Believe it or not, pickled onions are actually quite delicious. During fermentation, they lose their sharp, acidic character and mellow quite nicely. Make these for use as a salad topping or to stick in sandwiches, or just to nibble on. Check out the video, above.
I was born in Poughkeepsie, NY. We moved to a farm during middle school where I learned about raising animals and growing food. Now, I live in the affluent suburbs of Washington, DC and wonder why people eat the way they do.
Very good idea, I hadn’t thought of preserving onions alone.
You wouldn’t expect these to be delicious or even edible, but they really take on a new life during fermentation!
HI John, I made the fermented onions from your YouTube video. The onions are crunchy and salty but the water is a little cloudy. I did not have any mold on them but the bag I used to sink the onions in the brine had some very light yellowish water on the bag at the jar mouth. Is that a bad thing? Or just a part of the fermenting? I sure hate to throw them away if that is common. They don’t smell bad, just oniony. And they are still crispy. Please Advise!
Sounds good to me. Use a clean towel to remove that little bit of discoloration. The cloudy water is a good sign of active fermentation. That saltiness will go away as the fermentation continues. Give them a taste!!