Oh I dooo like a Ploughman’s! Isn’t it ANY time of year that you can grab a hunk of bread, some cheese, chutney and a pickled onion or two? (Of course, you can use any bread, any cheese that tickles your fancy ..)
I’ve just put together the most delicious raw, fermented apple chutney (coming soon) and to accompany that, here is THE simplest pickled onion recipe EVER ..
Pickled Onions
Gather Your Goodies
A bunch of shallots (however many you’d like to pickle!)
It’s Action Time!
Peel your shallots and place them in a 3/4 pint jar. (A little under 1/2 litre.)
1 teaspoon of ginger ferment juice. (I always have fermented ginger in my fridge and use the juice for pickling onions, fruits etc)
1/4 teaspoon good quality salt (not table salt).
Pour filtered water over the onions, so they’re submerged.
Use a cabbage leaf to hold the onions under the ginger water.
Keep a check on them.
Mine took about a week. It depends on the temperature of your fermenting room. 68-75 degrees is pretty good, but our room is much warmer! Temperature can vary so much. It’s up to you to look after your baby! 😉
You’ll see tiny bubbles in the water. After 3 days, pop the lid open. If there’s a hiss, they’re fermenting nicely.
Ooh, Really?!
My suggestion is that you take out one onion and chop a piece off (use clean hands and clean knife!) .. taste it and replace the rest of the onion into the liquid, using that as your taste test.
Avoid getting any germs/dirty fingers on the onion you’re putting back in. You don’t want to encourage any bad bacteria.
These are strong and will be delicious to pickled onion lovers!
Enjoy!
See you Wednesday with another fermented recipe ..
