Pickled Red Onions (No Vinegar)

1. 1

   Make a brine with the salt and water. If the salt is fine enough it will dissolve by stirring.

2. 2

   Pop the garlic, mustard seeds, sprigs of herbs into the jar.

3. 3

   Pour the brine over the onion, leaving some room- a couple of inches- between the brine and the lid.

4. 4

   Weigh down with whatever you have at hand to keep the onions under the brine - lever down with something like a whole small apple, or fermenting weights, another onion cut in half to hold them down. (Or just keep an eye on it)

5. 5

   Leave to ferment on your bench for 5 days - taste and if not sour enough then let sit longer. When it's to your liking, take out the weights and pop into the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.