Quick Brine-Pickled Onions

  • 3-4 cups small pearl onions
  • Brine: 3 cups water : 2 tbsp salt (750ml water : 30gm salt)
  • Previous brine pickle (good to have but not essential)
  • 1-2 leaves of fig, horseradish, oak
  • Glass jar with lid about 1 litre capacity

 

  1. First make up the brine using cold or warm water (not chlorinated or with fluoride)
  2. Peel onions
  3. In the base of the jar place 1-2 leaves as above - this is to help keep the onions crisp.
  4. Add onions to the jar packing them in as tightly as possible.
  5. Pour enough brine over the onions to cover them then add another 1-2 leaves on top to help keep the onions submerged. That is essential to prevent any yeasts or moulds from growing. Ensure all air bubbles are released before closing the lid.
  6. You can place a 2-4 cm piece of whole carrot on top of onions to keep them under the brine.
  7. Place lid on jar and seal tightly
  8. Leave on the bench at room temperature for a few days or up to a week. You will see bubbles around the top of liquid and the brine will become cloudy. This is normal.
  9. Place in fridge for storage for many months.

This recipe was on my radio show at Freshfm.net here: https://player.accessmedia.nz/Player.aspx?eid=fd93fcbd-763c-4950-aa8b-9baffbca6353

 

 

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