Last Updated on August 24, 2023 by Renee’
Have you ever fermented onions with honey? Me either. So I thought I would give it a try.
My daughter loves the pickled red onions that are on the salad that she gets at Panera Bread. I wanted to make them but make them healthier so I decided to ferment them with honey. I already Ferment Red Onions with a salt brine but she likes the sweetness of the ones at Panera.
I’ve fermented garlic with honey before so why not onions? Both are great on Salads! I love adding Fermented Pickled Onions on my burgers too!
They turned out so good. She’s begging for more.
Health Benefits:
Including fermented foods in your diet has many health benefits. Fermenting not only extends the shelf life of many foods but also may reduce the risk of many diseases, and helps to heal leaky gut. Fermenting is one of the best ways to get natural probiotics in your diet.
Raw Honey contains antioxidants (flavonoids & polyphenols), and helps to naturally reduce inflammation in the body. Raw Honey has antibacterial, antiviral, antiseptic, and antifungal properties, and has been used throughout civilizations as both food and medicine.
What you’ll need:
- Red Onions (If you don’t have red you can use yellow or white onions)
- Raw Honey (Very important that the Honey is Raw preferably local) I’m lucky that my dad has bees & we always have raw honey.
- Optional- Garlic Cloves
Tools Needed:
- Mandoline Slicer, Food Processor or Sharp Knife
- Jars (I like Fido Jars too) but you can use regular canning jars too
- Cutting Board (if using a knife)
- Bowl to put onions in until ready to put in jars
Directions:
- Slice the Onions thinly using a Mandoline Slicer, Food Processor, or a Sharp Knife.
- Pack Onions in Jar(s) tightly. Make sure that the jar(s) are completely dry & sterile.
- Pour honey over the Onions until covered leaving 1 in. headspace.
- Close the jar with the lid loosely and set the jar on a plate in a dark room at room temperature for a few days.
- The honey will start bubbling within a day or two.
- Every couple of days, screw the lid on tightly and turn the jar upside down to coat the red onions with honey. Don’t forget to screw the lid on tightly or there will be a mess.
- Turn the jar upright, loosen the lid, and continue to ferment for up to a month.
- Transfer onions to the refrigerator.
- Enjoy!
Notes:
- Make sure you use Raw Honey. It has naturally occurring yeast and bacteria that are necessary for the fermentation process to be successful.
- Can add peeled garlic cloves also.
- After using/eating the onions you can use the honey to make my Homemade Cough Syrup.
*Scroll down for a printable recipe card.
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This Honey Fermented Red Onion Recipe is a staple in our home. I hope you enjoy it as much as we do!
More Fermented Recipes:
- Fermented Pickled Red Onions
- Fermented Dilly Green Beans
- Fermented Pickled Okra
- Fermented Cauliflower Pickles
- Homemade Sauerkraut
- Fermented Cherry Tomatoes
- Fermented Pickled Celery
Honey Fermented Red Onions
Ingredients
- Red Onions
- Raw Honey
Tools Needed:
- Mandoline Slicer, Food Processor or Sharp Knife
- Jars
- Cutting Board (if using knife)
- Bowl to put onions in until ready to put in jars
Instructions
- Slice the Onions thinly using a Mandoline Slicer, Food Processor, or a Sharp Knife.
- Pack Onions in Jar(s) tightly. Make sure that the jar(s) are completely dry & sterile.
- Pour honey over the Onions until covered leaving 1 in. headspace.
- Close the jar with the lid loosely and set the jar on a plate in a dark room at room temperature for a few days.
- The honey will start bubbling within a day or two.
- Every couple of days, screw the lid on tightly and turn the jar upside down to coat the red onions with honey. Don’t forget to screw the lid on tightly or there will be a mess.
- Turn the jar upright, loosen the lid, and continue to ferment for up to a month.
- Transfer onions to the refrigerator.
- Enjoy!
Notes
- Make sure you use Raw Honey. It has naturally occurring yeast and bacteria that is necessary for the fermentation process to be successful.
- Can add peeled garlic cloves also.
