Like this Post? Please Share the Love!
Share on FacebookPin on PinterestShare on YummlyTweet about this on TwitterShare on Google+Share on StumbleUponEmail this to someonePrint this page

FTC Disclosure: This post contains affiliate links which means if you make a purchase through one of these links, I may earn a small commission on your sale which allows me to cover a portion of the cost of running the Delicious Obsessions site and free content we provide every week. This has no effect on your price and is simply a cost of doing business from the company you purchase from. I only recommend products or services that I have personally tried and love. You can view it like leaving a tip. Thank you for your support!

Delicious Obsessions: Lactofermented Onions in a Pickl-It | www.deliciousobsessions.com Follow Me on Pinterest

I am slooooooowly going through my old ferments and getting them updated for the anaerobic fermenting vessels. I will, at some point, get them all updated. It’s just going to take me awhile! 🙂

I did get my original pickled onion recipe updated and that is what I’m sharing with you this week. This recipe is SO easy! Two ingredients is all you need – onions and brine (I guess brine is technically two ingredients). You can also make these fancier by adding some garlic or fresh herbs. I meant to add garlic and thyme to my batch, but I was crying so hard by the end of slicing all those onions that I completely forgot. My health food store had a great price on red onions recently, so I stocked up. Those are some of the strongest red onions I’ve ever sliced. I made two slices in my first onion and was already crying! Tears and sharp knives are not a good combo!

If you don’t like red onions, feel free to use a different variety. These “pickled” onions are delicious in salads, on sandwiches, with eggs, on pizza, and more. Really, you can use them any way you would regularly use onions. Delish! I made a two liter jar, but you can make more or less, depending on how much you like them. They will last upwards of a year in cold storage, so it’s a great chance to make a big batch. They do get better with age. The picture above I took before the fermenting got underway. I thought they were much prettier at the start than they were once they were fermented. 🙂

*Advertisements from my trusted affiliate partners*

Sauerkraut and Pickling Crocks and Supplies

 

Paid Endorsement Disclosure: Delicious Obsessions is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. This post may contain affiliate links and/or ads. We only recommend products or services that we have personally tried and love. When you make a purchase through any of these links, we earn a small commission on each sale, which allows us to cover a portion of the cost of this site. This has no effect on your sale price and is simply a cost of doing business for the company you are purchasing from. All funds received help with the continued maintenance of this website and free content. You can view it like leaving a tip. Thank you! Read our full terms and conditions here.

Real Food 101: Practical Tips for Healthy Eating - Get your Free copy today!

About Jessica Espinoza

Jessica is a real food wellness educator and the founder of the Delicious Obsessions website. She has had a life-long passion for food and being in the kitchen is where she is the happiest. She began helping her mother cook and bake around the age of three and she's been in the kitchen ever since, including working in a restaurant in her hometown for almost a decade, where she worked every position before finally becoming the lead chef. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.

Like this Post? Please Share the Love!
Share on FacebookPin on PinterestShare on YummlyTweet about this on TwitterShare on Google+Share on StumbleUponEmail this to someonePrint this page