Japanese Pickled Onions

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Japanese Pickled Onions

Makes 1 Quart

Pickled onions have a most exquisite ﬂavor. The brine makes an unmatched Asian sauce. Sweet onions like Vidalias are preferred. You can use these onion pickles as a ﬂavor component in other pickle recipes, or in place of onions in a recipe.— Recipe by adapted by B. Hettig

Note: If your onions have a raw sulfur "kick" soak them for 15 minutes in a solution of 2 TBS. baking soda and 2 cups water

sweet onions	1 LB.	(6 cups), thin half moons

*brown rice vinegar	1/2 c.	find at health food store
*soy sauce	1/2 c.	find at health food store

1 Pack onions into the fermentor to about 2 inches from the lip.
3 Review pages 6 and 7 of the Perfect Pickler Instruction - Recipe Booklet and go to Step 4 to complete the recipe.

Variation: Orange-Peppercorn - Makes 2 Qts.
Most Mandarin and inscrutably delicious!— Recipe by B. Hettig

Use the basic recipe: Add

6 orange zest strips		use a vegetable peeler and remove 2-inch strips
peppercorns, whole	8	slightly cracked

Alternate Duality - After the four-day fermentation of the East- West Onion recipe, divide the recipe, then add half the orange zest and peppercorns to half the ﬁnished batch. Wait 4 days (while refrigerated) and enjoy.

Scrambled Eggs: Chop a 1/4 cup on onion pickles and whip into 6 or so beaten eggs. Add 6 TBS of milk. In a hot non-stick, large skillet, add 2 TBS extra-virgin olive oil and pour in the eggs. Stir slowly, back and forth without hurrying and cook until almost done. Pour out onto a serving bowl and garnish with a little parsley.

Scrambled Egg Variation: By adding a half-cup of cooked quinoa—a whole grain of the Incas—this recipe becomes a centering, deeply abiding recipe.

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