Pickled Red Onions (No Vinegar)

• 1 liter water (unchlorinated if possible)
• 1 tablespoon fine sea salt
• 1 clove garlic
• 2 sprigs dried herbs like taragon, dill or thyme
• 2 teaspoons mustard seeds
• 5-6 red onions - finely sliced

1. Make a brine with the salt and water. If the salt is fine enough it will dissolve by stirring.
2. Pop the garlic, mustard seeds, sprigs of herbs into the jar.
3. Pour the brine over the onion, leaving some room- a couple of inches- between the brine and the lid.
4. Weigh down with whatever you have at hand to keep the onions under the brine - lever down with something like a whole small apple, or fermenting weights, another onion cut in half to hold them down. (Or just keep an eye on it)
5. Leave to ferment on your bench for 5 days - taste and if not sour enough then let sit longer. When it's to your liking, take out the weights and pop into the fridge.

water, salt, clove garlic, herbs, mustard seeds, red onions

Taken from food52.com/recipes/74486-pickled-red-onions-no-vinegar (may not work)