Here's another delicious pickle: pickled
onions! These make a real nice
relish or a side for meat or spread over hot dogs or just picked up and and eaten
with a fork like you would a 
pickle.
Basically, another one of my ferments: onions and a brine solution and an airtight container
or vented airtight container, but we will look at that a minute. But basically a
real simple recipe.  We've just got to cut,
French cut, all these onions and make them
into strips and then we'll cover with
brine so the cut for the onion is to cut the onion in half and then cut off the top
and the root at a diagonal. Pop off the dried skin and then you work around the onion.  You'll get these nice strips.
This is a frenched onion.  Now just go through all your onions.
At this point, once you've got all your onions chopped, I like to wash my knife and my board.  I'm just crying and
sniffling and it's awful!  So, clean up your area and get rid of the smell.
If you've watched any of my videos, you know the recipe here:
2 Quarts warm water + 3 Tablespoons sea salt.
You can go a little saltier, if you prefer.   I've found that 3T per 2Q is the bare minimum.
But salt extracts a lot of water out of the vegetables and retains their crunch and also prevents mold from forming so you really need some salt
in the mix but I think 3 tablespoons for 2
quarts of water is a good mix. Next thing
is weight this down.  Any vegetable that has air contact is gonna rot.
It's gonna be soggy, nasty it'll ferment, but it won't be delicious so we gotta get all this stuff
down below the surface of the brine and
keep it there so let's get a couple of weights.
These work really nice. These are just chunks of melted glass.  They fit inside
a wide mouth mason jar or if you're using a flip-top jar like I am, use more than one.  but if you're clever, you can kinda' get...
Once you've got all the vegetables under the surface of the
water, you can just skim off the extras that float up.
Seal the jar. This is a pre-drilled
glass lid with a silicone grommet on it.
Then you can add an airlock.  The 
air can get out and can't get back in.
This is gonna generate carbon dioxide
as it ferments and this chamber will fill
with carbon dioxide which will prevent
the mold and rot from forming and then
the airlock will prevent any of the oxygen from getting into the jar.  So, this is ready!
Let this sit for about three days to a week
and then we'll give these a taste but
we'll take a look at it now and then we
can look at them again in a couple of day's time we'll see the difference.
And here's my onions the next day.
We're doing good.  We're  getting a little bit of pressure here. This is bubbling slowly. It's little cloudy
but that doesn't bother me.
That'll actually turn quite cloudy but I'm not
too concerned the pickles are looking
good so far.
We'll check in a couple of days.
And here's the finished product!
I put these in this jar when I put them in the fridge.
Let your pickles ferment on the counter top.  Taste them after three or four days and you'll find that they're gonna be a
little sour there's gonna be a little
oniony they're not going to be delicious.
Taste them again in a couple of days and you'll find out eventually they'll turn into
pickles! They'll get a nice flavor to them
they'll get a nice for meant to them
and once you have the pickled onions at a 
sourness the you like, put the whole thing in the refrigerator
The refrigerator will slow down
the fermentation and give you control
over how sour your pickles are going to
be. And that's fermented onions!
Comment if you like to see me ferment some other vegetables.  Otherwise, I'll see you in the next video!  [Audible chewing]
Thanks for watching!
