Recipe: Tangy Fermented Red Onions

Posted on Thursday, September 14, 2017 | By Tali Biale |

One Ferment, Endless Summer Recipes

Make summer salads, barbecues, sandwiches and tacos sing!

Sometimes it's the simple things in life that make us the happiest. Summer is the season of simple joys: sitting in a hammock in the shade, jumping into a river on a hot day, enjoying a tomato straight out of the garden. Simplifying summer meals means more time to go out and enjoy the sunshine and that’s why these pickled red onions are our absolute favorite summer ferment. They couldn’t be easier to prepare, fermenting for only 2 weeks, and the uses for these babies are endless! Follow this recipe and check out some of our favorite ways to use these incredibly simple, utterly delicious fermented red onions.


  • 2 large red onions, sliced
  • 2 cups water
  • 2 Tbs kosher salt
  • Optional additions: rosemary, black peppercorns, bay leaf




  1. Thinly slice the red onions and pack into a clean quart-sized Mason jar. You can add optional herbs for even more flavor!
  1. In a separate container, dissolve the salt in the water.
  1. Pour the salt water into the jar so that the brine covers the onions, leaving ¾ inch of headspace at the top of your jar. There should be plenty of brine, but mix up a little more if you’re short.
  1. Attach the FARMcurious Fermenting Set lid, and insert the airlock and rubber stopper into the top. Be sure you’ve filled the airlock half-way full of water.
  1. Set the jar away from direct sunlight and allow to ferment for 2 weeks, longer if you like a more pungent flavor.
  1. Once the onions are fermented to your liking, place a lid on the jar and store it in the fridge. We have a feeling it won’t last long!

Using your fermented red onions:

  • On a burger or hot dog: is there anything better than a summer BBQ? Set a jar of your fermented onions out with the rest of the condiments, but don’t be surprised if they’re gone before the celebration is over!
  • In potato/chicken/macaroni/egg/tuna/you-name-it salad: If you’re planning a picnic or potluck, these onions are the perfect addition to take your favorite mayo-based salad from ho-hum to spectacular.
  • Taco night! Long summer nights mean more dinner parties and a taco party is always a blast. Whatever you choose to put in your taco--chicken, steak, veggies--the tangy zip of these onions is an essential topping.
  • Liven up a salad: these onions will give a salad (especially a kale salad!) a really interesting kick and will please even those opposed to raw onions since the fermenting process takes away the sharp, oniony bite.
  • On pulled pork sandwiches, grilled cheese sandwiches, or any other sandwich you fancy!