Simple onion relish from Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes (page 286) by Kirsten K. Shockey and Christopher Shockey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute parchment paper for grape leaves. Ferments for 7-14 days.

  • Ganga108 on June 22, 2025

    I have sliced these just a little thicker and added some brine, as I don't always have good luck with the salt-only pastes and relishes (ie liquid comes from the veg being fermented). I still have high hopes for this being excellent. There is some confusion in the onion recipes on this page and the next, some of them mentioning kraut brine in this relish recipe, although it doesn't include it. I suspect some editing oversights in this version of the 10th anniversary edition of the book when it was updated from the previous edition.

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