Like this Post? Please Share the Love!
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Share on Yummly
Yummly
Tweet about this on Twitter
Twitter
Share on StumbleUpon
StumbleUpon
Email this to someone
email
Print this page
Print

FTC Disclosure: Delicious Obsessions may receive comissions from purchases made through links in this article. Read our full terms and conditions here.

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 are 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. 🙂

Delicious Obsessions is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Read our full terms and conditions here.

Like this Post? Please Share the Love!
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Share on Yummly
Yummly
Tweet about this on Twitter
Twitter
Share on StumbleUpon
StumbleUpon
Email this to someone
email
Print this page
Print