One of my favorite condiments that I like to keep on hand is pickled red onions. I love that sweet and sour aspect in a lot of my dishes, especially on burgers and in salads. The onions in this are just a by product of the actual pickling liquid itself.
The great thing about this pickling liquid recipe is that it works on most other vegetables too. I always end up pickling some of the zucchini and yellow squash from my garden. I also love pickled peas…Try it, they’re delicious. They’re like a bright little “POP” of flavor in every bite they’re in. If you add a little bit of hot pepper to the brine, then things like the pickled peas are amazing in dishes like stir fry.
This recipe is a quick pickle recipe. There’s vinegar, you bring the liquid to a quick boil, and then pour it while it’s still hot, over the vegetable you’re pickling.
1 lg Red Onion
1 C Water
1 C Apple Cider Vinegar
1 C Sugar
½ c Kosher Salt
2 T Whole Mustard Seed
1 T Whole Allspice Berries
2 t Whole Corriander Seeds
1 t Red Pepper Flakes
1 t Ground Ginger
2 Bay Leaves Crumbled
6 Whole Cloves
Peel your onion and slice it paper thin, Julienne style.
Add everything but your onions to a pot and bring it to a quick boil.
Put the onions in a heat safe container you plan to keep them in. Strain the boiling liquid right onto the onions. Cover and place in your refrigerator. Once the liquid and onions have cooled, they’re done!
If you want to pickle anything else, just strain the onions out of the liquid. Boil the liquid again before pouring it over whatever else you’re pickling.
This has to be the simplest way to pickle anything. It is a sweeter pickling liquid, but I find that it lends itself well to things such as any other vegetable really.
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