How to Make Fermented Onions

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.


About John MacDowall

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.

4 Comments

  1. Very good idea, I hadn’t thought of preserving onions alone.

  2. 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!!

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