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
- First make up the brine using cold or warm water (not chlorinated or with fluoride)
- Peel onions
- In the base of the jar place 1-2 leaves as above - this is to help keep the onions crisp.
- Add onions to the jar packing them in as tightly as possible.
- 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.
- You can place a 2-4 cm piece of whole carrot on top of onions to keep them under the brine.
- Place lid on jar and seal tightly
- 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.
- 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