How long does Perfect Pickled Onions (Fermented in Salt Brine) take to ferment?

Perfect Pickled Onions (Fermented in Salt Brine) takes approximately 3 days to ferment at 68-75°F (20-24°C). The exact time may vary depending on temperature and desired flavor intensity.

Is Perfect Pickled Onions (Fermented in Salt Brine) vegan?

Yes, Perfect Pickled Onions (Fermented in Salt Brine) is completely vegan-friendly. All ingredients used are plant-based with no animal products.

Is Perfect Pickled Onions (Fermented in Salt Brine) gluten-free?

Yes, Perfect Pickled Onions (Fermented in Salt Brine) is gluten-free and safe for those with gluten sensitivities or celiac disease.

How difficult is it to make Perfect Pickled Onions (Fermented in Salt Brine)?

Perfect Pickled Onions (Fermented in Salt Brine) is rated as easy. This recipe is beginner-friendly and requires minimal experience. Active prep time is about 15m.

What equipment do I need to make Perfect Pickled Onions (Fermented in Salt Brine)?

To make Perfect Pickled Onions (Fermented in Salt Brine), you'll need: TOPZEA Fermentation Glass Weights (9-Pack) for Wide Mouth Mason Jars, Paksh Novelty Wide Mouth Mason Jars 32 oz (12-Pack), Masontops Pickle Pipes – Airlock Fermentation Lids (Small Mouth, 4-Pack), Masontops Pickle Pebbles – Glass Weights for Wide Mouth Mason Jar Fermentation (4-Pack), Wide Mouth Mason Jars 32 oz (4-Pack) by Miuyhji. Most of these are standard fermentation supplies that can be reused for many recipes.

How many servings does Perfect Pickled Onions (Fermented in Salt Brine) make?

This recipe yields approximately 16 servings. You can easily scale the recipe up or down by adjusting the ingredient quantities proportionally.

How should I store Perfect Pickled Onions (Fermented in Salt Brine)?

Once fermented to your liking, store Perfect Pickled Onions (Fermented in Salt Brine) in the refrigerator to slow down fermentation. Properly stored, it will keep for several weeks to months. Always use clean utensils when serving to prevent contamination.

Fermented Pickled Onions Recipe

Name: Perfect Pickled Onions (Fermented in Salt Brine)
Prep time: 15 min
Total time: 15 min
Yield: 16 servings
Cuisine: International
Ingredients: 3 large (about 1.5 pounds / 680g) Red onions, medium-sized; 2 tablespoons (30g) Fine sea salt or pickling salt (non-iodized); 4 cups (950ml) Filtered or non-chlorinated water; 1 teaspoon Black peppercorns (optional); 2 leaves Bay leaves (optional); 1 teaspoon Mustard seeds (optional)

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Recipe by Ori Iscovici

Published 1/1/2026

Make It Yours

Ingredients

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3 large (about 1.5 pounds / 680g)Red onions, medium-sized
Note: Red onions provide beautiful color and mild sweetness. Yellow or white onions work too, but red creates the most visually stunning pickles.
2 tablespoons (30g)Fine sea salt or pickling salt (non-iodized)
Note: Avoid iodized salt as it can inhibit fermentation. Sea salt or pickling salt works best for a clean brine.
4 cups (950ml)Filtered or non-chlorinated water
Note: Chlorine in tap water can prevent fermentation. If using tap water, let it sit uncovered for 24 hours to allow chlorine to evaporate.
1 teaspoonBlack peppercorns (optional)
Note: Adds a subtle spicy note and complexity to the brine.
2 leavesBay leaves (optional)
Note: Provides aromatic depth and helps keep onions crisp.
1 teaspoonMustard seeds (optional)
Note: Yellow or brown mustard seeds add a classic pickle flavor.

Instructions
Enjoy the process

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Preparing Your Workspace

Before you begin, ensure all equipment is thoroughly cleaned with hot, soapy water and rinsed well. You don't need to sterilize for lacto-fermentation—the beneficial bacteria will naturally outcompete any unwanted microbes in the salty environment.

Preparing the Onions

Peel and slice the onions: Remove the papery outer skins and trim the ends. Slice the onions into 1/4-inch (6mm) thick rings or half-moons, depending on your preference. Thinner slices will ferment faster and be more tender; thicker slices will stay crunchier.

Pack the jar: Place your optional spices (peppercorns, bay leaves, mustard seeds) at the bottom of a clean quart-sized (1-liter) wide-mouth mason jar. Pack the sliced onions into the jar, leaving about 1-2 inches (2.5-5cm) of headspace at the top. Don't pack too tightly—the onions need room to be submerged in brine.

Making the Brine

Dissolve the salt: In a large measuring cup or bowl, combine the 4 cups of filtered water with 2 tablespoons of salt. Stir vigorously until the salt is completely dissolved. This creates a 2% brine solution, which is perfect for fermenting onions safely.

Pour over onions: Pour the brine over the packed onions, ensuring they are completely submerged. The brine should cover the onions by at least 1/2 inch (1cm). If needed, make a bit more brine using the same ratio: 1.5 teaspoons salt per cup of water.

Keeping Onions Submerged

Weight the onions: Onions naturally want to float, which can lead to mold exposure. Place a fermentation weight or a small glass jar filled with water on top of the onions to keep them submerged beneath the brine. This step is crucial for successful fermentation.

Cover the jar: If using an airlock lid, attach it according to the manufacturer's instructions. If using a regular lid, place it on loosely to allow gases to escape, or cover with a clean cloth secured with a rubber band. The goal is to keep oxygen out while allowing carbon dioxide to escape.

Fermenting

Place in a cool spot: Set your jar on a small plate or tray (to catch any overflow) in a location away from direct sunlight where the temperature stays between 68-75°F (20-24°C). A kitchen counter away from the stove works perfectly.

Monitor daily: Check your onions once a day. You should see small bubbles rising within 24-48 hours—this is a wonderful sign that fermentation is happening! The brine may become slightly cloudy, which is completely normal.

Burp if needed: If using a regular lid (not an airlock), "burp" the jar once daily by briefly loosening the lid to release built-up gases, then retightening.

Tasting and Storing

Taste after 3 days: Your pickled onions will be lightly fermented and tangy after 3 days. For a more developed, complex flavor, continue fermenting for up to 7 days, tasting daily until they reach your preferred level of tanginess.

Refrigerate: Once the onions taste perfect to you, remove the weight, seal with a tight lid, and transfer to the refrigerator. Cold storage dramatically slows fermentation, preserving your pickles at their peak flavor.

Enjoy: These probiotic-rich pickled onions will keep in the refrigerator for 2-3 months, though they're usually devoured much faster! Use them on tacos, salads, sandwiches, grain bowls, or anywhere you want a tangy, crunchy, gut-healthy boost.