Hot Pink Onions
So… I ferment a lot. My countertops are crowded with jars and crocks and bottles in all shapes and sizes. Most of my ferments are really good. Occasionally I make something that’s kind of meh. And every once in a while I hit it out of the park! This is one of those times. These onions are sooooo good. I. must. eat. them. on. everything! Hamburgers and sausages are an obvious choice, but they’re also great on pizza, sandwiches, salads, and stirred in soups. I need to make a really big batch of these. Immediately. 🙂
Hot Pink Onions
Makes 1 Quart
2lb. red onions
1t red pepper flakes
1t black peppercorns
1 bay leaf
1 slice red beet, about ¼” thick
These can be made either sliced or chopped; I prefer to chop them for a relish. Chop the onions and place them in a medium bowl, layering with the salt. Add the red pepper flakes and peppercorns. Use a spoon to toss everything together well and let sit for about 10 minutes. The onions will weep considerably and become juicy. Pack them into a jar, adding the bay leaf as you go. Be sure to pour any juices from the bowl into the jar.
Use your hand or any tool that fits to press the onions down firmly in the jar, leaving 2-3″ headspace. Put the slice of beet on top of the onions. Add a weight to the jar to keep everything submerged – this will be a very active, bubbly ferment. A small jar or shot glass will work. Secure the lid: if using a mason jar, leave the ring slightly loose; for a hermetic jar, clamp the lid shut.
Within 24 hours the onions should release enough juice to be completely submerged. If not, mix a brine of ½t salt in ½c water and add enough of that to cover them by about ½”. Allow to ferment out of the light for 4-6 weeks, until all signs of bubbling have ceased. Remove the slice of beet and bay leaf, and stir the onions a bit to evenly distribute the color. Store in fridge after fermentation is complete. Will be good to eat for many months.