It's a getting a bit too warm in the hallway for fermentation. Yet we've kinda caught the bug. So why not play around with pickling? I love pickled onions and I'm thinking about using those Ghost Peppers, or maybe Red Habaneros to make some spicy pickled onions.
So I thought I'd go with a starter recipe for pickled onions, like we used to make "back home". The recipe has been scaled down for a single jar and can be doubled, quadrupled, etc as desired. You can add more salt, less salt, soy sauce, etc….. My original recipe had sugar…..equal to the amount of salt. No bueno here since the Missus is on Her "diet". I added a couple of cloves of garlic and three serranos.
Anyway, here's a decent base recipe. It's a nice start; you can make adjustments as you desire….
This is good with any rich meat…or fried chicken…or fried whateva'.
Easy "Local Kine" Pickled Onions:
3/4 cup bottled water
3/4 cup white vinegar
1 1/2 medium onions quartered – but not cut all the way through
1 1/2 Tb Kosher Salt
1/4 red bell pepper cut into strips
1/2 tsp black peppercorns
A couple of chilies, garlic, etc…..
– Wash a sterilize Ball jar – Combine water, vinegar, and salt. Stir until salt dissolves – Pack Ball jar with onions, bell pepper, etc…. – Add peppercorns – Pour in pickling liquid – Cover and seal. Leave in a dark place for 1-2 days shaking occasionally – Then refrigerate for at least 5 days before eating
Looks like a must try recipe for me.
ooh pickled onions yummy 🙂
I just made pickled cherries. and so far they seem to be pretty tasty. they’ll be good with cheese.
Hi Kyle – Because the recipe is so basic, it’s a good recipe to help determine how you like your pickled onions.
Hi Kat – I know, I love pickled onions.
That sounds great Lynnea!
So fortuitous, my husband bought a big bag of red onions from Costco and I was worried they wouldn’t last long in the heat. I wanted a sugar-free recipe for pickled onions and here it is! I am making this on Friday. Thank you!
Hi Lisa – Have fun. I do suggest that you make a small batch first so you can adjust the recipe to your taste. Please let me know how things turn out.
The pickled onions turned out well. I cut the onions in chunks rather than slicing them and skipped the red bell pepper because the store didn’t have any and I am not a fan of the green ones. I did add several serrano peppers. I also added about a tablespoon of whole coriander seed. Years ago a friends Portuguese grandmother, who made really great pickled onions, told me that coriander seed really improves pickles. So thanks for the recipe and the nudge to make my own. I made a quart and it was gone in two days.
Hi Lisa – THanks for letting me know how things turned out as well as your modifications!