabulous.  Once in a while we get an unwelcome surprise.  I […]

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