Pickled onions are more commonly preserved in vinegar today. Instead of being full of raw enzymatic action as they are when they are truly cultured, the vinegar-preserved onions do not contain live enzymes or probiotics. So if you’re going to preserve onions give these cultured pickled onions a shot. You can use pearl onions or full-size onions that have been sliced.
- 2 Tbsp. sea salt
- 4 cups water
- 3-4 cups pearl onions, peeled or 2-3 onions, thinly sliced
- To prepare brine, dissolve salt in water.
- Place the onions in the jar and pour brine over onions, leaving 1-2 inches headspace.
- If necessary, weigh onions down under the brine to keep them submerged.
- Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band
- Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
- Once the onions are finished, put a tight lid on the jar and move to cold storage.