Cebollas Encurtidas (Pickled Onions)

This recipe takes inspiration from Ecuador, where vinegar-pickled onions are a popular delicacy. In the traditional Ecuadorian version, a smaller and spicier onion variety called cebolla paiteña is used. However, our fermented adaptation of this recipe using readily available red onions yields a delicious result.

Yield: About 1 quart

INGREDIENTS:

• 3 red onions, sliced
• 1 tablespoon lime zest (optional)
• Juice of 3 limes
• 1 teaspoon unrefined sea salt

INSTRUCTIONS:

1. 1. Prepare and season the onions.
   2. Use a stainless steel knife to trim the onions by making shallow, cone-shaped cuts on both ends.
   3. Peel away the papery outer layers of skin and remove any damaged or discolored layers.
   4. Thinly slice the onions crosswise into rings using the same knife or a mandoline. Transfer the sliced onions to a large bowl.
   5. Sprinkle 1 tablespoon of salt onto the onions and use your hands to work it in. Taste and add more salt if needed to achieve a balanced, salty flavor. Add the mustard seed, ground cumin, and sauerkraut brine to the bowl.
   6. Transfer to fermentation vessel.
   7. Press the seasoned onions into a jar or crock, ensuring they are tightly packed.
   8. As you press the onions, more brine will release, and you should see the brine covering the onions.
   9. Place a quart-sized ziplock bag on top of the ferment. Press the plastic down onto the surface of the onions, and then fill the bag with water. Seal the bag, which will act as both a follower and a weight, keeping the onions submerged.
   10. Start the fermentation process.
   11. Place the fermentation vessel on a baking sheet and set it aside in a location nearby, away from direct sunlight, at a cool temperature.
   12. Allow the onions to ferment for 7 to 14 days.
   13. Check the ferment daily to ensure the onions remain submerged in the lime juice. This will infuse the onions with a tangy lime flavor. If you prefer a stronger lime taste, you can also include the optional lime zest. If needed, press down on the onions to bring the lime juice to the surface.
   14. While a harmless scum may appear on top, remove any mold if you see it.
   15. Test it for readiness.
   16. After 7 days, you can start testing the ferment. The onions will be ready when they turn translucent, lose their sharp bite, and have a pickle-like taste without the strong acidity of vinegar.
   17. Begin the storage process.
   18. Transfer the fermented onion rings to jars, leaving as little headroom as possible.
   19. Press the onions down under the lime juice. This will infuse the onions with a tangy lime flavor. If you prefer a stronger lime taste, you can also include the optional lime zest, ensuring they are fully submerged.
   20. Tighten the lids on the jars.
   21. Store the jars in the refrigerator.
   22. These fermented onion rings will keep for up to 18 months when refrigerated.
   23. Enjoy the depth of flavor and tangy goodness of these homemade fermented onion rings. Use them to elevate your sandwiches, salads, tacos, or any dish that could benefit from a burst of tangy and probiotic-rich goodness.

IN THE PICKLE JAR:

• Pickle thick wedges of onion in a salt brine. You can prepare them plain or, for a more exciting twist, use them as a seasoning component for a vegetable medley.
• It is important to cut the onions into thick slices or wedges to ensure they retain their firmness and crispness during the fermentation process. Thinly sliced onions tend to become too soft and lose their texture.