{"id":55,"date":"2008-01-21T17:11:56","date_gmt":"2008-01-22T01:11:56","guid":{"rendered":"http:\/\/norwitz.net\/blog\/2008\/01\/21\/pickled-red-onions\/"},"modified":"2008-03-03T17:14:39","modified_gmt":"2008-03-04T01:14:39","slug":"pickled-red-onions","status":"publish","type":"post","link":"http:\/\/norwitz.net\/blog\/2008\/01\/21\/pickled-red-onions\/","title":{"rendered":"Pickled Red Onions"},"content":{"rendered":"<p>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&#8217;t hold their shape well.<\/p>\n<p style=\"text-align: center\"><img decoding=\"async\" src=\"http:\/\/norwitz.net\/blog\/wp-content\/uploads\/2008\/01\/onion_pickles_bowl_1971.JPG\" alt=\"Sliced red onions with salt in a bowl\" \/><\/p>\n<p> Add salt to taste.  Let sit and\/or knead a bit with one hand.<\/p>\n<p>Pack onions tightly into a clean glass jar. Pour in any leftover onion juice.  Label the jar with the product and the date.<\/p>\n<p>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.)<\/p>\n<p style=\"text-align: center\"><img decoding=\"async\" src=\"http:\/\/norwitz.net\/blog\/wp-content\/uploads\/2008\/01\/ferments_in_jars_1977.JPG\" alt=\"Kim Chee, Onion Pickles, and Turnip Pickles fermenting\" \/><\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>I&#8217;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&#8217;re both very good.<\/p>\n<p>4 medium sized onions packs a quart jar.  I didn&#8217;t measure the salt but I&#8217;d guess about a tablespoon total, maybe more.<\/p>\n<p>You can cook the onions but, if you eat them raw, you get all the benefits of the cultures.  Just like with youghurt.<\/p>\n<p style=\"text-align: center\"><img decoding=\"async\" src=\"http:\/\/norwitz.net\/blog\/wp-content\/uploads\/2008\/01\/onion_pickles_finished_1978.JPG\" alt=\"Sliced red onions in a bowl\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;t hold their shape well. Add salt to taste. Let sit and\/or knead a bit with one [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[26,3,22],"tags":[7,6,49,8,11,77,34,5,12],"class_list":["post-55","post","type-post","status-publish","format-standard","hentry","category-food","category-recipes","category-vegetables","tag-dairy-free","tag-egg-free","tag-ferments","tag-gluten-free","tag-lowcarb","tag-photos-food","tag-raw","tag-vegan","tag-vegetarian"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack-related-posts":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/posts\/55","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/comments?post=55"}],"version-history":[{"count":0,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/posts\/55\/revisions"}],"wp:attachment":[{"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/media?parent=55"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/categories?post=55"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/tags?post=55"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}