Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
I completely ran out of onion powder one day, and thought to myself - I can do that! So it's been a mission to dehydrate all my own powders ever since. And this one is effortless.
Fermenting onions in a salt brine turns onions into a slightly sweet, mildy tart and far less pungent treat to use in cooking or on top of salads. Plus, raw fermented onions don't give the eater the same lingering bad onion breath.
Crisp slices of red onion are marinated in a mixture of citrus juice, white wine vinegar, salt, pepper and allspice until tart and tender. Charred jalapeño and bay leaves are added to the mix to bump up the savory spice factor.
A quick and easy recipe with results that are crunchy and delicious. Once you've tried pickled onions you will always want to keep one or two jars on the pantry shelf.
These pickles are fantastic in so many things! I like doing pickled onions as a Winter project when fresh fruits become scarce. Some of my family members get genuinely excited when these pickles appear in their holiday gift bags.
