Last Updated on July 1, 2022 by Renee’
Fermented Pickled Red Onions are so easy to make & oh so healthy. I love them on salads & burgers or chopped up in tuna salad.
Since I was diagnosed with 3 autoimmune diseases I found that I needed more fermented vegetables in my diet. I love pickled red onions but wanted to make them healthier. So I decided to ferment them to have on salads, burgers, etc…
It seems as we have moved into the “convenient” world of processed foods and fast food, pickling with distilled vinegar was considered a “safe” method and we lost the understanding of the traditional wisdom of Lacto Fermentation.
Distillation destroys the enzymes & nutrients that are so important for fighting toxins & inflammation that causes leaky gut. Find out more about Leaky Gut here.
What you’ll need:
- Red Onions
- Filtered Water (I love my Berkey) Tap Water contains Chlorine which can kill the microbes necessary to ferment food.
- Sea Salt (Do not use table salt)
- any spices you might like (optional) I added garlic, thyme, oregano, basil & peppercorns to one of my jars. (I love greek salads & thought this would be great on them) I also did a jar plain to have on burgers.
To Make the Brine:
- Mix 1 Tbs. Sea Salt per 1 pt. of filtered water (Do not use Table salt)
Tools Needed:
- Mandoline Slicer, Food Processor or Sharp Knife
- Jars (I like Fido Jars) but you can use regular canning jars too
- Measuring Spoon
- Cutting Board (if using a knife)
- Bowl to put onions in until ready to put in jars
Directions:
- Mix Salt in 1 c. of warm filtered water, shake or stir until salt dissolves then finish adding cold filtered water to fill the jar. Shake or stir to mix.
- Slice the Onions thinly using a Mandoline Slicer, Food Processor or a Sharp Knife.
- Pack Onions in Jars tightly
- Pour brine over Onions until covered leaving 1 in. headspace.
- If needed, add a weight to keep onions submerged under the brine.
- Close the jar with the lid and set the jar on a plate at room temperature for a week or two. Burp the jar every day to release carbon dioxide and to make sure the vegetables are submerged. You’ll notice the water becomes bubbly & cloudy as the fermentation progresses. Taste them after 5-7 days. When they taste the way you like they are done.
- Transfer onions to the refrigerator. They should keep for at least a year. Mine never last that long. We eat them all the time!
*Scroll down for a printable recipe card.
Enjoy on salads, burgers or anywhere you usually use red onions or pickles.
More Fermenting Recipes:
- How to make Sauerkraut
- Fermented Pickled Okra
- How to make Fermented Cauliflower Pickles
- Fermented Dilly Green Beans
- Honey Fermented Red Onions
- Fermented Cherry Tomatoes
- Fermented Pickled Celery
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Fermented Pickled Red Onions
Ingredients
- Red Onions
- Filtered Water (I love my Berkey)
- Sea Salt (Do not use table salt)
- any spices you might like (optional) I added garlic, thyme, oregano, basil & black peppercorns to one of my jars. (I love greek salads & thought this would be great on them) I also did a jar plain to have on burgers.
- To Make Brine:
- 1 Tbs. Sea Salt per 1 pt. of filtered water (Do not use Table salt)
Instructions
- Mix Salt in 1 c. of warm filtered water, shake or stir until salt dissolves then finish adding cold filtered water to fill jar. Shake or stir to mix.
- Slice the Onions thinly using a Mandoline Slicer, Food Processor or a Sharp Knife.
- Pack Onions in Jars tightly
- Pour brine over Onions until covered leaving 1 in. headspace.
- If needed, add a weight to keep onions submerged under brine.
- Close the jar with the lid and set the jar on a plate at room temperature for a week or two. Burp the jar every day to release carbon dioxide and to make sure the vegetables are submerged. You’ll notice the water becomes bubbly & cloudy as the fermentation progresses. Taste them after 5-7 days. When they taste the way you like they are done.
- Transfer onions to the refrigerator. They should keep for at least a year. Mine never last that long. We eat them all the time!
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