Probiotic Pickled Onions –
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.
Lacto-fermented Pickled onion recipe –
- 3 to 4 cups pickling onions (top and tail – blanche and peel)
- Brine made of 3 cups water and 2 tablespoons sea salt – honey to sweeten if desired.
- 2 tablespoons brine from previous vegetable ferment or mother (optional)
- TBS Coriander seeds, whole black peppercorns, 2 TBS Yellow mustard seeds, 4 bay leaves and TS of minced garlic.
- Once onions are peeled dust in sea salt and place in the fridge for 4- 5 hours. Then remove, wash and dry.
- Pack pickling onions in quart Ball Mason Jars and ad the pre-prepared liquid warm – cap jars – leaving a approx. 5mm head room.
- Please make sure you push the onions beneath level of brine (use some scrunched up baking or grease proof paper). Cover tightly and culture at room temperature for 3 to 7 days, burping daily as needed to release gas pressure.
- Move to the fridge once the desired fermentation has been reached to slow and stall further fermentation while consumed.
These fermented pickles are the best you can eat for you health and well being – this is basically the way they were produced right up until they were heat sealed in jars under in a vinegar brine.
ENJOY!! Cheers, Steve.