Red pearl onions fermented.

[Steve H]

If anyone here likes pickled red onions. Then these are a must try. I made these once already. I let them ferment for about 3 weeks. Then added about 1/4 cup cider vinegar.

This was 3/4 full 3 days ago! Man! They are great!

Pop these bad boys like popcorn. No messing around with the sliced style.

Ann picked up a couple more packs yesterday for me. So today I got them peeled and ready.

If you ever peeled pearl onions before knows it is a pain in the butt. The easy way is to put them in boiling water for about a minute. Then put in ice water. Then just trim the ends and squeeze. They'll slid right out of the skin.

Then fill up a mason jar almost to the top. Add 3 Tbs of pickling salt or sea salt. Cap it and shake it until the salt is fully dissolved and water turns clear. Then. What I do is pour the brine into a bowl. Add the onions to the mason jar. And add the brine back in. Put the whatever weight you have to keep the veggies fully submerged. I use these plastic floaty traps. Put on lid and the airlock. These will ferment for 3-4 weeks.

 

[SmokinEdge]

Those look delicious. May have to give this a go.

 

[6GRILLZNTN]

Those do look good Steve. Gonna try this if I can find the onions.

 

[Steve H]

Those look delicious. May have to give this a go.

Thanks! They are addicting.

Those do look good Steve. Gonna try this if I can find the onions.

I never saw them until a month ago. I'll be getting a few more packs the next time I get to the store.

 

[normanaj]

Love pickled red onion. Gonna have Jane give it a go if I can find the pearls.

 

[clifish]

If anyone here likes pickled red onions. Then these are a must try. I made these once already. I let them ferment for about 3 weeks. Then added about 1/4 cup cider vinegar.
View attachment 652980

This was 3/4 full 3 days ago! Man! They are great!

View attachment 652981

Pop these bad boys like popcorn. No messing around with the sliced style.

View attachment 652982

Ann picked up a couple more packs yesterday for me. So today I got them peeled and ready.

View attachment 652983

If you ever peeled pearl onions before knows it is a pain in the butt. The easy way is to put them in boiling water for about a minute. Then put in ice water. Then just trim the ends and squeeze. They'll slid right out of the skin.

View attachment 652984

Then fill up a mason jar almost to the top. Add 3 Tbs of pickling salt or sea salt. Cap it and shake it until the salt is fully dissolved and water turns clear. Then. What I do is pour the brine into a bowl. Add the onions to the mason jar. And add the brine back in. Put the whatever weight you have to keep the veggies fully submerged. I use these plastic floaty traps. Put on lid and the airlock. These will ferment for 3-4 weeks.

One more reason to get me into fermenting. I love my pickled sliced onions, need to find these pearls. what do you use for a pickling salt and how does it differ from normal salt?

 

[Steve H]

One more reason to get me into fermenting. I love my pickled sliced onions, need to find these pearls. what do you use for a pickling salt and how does it differ from normal salt?

You need to use either sea salt or pickling salt. Because table salt has iodine in it. Which kills the fermenting process. People do use Himalayan Sea salt. And swear by it. You also need to use purified water or distilled water if you're not on a well. Chlorine effects the fermenting process as well. You can just bring a pot of water to boil. And let it boil for 15 minutes. Then cool to room temp before using.

 

[gmc2003]

Those look fantastic Steve. I like pickled onions, but the only variety I've had are the ones that come in the pickled herring jars.

Point for sure
Chris

 

[chopsaw]

I bet those are great .

 

[jcam222]

I love pickled onions so I know these will be good!

 

[tbern]

Something that I've never tried, but look really good!! Thanks for the process and tips!

 

[Steve H]

Those look fantastic Steve. I like pickled onions, but the only variety I've had are the ones that come in the pickled herring jars.

Point for sure
Chris.

Thanks Chris. Ann loves pickled herring. Not me though!

I bet those are great .

They are very good.

I love pickled onions so I know these will be good!

Thanks Jeff! I'm surprised you haven't done this yet.

Something that I've never tried, but look really good!! That for the process and tips!

It's really easy to do. You don't need a bunch of fancy equipment.

 

[jcam222]

I need to Steve. I’m about to just blsck out the windows in the unused downstairs bedroom instead of just using the closet in there haha

 

[SmokinEdge]

Went to town and no red pearls but did find white pearl. They are now down in salt water with a few garlic cloves and a few shakes of red Chile flake. Now we wait. Thanks again Steve.

 

[mosparky]

Might have to give this a shot. I tried to make Kimchi and Kraut a year or 2 ago. Both complete fails. I bought seals, weights and jars just for fermenting and collected alot of recipes, but just kinda lost ambition.

 

[Steve H]

Might have to give this a shot. I tried to make Kimchi and Kraut a year or 2 ago. Both complete fails. I bought seals, weights and jars just for fermenting and collected alot of recipes, but just kinda lost ambition.

I know how that feels. I trashed the garlic ferment because even though it was going well. The smell was overpowering. Very strong smell. Ann requested I trash it.
And. I threw out a batch of dilly beans. Started getting too much Kahm mold. Looked nasty!

 

[Steve H]

Went to town and no red pearls but did find white pearl. They are now down in salt water with a few garlic cloves and a few shakes of red Chile flake. Now we wait. Thanks again Steve.

You're welcome. White pearls are good too!

 

[Gonna Smoke]

I've never seen red pearls, but the whites are readily available. Here it comes...

 

[Steve H]

I've never seen red pearls, but the whites are readily available. Here it comes...

White pearls are hard to find here in the past. But, I've seen them right next to the red pearls lately.

 

[mr_whipple]

I bought some fermenting lids and air locks a while back, but haven't made the initial leap yet. Looks like this might be it. I have a few bags of white pearls in the freezer for the cocktail onion recipe I'm about to try so I can do this also.