Food52
This is actually a natural ferment - relying on the onions, water and salt and the lactic acid bacteria to come along and get the sour 'tastes like vinegar' flavour. I used a crab apple to hold the onions down under the brine and couldn't really taste any sweetness from it - but it looked good and the apple became brighter than ever and was it's own preservation project! In the photo example - I layered dill on the top and held it all down with another red onion cut to hold it down. Enjoy on an open sandwich, chopped into salsa, in an omelette, a cheese platter, on liver paste and rye... This recipe is from my book 'Ferment for Good, Ancient Foods for the Modern Gut' on p78. Hardie Grant. ) NOTE: You'll need a clean 1 liter jar. Use as many onions as you need to fill the jar to 3/4 full.
