Makes 2 Quarts
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
| sweet onions |
2 lbs. |
(12 cups), thin half moons |
| sea salt |
2 TBS |
mixed in 4 cups water |
| *brown rice vinegar |
1 c. |
find at health food store |
| *soy sauce |
2 c. |
find at health food store |
1 Slice the onions and soak in the brine for an hour. Rinse well. Pour soy sauce and vinegar into the canister.
2 Pack onions into canister to about an inch 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 and add half the orange zest and peppercorns to half the finished batch. Wait 4 days (while refrigerated) and enjoy.
East-West 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
Variation: By adding a half-cup of cooked quinoa—a whole grain of the Incas—this recipe becomes a centering, deeply abiding recipe.
