It's a getting a bit too warm in the hallway for fermentation. Yet we've kinda caught the bug. So why not play around with pickling? I love pickled onions and I'm thinking about using those Ghost Peppers, or maybe Red Habaneros to make some spicy pickled onions.
So I thought I'd go with a starter recipe for pickled onions, like we used to make "back home". The recipe has been scaled down for a single jar and can be doubled, quadrupled, etc as desired. You can add more salt, less salt, soy sauce, etc..... My original recipe had sugar.....equal to the amount of salt. No bueno here since the Missus is on Her "diet". I added a couple of cloves of garlic and three serranos.
Anyway, here's a decent base recipe. It's a nice start; you can make adjustments as you desire....
This is good with any rich meat...or fried chicken...or fried whateva'.
Easy "Local Kine" Pickled Onions:
3/4 cup bottled water
3/4 cup white vinegar
1 1/2 medium onions quartered - but not cut all the way through
1 1/2 Tb Kosher Salt
1/4 red bell pepper cut into strips
1/2 tsp black peppercorns
A couple of chilies, garlic, etc.....
- Wash a sterilize Ball jar - Combine water, vinegar, and salt. Stir until salt dissolves - Pack Ball jar with onions, bell pepper, etc.... - Add peppercorns - Pour in pickling liquid - Cover and seal. Leave in a dark place for 1-2 days shaking occasionally - Then refrigerate for at least 5 days before eating