I ran across these onions at the Halal Market the other day in West L.A. and I thought I would try out the pickled onions I saw on A Hunger Artist. They were the perfect size for a single quart jar. I cleaned and trimmed the onions, added some coriander, cloves, korean red pepper flake, mustard seed and some allspice and covered it all will some pre-made brine. It is easiest to pickle it directly in the quart jar, and ‘burp’ it periodically to realease the gases. A week later and I think they are almost ready.
- Garden Update – Late May
- Thanks, Bridie!