Sweet Onions In Salt Brine Recipes

FERMENTED ONIONS

Steps:

• Prepare the onions by slicing off the ends and peeling them. Pearl onions are easier to peel if they are submerged in cold water for about 10 minutes. Do not blanch them, as you don't want to kill the natural bacterial culture on the onion. Large onions can be halved and sliced into thin rings.
• Mix the salt and 1 cup of water in a quart-sized (1 L) jar to make a brine. Mix in the culture, if you are using one. Onions don't need a starter culture, however, it is a nice way to add flavor. See the section above for details.
• Add the onions to the jar and top with a weight. Onions float, so it's important to use a weight to keep them submerged in the brine. Add enough additional water to fully submerge the onions. The exact amount required will depend on whether you're using pearl onions or sliced onions, and if you're using a starter.
• Leave the onions somewhere dark to ferment for up to 1 week. They can be left in a dark location for up to a year, however, you need to take extra care to ensure a good ferment. See the notes for details.
• After fermenting, store in the fridge and use within 1-2 months.

SWEET PICKLED ONIONS RECIPE

Steps:

• Stuff the onions into a pint-size mason jar.
• Combine the remaining ingredients in a small saucepan, and heat them until they boil, stirring until the sugar dissolves. This should only take a few minutes. Turn off the stove, and pour the hot brine into your jar. The heat from the brine will soften the onions.
• Screw the lid onto your jar loosely, and set it on the counter to cool. Once it's cool enough to handle, you can tighten the lid and stick the jar into the fridge.

CREAMY SWEET ONIONS

Steps:

• Place the onions in a large bowl; set aside. In a small saucepan, combine the sugar, vinegar, water and salt. Bring to a boil; pour over onions. Cover and refrigerate overnight., Drain onions, discarding liquid. In a large bowl, combine the sour cream, mayonnaise, celery seed, salt and pepper. Add onions; toss to coat.

SWEET ONIONS IN SALT BRINE

Steps:

• Combine 4 cups water and the salt in a medium bowl. Stir to dissolve the salt. Pack the sliced onion and jalapeño if using into 2 sterilized quart glass jars with tight lids. Pour over the brine, leaving 1 inch of headroom between the top of the liquid and the top of the jars. If necessary, weigh the onions down under the brine to keep them submerged (see Cook's Note).
• Cover the jars with pieces of parchment paper or cheesecloth and seal lightly with a canning ring or a rubber band. Ferment at room temperature (60 to 70 degrees F is preferred) for at least 4 days and up to 2 weeks. The longer the ferment, the more flavorful the product. Taste it to see how you like it! Make sure to place in a shallow plate or bowl to catch any juices and if using a tight lid, "burp" the ferment daily to release excess pressure.
• Once the onions are finished, put a tight lid on the jars and move to the fridge for up to 2 weeks.

QUICK PICKLED SWEET ONIONS

Steps:

• Bring all ingredients except onions to a boil.
• Reduce heat and gently boil for one minute.
• While mixture is boiling, cram onion rings into a glass jar as tightly as you can. Don't worry if the rings break. This is not a pretty pickle.
• Remove boiling mixture from stove and pour directly into the jar. Allow bubbles to rise to the surface, then refill as needed leaving 2cm headroom.
• Screw lid on gently and allow to cool on counter top.
• Once cooled, refrigerate for up to one month.
• This is not a sterilized pickle. Do not store unrefrigerated!

CARAMELIZED SWEET ONIONS

Steps:

• Melt butter in a large skillet over medium heat. Add onions; cook, stirring occasionally, until all juices have evaporated, about 20 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until onions are very tender and golden brown, 1 hour to 1 1/2 hours. Season with salt and pepper, and serve.