Recipes
1. Red Onion Pickles
Ingredients:
2 small red onions
2 cups white vinegar
2 cups water
⅓ cup cane sugar
2 tablespoons sea salt
2 garlic cloves
1 teaspoon mixed peppercorns
Instructions
Thinly slice the onions (it’s helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using.
Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
Your pickled onions will be ready to eat once they’re bright pink and tender – about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2-3 weeks.
Great in salads, tacos, burgers, sandwiches, wraps, grilled meats and more.
2. Garlic Dill Pickles (Refrigerator Style)
Ingredients:
6 small cucumbers (Kirby or pickling cucumbers), sliced into spears or rounds
1 cup white vinegar
1 cup water
1 tbsp kosher or pickling salt
1 tsp sugar (optional)
4 cloves garlic, peeled and smashed
1 tsp whole black peppercorns
½ tsp red pepper flakes (optional, for a kick)
2–3 sprigs fresh dill (or 1 tsp dried dill per jar)
Optional: bay leaf, coriander seeds
Instructions:
Prep the cucumbers:
Wash and slice cucumbers into spears or rounds. Tightly pack into a clean glass jar along with garlic, dill, and spices.
Make the brine:
In a small saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve.
Pour the brine:
Carefully pour hot brine into the jar to fully cover the cucumbers. Tap jar gently to release any air bubbles.
Seal and chill:
Let cool to room temperature. Seal the jar with a lid and refrigerate.
Ready to eat:
Let the pickles sit in the fridge at least 24–48 hours for best flavor. They’ll keep well for up to 2 months in the refrigerator.
3. Pickled Whole Peppers (Refrigerator Style)
Ingredients:
12–15 small whole peppers (jalapeños, banana peppers, serranos, cherry peppers, etc.)
1½ cups white vinegar (5% acidity)
1½ cups water
1 tbsp kosher or pickling salt
1 tbsp sugar (optional, balances flavor)
4 cloves garlic, smashed
1 tsp whole black peppercorns
1 tsp mustard seeds (optional)
Fresh dill sprigs or ½ tsp dried dill (optional)
1–2 bay leaves (optional)
Instructions:
Prep the peppers: Wash peppers well. Prick each pepper once or twice with a toothpick to prevent floating and help the brine penetrate.
Pack the jar: In a clean glass jar, place garlic, peppercorns, mustard seeds, and dill. Pack whole peppers tightly into the jar.
Make the brine: In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring to dissolve salt and sugar.
Pour and seal: Carefully pour hot brine over the peppers to cover completely. Tap the jar to release air bubbles and top off with more brine if needed. Let cool, then seal with lid.
Refrigerate: Chill in the fridge for at least 4–5 days before using for best flavor. Keeps well for 1–2 months refrigerated.
✅ Tips:
Use gloves when handling hot peppers like jalapeños or habaneros.
Add carrot slices, onion wedges, or cauliflower for a colorful pickled mix.
4. Pickled Brussels Sprouts
Ingredients:
1 lb Brussels sprouts, trimmed and halved
1 ½ cups white vinegar
1 cup water
1 tablespoon kosher salt
1 tablespoon sugar
2 cloves garlic, smashed
1 teaspoon mustard seeds
½ teaspoon black peppercorns
½ teaspoon red pepper flakes (optional for spice)
Fresh dill sprigs (optional)
Instructions:
1. Blanch Brussels Sprouts: Bring a pot of salted water to a boil. Add Brussels sprouts and blanch for 2 minutes. Drain and plunge into an ice bath to stop cooking. Pat dry.
2. Pack Jars: Divide Brussels sprouts between sterilized pint jars. Add garlic, mustard seeds, peppercorns, red pepper flakes, and dill to each jar.
3. Make Brine: In a saucepan, bring vinegar, water, salt, and sugar to a boil. Stir to dissolve.
4. Pour Brine: Pour hot brine over the sprouts, covering them completely. Leave about ½ inch headspace. Seal jars with lids.
5. Cool & Refrigerate: Let jars cool to room temperature, then refrigerate. Wait at least 24–48 hours before tasting for best flavor. Keeps up to 1 month refrigerated.
Optional Add-ins:
Sliced onions or carrots
Bay leaf or coriander seeds
Apple cider vinegar for a sweeter twist
5. Quick Pickled Jalapeños
Ingredients:
10–12 fresh jalapeños, sliced into rings
1 cup white vinegar
1 cup water
1 tablespoon sugar
1 tablespoon kosher salt
2 cloves garlic, smashed
½ teaspoon oregano (optional)
½ teaspoon peppercorns (optional)
Instructions:
1. Prepare Jalapeños: Slice jalapeños (wear gloves if sensitive). Pack tightly into a clean 16 oz jar.
2. Make Brine: In a small saucepan, bring vinegar, water, sugar, salt, garlic, and spices to a boil. Stir until dissolved.
3. Pour Brine: Carefully pour hot brine over jalapeños, covering them completely. Let cool to room temperature.
4. Refrigerate: Seal and refrigerate for at least 24 hours before eating. Best after 2–3 days. Keeps up to 2 months refrigerated.
Tips & Variations:
Add sliced carrots or onions for a Mexican-style escabeche.
Use apple cider vinegar for a milder tang.
For extra heat, leave in some seeds.
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