Easy pickling recipes
I am super in to pickling and I WISH I would have had these recipes and concepts while in Uganda. We could have done some serious deli nights. As it stands, friends gave us their bumper harvests of peppers and I went to work pickling. I love how easy it is and how beautiful a jar of pickled anything looks in my fridge!
Here is one from Bon Appetit for red onions
Pickled Red Onions
INGREDIENTS
1/2 cups apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 red onion, thinly sliced
RECIPE PREPARATION
Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour. DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Drain onions before using.
Recipe by Oliver Strand
This one is for pickled jalapeños, but it works for any kind of pepper. I do put gloves on to slice jalapeños. It does get hotter if you leave seeds in! I ate them the first day and it was super manageable, but a few days later, I was surprised at how much hotter they had become. It’s totally the seeds. I love the sweet, sour and heat that comes with this combination. I put them on eggs, tacos or any dish that needs heat. It’s from gimme delicious.com
Pickled Jalapeños
Ingredients
Photo by Eduardo Jaeger on Unsplash
1 cup white vinegar
1 cup water
2 cloves garlic smashed
2 tablespoons sugar
1 tablespoon salt
7-8 jalapeno peppers thinly sliced
Instructions
Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.
Store in the fridge for up to two months.
