Fermented Foods

How to Make Fermented Quick Pickled Red Onions At Home


These are so addicting!

How to Make Fermented Quick Pickled Red Onions At Home

Recipe by Kelsey ByeCourse: Fermented FoodsCuisine: MexicanDifficulty: Easy


Prep time



Spice up taco Tuesday with these divine quick pickled onions.


  • 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!

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