Preserve Summer with Pickled Onions
Summer
While late-summer onions can be stored through the colder months, fermenting them softens their bite and transforms them into a bright, tangy garnish. They’re delicious on their own or paired with carrots or jalapeños, and they add depth to everything from salads to stews.
Recipe
Ingredients
- Sweet red or yellow onions
- Filtered water (or boiled and cooled water)
- Sea salt or kosher salt (non-iodized)
- Herbs and spices like peppercorns, allspice, or bay leaves.
Instructions
- Slice the onions into half-moons.
- Prepare the water: filter, or boil and cool to room temperature. (Chlorine can interfere with fermentation, so be sure your water is chlorine-free.)
- Weigh your empty jar and record the weight.
- Add the sliced onions to the jar, along with herbs or spices if you’d like.
- Pour in enough water to fully submerge the onions.
- Weigh the filled jar and subtract the weight of the jar itself.
- Calculate 2% of the total weight (onions + water). This is the amount of salt you’ll need.
- Weigh out and add the salt.
- Cap the jar and gently shake to dissolve the salt, then remove the lid.
- Place a fermentation weight on top to keep the onions submerged, then secure an airlock lid.
- Ferment in a cool spot for 5–7 days. Begin tasting around day 5. When the flavor is pleasantly tangy, it’s ready. If not, continue fermenting and taste daily until it suits your preference.
Equipment
- Canning jar (pint or quart, depending on batch size)
- Kitchen scale
- Knife and cutting board
- Fermentation weight (or a zip-top bag filled with water)
- Airlock lid
- Leakproof lid for storage
Notes & Variations
- Onions pair beautifully with jalapeños and carrots, experiment with combinations.
- For extra flavor, try adding bay leaf, mustard seeds, peppercorns, allspice, or chili flakes.
Serving Suggestions
- Tossed into salads and grain bowls
- As a garnish for tacos or sandwiches
- To brighten up soups and stews
Fermented onions bring a tangy lift to both fresh and hearty dishes. They’re simple to make, and a lovely way to preserve the summer harvest for autumn.
👉 What’s your favorite way to enjoy fermented onions? Leave a comment below.
