Inspired by Rosa Vera, one of our original culinary students who is now an experienced chef, this pickled onion recipe remains one of our all-time favorites. While not a fermentation, these delicious preserved onions are easy to use in salads, as side dishes, or as toppings on recipes like The Perfect Cucumber-Tomato Salad (here), Texas Caviar (here), or any of the Buddha Bowls (here). They also make a great nightshade-free salsa when tossed with cucumbers and avocados.
• 2 cups filtered water
• 2 medium red onions, halved and sliced into ⅛-inch-thick half-moons
• ¼ cup umeboshi vinegar (see here)
• 2 tablespoons unseasoned rice vinegar or vinegar of your choice
• ½ teaspoon coarsely ground black pepper
• ½ teaspoon dried oregano
• 2 cloves garlic, halved
• 1 (½-inch) piece fresh ginger, peeled and cut into thin rounds
• 1 cabbage leaf, rinsed
Bring the water to a boil in a small saucepan. Add the onion and cook for 1 minute. Drain the onion in a fine-mesh sieve set over a bowl; set aside the cooking liquid. Transfer the onion to a quart-size glass jar or other glass container with a lid.
In the same saucepan (no need to wash it), combine the umeboshi vinegar, rice vinegar, pepper, oregano, garlic, and ginger. Bring to a boil. Remove immediately from the heat.
Pour the hot vinegar mixture over the onion in the jar. Add the reserved onion cooking liquid to fill the jar to within 1 inch from the rim. Discard remaining cooking liquid. Wedge the cabbage leaf over the top of the onions and tuck it around the edges to hold the onion beneath the liquid.
Set on the counter and cover with a lid. Let pickle for 8 to 24 hours. Check the taste after a few hours, using clean utensils. Vegetables will pickle faster in warmer climates. Make sure the onion stays packed beneath the liquid and add salted water (2 teaspoons sea salt dissolved in 1 cup warm filtered water) as needed.
When the onion is pickled to your liking, seal the jar and refrigerate. The onion will continue to slowly pickle in the refrigerator. It will keep for about 1 month.
Calories: 2 (Per 1 tablespoon)
Carbohydrate: 0 g
Protein: 0 g
Fat: 0 g