Fermented Red Onions

Remember that delicious cucumber mint salad I posted about on Facebook earlier in the week from GNOWFGLINS that I added those beautiful fermented red onions to?  These are those onions.  Fermented onions are quickly becoming one of my favorite ferments.  They add an amazing depth of flavor to so many dishes.  I add them on top of green salads, chopped up and mixed into cold salads, even in hot dishes.  If you use them in a hot dish, mix them in after the dish is cooked to keep the probiotic benefits.  The brine from these onions is delicious as well.  It works beautifully in place of vinegar in salad dressings or potato salad.  You can also use the fermented onions in place of fresh onions in my Lemon Poppyseed Dressing.

Cucumber Mint Salad from GNOWFGLINS with added fermented onions. So pretty!

And the best part… they are purple!  Purple is my favorite color so any food that I can make purple is a super bonus.  These onions came from the organic farm up the road from us that the boys and I are working at.  We helped plant these beauties and I’ve been waiting ever so patiently for them to be big enough to pick so I could ferment them.

Onions before fermenting.

Onions after fermenting.

Fermented Red Onions

  • 4 red onions (or as many as you want to make)
  • 2% salt brine (19 gms of salt per 1 quart of filtered water)

Trim off root end.  Peel of outer layer of skin and save the skin.  Slice onions thinly.  Place skins in the bottom of your Pickl-it and pack sliced onions on top.  I filled a 1.5L jar with my 4 med sized onions.  Adding the skins helps make the color deeper so putting them in is optional.  Weigh onions down with a Dunk’R and let set for about a week.  Once bubble activity dies down, remove to cold storage.  In an airtight vessel, these will last a good year or so.

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