When it comes to enhancing the flavor of almost anything, black pepper does the trick. Add some crushed black pepper to onions with a little salt. Let it ferment, and you have these Fermented Black Pepper Onions! And they’re amazing. You’ll love this recipe.
Black Pepper Onions are incredibly savory, with that distinctly sweet and tangy flavor that comes from lacto-fermentation. Plus, they have a deep peppery kick that just goes to show why black pepper is such an essential ingredient in so many things we love to cook. It tastes great, and combined with fermentation, it truly enhances all the best aspects of fresh yellow onions.
These fermented onions go with everything! This versatility means that these Fermented Black Pepper Onions play well in a variety of settings. They’re a perfect fit for burgers, sandwiches and other grillables. Their bright flavor cuts through the oozy goodness of a grilled cheese sandwich, and they work perfectly in salads. And since we eat with our eyes first, it doesn’t hurt that these onions are strikingly pepper-speckled, livening up every plate you put them on.
Ingredients
- 3 lbs yellow onions, thinly sliced
- 1 tablespoon black pepper
- 2 tablespoons kosher salt
- 1 cup water
Directions
In a large mixing bowl, combine your sliced onions, salt, and pepper. Massage onions for a few minutes until well combined.
Pack the onions into your fermentation jar. Add any liquid released from the onions.
Add fermentation weight and pour in water. The liquid will not cover your onions on day one. Questions about fermentation weights? Check out our Fermentation Weight Guide.
Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video). Let ferment at room temperature out of direct sun light.
Check your onions the next day once the onions have had time to release some liquid. Top off fermenter with just enough water so onions are fully submerged when weighted. Return lid and airlock and continue to let ferment at room temperature out of direct sunlight for 5-7 days.
Transfer finished black pepper onions to jars and move to the refrigerator. Fermented onions will keep refrigerated for at least 2 months.
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