Pickled onions have been a favourite around here, so we’ve been adding them to our summer meals to spice them up with some sweet and sour heat. We spent yesterday afternoon making a big batch to keep up with demand. Only instead of using apple cider vinegar for the brine, I made use of the kombucha that had gone a little too sour for drinking straight up. Quick pickled onions are simple to make and are a delicious accent to so many different meals.
Here’s our recipe using sour kombucha but you can use apple cider vinegar if there’s no kombucha on hand. I used a very large jar when I made this batch. The recipe below is for a pint jar but you can prepare any amount you want and change the recipe to your liking. (There are so many combinations!)
4 large purple onions
1 large knob of ginger
1 sprig of summer savoury
1 sprig of rosemary
1 tsp dried chilli peppers
1 tsp salt
1 tbsp honey
Enough kombucha (or ACV) to cover the ingredients.
Peel and thinly slice the onions. Then place them in a colander in the sink. Fill a kettle with water and bring to a boil. Slowly pour all of the boiling water over the sliced onions.
Start stuffing your jar with all of the ingredients. Don’t be afraid to experiment with different herbs and spices. I’m waiting on some of my jalapeño peppers to mature so that I can add them into the mix too.
As you stuff your onions into the jar, place the herbs throughout the different layers of onions. Sprinkle the salt and drizzle the honey on top of everything. When your jar is stuffed, slowly pour the kombucha in until everything is covered.
I leave the jar on the counter, with the lid off, for an hour or so, giving it time to cool completely before I put the lid on and store it in the fridge. Let the pickled onions hang out in the fridge for at least 4 days, if you can wait that long.😉 This gives it enough time for the flavour to fully develop.
Our favourite way to eat pickled onions is with refried black bean wraps. The wraps are made with spelt flat-breads, refried black beans, avocado, salsa, plain yogurt, hot sauce, grated cheese, lettuce, sliced tomatoes, and the pickled onions! We also chop them up and added them to salads and Buddha bowls.