Want to impress your friends (I mean even more than you do now)… Next time they swing by for a snack, show them how to make a pickle! Really, it’s SO quick and easy and SUCH a tasty complement to many dishes.
We use pickled onions for a variety of things: hot dogs, hamburgers, potato salad, tuna salad, bologna sandwiches (fried please!). Pickled onions are excellent on an antipasto dish too! Mostly, we eat them right out of the jar.
I believe that pickling is a forgotten cooking technique. I mean, watch the video and see how quickly I forgot the word pickling then started to call it “ferment”. Sheesh. Poor underrated pickling!
With our gardens gearing up for that moment in time that we dread… errrr, look forward to, there has to be SOMETHING quick to do when we are drowning in the umpteeth tomato and are swearing to never EVER plant another squash or maybe ever have a garden again.
- Me: That’s it. I’m buying all microwave food from now on. No more garden!
- Mr. Bluejeans: Ummmm you got rid of the microwave years ago.
- Me: I’ll use a solar oven then. No more garden.
- Mr. Blujeans: Uh huh.
- Me: Ooooo, look at these artichoke plants…are they on sale?…
Sometimes I just can’t find the time to can and preserve on my calendar but boil some water? Sure I got this! And so can you with this easy recipe!
Have you ever wanted to try making a pickle but felt it was too hard? It's actually easy! Follow along with the video and make your own quick pickled onions with me!
- 1 medium onion: red, white, vidalia, whatever you prefer ~ thinly sliced
- 3 cloves garlic – add more if you love garlic ~ peeled and smashed
- 3 tbs organic sugar
- 1 1/2 tsp salt ~ do not use kosher
- 1/2 tsp whole peppercorns
- 1/2 cup apple cider vinegar or distilled white vinegar
- 1 cup water
- 1 small bay leaf ~ optional but highly suggested
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Peel and thinly slice the onion and peel and smash the garlic cloves. Put all ingredients in a
saucepan and bring to a boil.Once boiling remove the pan from the heat, cover and let come to room temperature.
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You can use the pickled onions immediately. BUT…If you have time let, them sit in the refrigerator overnight to soften the onions and have them absorb more of the pickling flavors.
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To store the pickled onions: keep them submerged in the pickling liquid in a non reactive container like glass or plastic, NOT metal.
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These pickled onions will last a couple of months in the fridge. If you see any mold or sludge toss. They should be fine in the refrigerator for up to 8 weeks.
Really, give it a try! Pickling is so simple you’ll wonder why you haven’t tried it before.
Have you ever pickled vegetables? What’s your favorite?
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