These are so addicting! And they are absolutely my favorite way to eat onions. These fermented quick pickled onions are tangy, sweet and spicy and bring a burst of flavor to just about any Mexican dish. Add it to your tacos, quesadillas, nachos, enchiladas and so much more!
How to Make Fermented Quick Pickled Red Onions At HomeCourse: Fermented FoodsCuisine: MexicanDifficulty: Easy
Spice up taco Tuesday with these divine quick pickled onions. This recipe calls for measuring in grams, which requires a kitchen scale. Don’t have one? This is the Escali Digital Food Scale that I use now. I love it!
200 grams chopped red onion
200 grams sauerkraut brine
100 grams raw apple cider vinegar
5 grams sea salt
Juice of one lime
Mustard seeds or peppercorns (optional)
- Wash and sanitize fermentation equipment (a splash of cheap vodka will do the trick).
- Set your scale on a flat surface and set it to weigh in grams.
- Place a clean mason jar on the scale, and tare/zero the scale.
- Add 200 grams of Sauerkraut Brine to the mason jar.
- Add 100 grams of apple cider vinegar to the mason jar.
- Add the juice of one lime to the mason jar.
- Chop onions to desired thickness and add 200 grams of chopped onions to the mason jar.
- Add 5 grams of salt to the mason jar.
- Add in one teaspoon of mustard seeds or peppercorns (optional).
- Place your mason jar lid on the jar, and secure tightly. Shake the jar for 2 minutes to combine the ingredients.
- Leave at room temperature for 12 to 24 hours. Stir or shake the onions every few hours. Refrigerate after 12 to 24 hours.
- When cold, you’re ready to enjoy!
- Don’t forget to take pictures and please share your creations with us @beniciafermentory