Peel and thinly slice the red onion into half-moons. Place the sliced onions in a clean glass jar.
In a mixing bowl, dissolve sea salt and honey (or sugar) in water to create the brine.
Add whole black peppercorns, smashed garlic, bay leaf, and red pepper flakes (if using) to the brine. Stir well to combine.
Pour the brine mixture over the sliced onions in the glass jar, ensuring that the onions are fully submerged.
Use a glass weight (pickle pebble) to keep the onions submerged. Attach an airlock to the jar.
Allow the pickled red onions to ferment at room temperature for 3-7 days. Check daily for bubbles and the desired level of tanginess. You can start tasting them after 3 days and continue fermenting to your preference
Once the fermented pickled red onions reach your desired level of tanginess, remove the weight, secure the jar lid tightly, and transfer it to the refrigerator. These fermented pickled red onions can last for several weeks. Remember to keep them submerged in the brine to maintain their freshness.
Ingredients
Directions
Peel and thinly slice the red onion into half-moons. Place the sliced onions in a clean glass jar.
In a mixing bowl, dissolve sea salt and honey (or sugar) in water to create the brine.
Add whole black peppercorns, smashed garlic, bay leaf, and red pepper flakes (if using) to the brine. Stir well to combine.
Pour the brine mixture over the sliced onions in the glass jar, ensuring that the onions are fully submerged.
Use a glass weight (pickle pebble) to keep the onions submerged. Attach an airlock to the jar.
Allow the pickled red onions to ferment at room temperature for 3-7 days. Check daily for bubbles and the desired level of tanginess. You can start tasting them after 3 days and continue fermenting to your preference
Once the fermented pickled red onions reach your desired level of tanginess, remove the weight, secure the jar lid tightly, and transfer it to the refrigerator. These fermented pickled red onions can last for several weeks. Remember to keep them submerged in the brine to maintain their freshness.