Pickled Onions

300 ml water and vinegar solution (50/50 ratio)
150 ml water
150 ml white vinegar (or red wine/apple cider vinegar for variation)
1 tbsp white sugar
1 tbsp kosher salt
1 tbsp fennel seeds
½ tbsp black peppercorns
Fresh thyme sprigs
1 medium red onion, thinly sliced

Preserved Lemons

fresh lemons
kosher salt

Hot Sauce (Fermented)

167 g jalapeño and serrano peppers (or other peppers of choice)
5 g kosher salt (3% of pepper weight)

Pickled Onions:

Step 1

Slice the red onion thinly, discarding the root and top ends. Pack the sliced onion into a jar, leaving minimal headspace. Fill the jar with water to measure the liquid displacement (300 ml). Combine 150 ml water and 150 ml white vinegar in a pot. Add sugar, kosher salt, fennel seeds, and black peppercorns to the pot.
Heat the mixture over medium heat, stirring until the sugar and salt dissolve. Do not boil.

Step 2

Place fresh thyme sprigs on top of the packed onions in the jar. Pour the hot pickling liquid over the onions until fully submerged. Seal the jar, allow to cool at room temperature for about 1 hour, then refrigerate.
Label with the preparation date. Pickled onions are ready in a few hours and will last for months in the fridge.

Preserved Lemons:

Step 1

Trim the top and tail of each lemon, ensuring the white pith remains exposed. Cut an X into each lemon, stopping before slicing all the way through, so the lemons remain intact. Generously fill the crevices of the lemons with kosher salt. Pack the salted lemons tightly into a sterilized jar.

Step 2

Mash the lemons slightly with the back of a wooden spoon to release some juice. Top the jar with more kosher salt to cover. Seal the jar and allow it to sit at room temperature for 1 hour. Refrigerate the jar for 6 weeks, turning occasionally to ensure even distribution of salt and juices. Label with preparation date and instructions. Before use, rinse excess salt and use the outer zest for cooking.

Hot Sauce:

Step 1

Remove the tops of the peppers. Optional: Remove seeds and membranes for less heat. Roughly chop the peppers and blend them into a mash in a food processor. Weigh the pepper mash and calculate 3% of the weight for salt (e.g., 5 g salt for 167 g peppers). Mix the salt evenly into the pepper mash.

Step 2

Transfer the mash into a sanitized vacuum bag or airtight container. Ensure it’s sealed airtight.
Ferment the mash at room temperature for 1 week (longer for more fermentation), monitoring for gas buildup. Once fermentation is complete, test the pH level (target: 3.4 or lower for safety). Blend the mash into a smooth hot sauce, adding garlic, shallots, or fruits for extra flavor if desired. Bottle and refrigerate. Label with preparation date.