Quick-pickled red onions from Ferment - Simple Ferments and Pickles, and How to Eat Them (page 114) by Kenji Morimoto

  • lemons
  • apple cider vinegar
  • Show all ingredients...
  • Serves : 500ml / 1 pint

  • EYB Comments

    Allow to pickle for 1-24 hours. See recipe for optional add-ins.

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

Accompaniments: Miso butter corn ribs elote; Butternut squash, broccolini & lentils with charred leek & miso-tahini yogurt; Miso short rib birria tacos with kimchi guacamole & umami slaw

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

    Allow to pickle for 1-24 hours. See recipe for optional add-ins.

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