Recommended Products
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Ball Regular Mouth Mason Jars with Lids and Bands, 16-Ounces (4-Pack) -
Bormioli Rocco Fido Canning Jar, Set of 3 (17.5 oz,33.75 oz,50.75 oz.) -
Nature Nate's, 32 Ounce, Organic, 100% Pure, Raw and Unfiltered Honey -
Cuisinart DLC-2009CHBMY Prep 9 9-Cup Food Processor, Brushed Stainless -
Chef Knife, Kitchen Knife 8 Inch Home Pro Cooking Chopper Knives High Carbon German Stainless Steel Ultra Sharp Blade with Ergonomic Handle -
GA Mandoline Slicer – Adjustable Mandolin Vegetable Slicer and French Fry Cutter, Food Slicer, Vegetable Julienne – Thick Sharp Stainless Steel Blades – Cut-Resistant Gloves and Food Holder
Hi Renee. I was wondering…why does it need to be refrigerated? I make the honey garlic and that just goes in a dark cabinet after a month of fermenting & burping. Do you have any insight on why the honey onions and the also your recipe for the strained honey-onion syrup would need to be refrigerated ? Also, do I have to strain the onions out of it or would it be ok to eat the onions also OR do the onions go bad in it over time and that’s why you strain them? Thank you for your help. I am trying to make more natural remedies for my family. 🙂
It’s just a personal preference for me. I think anything fermented is shelf stable from what I understand. As far as straining the onions, I don’t think it is necessary. I use mine on salads, hamburgers etc… Cudos to you for making more natural remedies for your family.
I saw a recipe for making fermented garlic with honey and it didn’t have to be refrigerated. Why do the onions have to be refrigerated after they have fermented long enough?
Actually, you don’t have to refridgerate as far as I know. I just do. It slows down the fermentation. Hope that helps. I also refridgerate all my ferments. I don’t think it is necessary, I just like them cold just like my pickles.
I saw a recipe for fermented garlic with honey. And I actually have some that I ordered from a different company. And they’re really good. I know that I can make those and they don’t have to be refrigerated because of the honey, but I’m wondering why do the onions have to be refrigerated after about a month? ? I just did not realize how healthy they are for you. I’m beginning to learn this and I wanna do it.
Renee, I used yellow onions. I’m still waiting to try them. I was trying to make honey onion cough syrup. So this is a win win. If I’m understanding this post correctly. I can eat the onions and reserve the honey for coughs.
Absolutely!! I also have a recipe for cough syrup & you could totally use this to make it with. https://www.thehealthnutmama.com/homemade-cough-syrup/
Once the honey and red onions and mixed in the jar, how long before you are able to consume it? I’ve never done this before, I apologize. We mixed them up Aug 2nd (this year).
Hi Erika,
Thanks for the question! Don’t apologize, this is how we all learn. I’m still learning everyday. I usually leave mine for about 30 days. That being said, start tasting about the 2 week mark. If you like the taste then go ahead & transfer to fridge. I would definitely leave at least 2 wks. Hope this helps.
Thank you!! Also, is it supposed to taste like an onion bagel with honey?
I’ve never had an onion bagel with honey, so I’m not sure. I like to put them on salads, hamburgers etc.
I think my batch of honey and yellow onions have been on the counter for two months now, will the honey and onions still be good to consume?
The honey should be fine & just check the onions to make sure they are not starting to rot. If not they should be good.
Hi ! How long does the fermented honey in onions stored in the refrigerator last?
From everything I have read, at least a year. I personally haven’t had mine last a year. We use them up pretty fast. Lol
Maybe around the 24th of Sept.
I would taste them & see how they taste. It’s been almost a month. Should be pretty good, now.
What kind of lids do you use? Canning jar lids or white plastic lids? Thanks !
I use regular (washed used ones) but I don’t see any reason you can’t use the white plastic lids.
Thank you, I just can’t get the honey to bubble so thought maybe the metal bands were too tight or something.
It is definitely different than using a salt water brine. How long has it been since you did them?
I think I started them about a month ago. At least the honey & onions should be OK to eat now. Thank You !
Let me know how they turn out!
Do you think yellow and white onions will be okay too?
I haven’t tried them but I don’t see why not. Let me know how they turn out!