August is fermentation month and we’re kicking off with this 13th-century recipe from a cookery book written by an Andalusian emigré who settled in Tunis. The process involves premium peeled onions, honey, vinegar and water, with the flavour being enhanced with nigella and salt. Like all pickled delicacies, it takes a bit of time, of course, for nature to work its magic. However, in this case the wait isn’t too long; after three days, there’s a final check-up to make sure there’s enough liquid and the taste is to your liking, and voilà it’s ready for use. Don’t forget to store in a sealed the container, though — when you’re not dipping into it, that is! You will never go back to store-bought pickled onions again, I can tell you!
