Pickled veggies: three ways
Pickled red onions have a sacred place in my heart, they are an indispensable ingredient in my life, seriously. I have even gifted them as presents before. They taste incredible with so many of my favorite hispanic dishes.
I deeply love foods with acidic flavor profiles. Which easily explains my appreciation of pickled vegetables, or any kind of a preserve really.
They have a great shelf life, boost flavors, and I mean, just look at those colors! Vinegar really wakes up the vibrancy of foods. Try sprinkling some pickled veg across your next dish and see what it does for the flavors!
Heres three of my favorite pickling recipes:
Pickled Vegetables 3 Ways
Author: Consciously Coastal
prep time: 10 | Servings: multiple
Ingredients:
〰️ Jalapeños
- 6-8 jalapenos, sliced into rings
- 1 cup plain rice vinegar
- 1 cup water
- 2 tbs coconut sugar sugar
- 1 garlic clove, sliced
- 1 tbs salt
〰️ Radishes
- 4-5 large watermelon radishes, thinly sliced
- ¾ c apple cider vinegar
- ¾ cup water
- 2 tbs coconut sugar
- 2 tsp salt
- 1/4 - 1/2 tsp red pepper flakes
- 1 tsp whole peppercorns
- ½ tsp mustard seeds (optional)
〰️ Red Onions
- 1 red onion, thinly sliced
- 1/4 c apple cider vinegar
- 1/4 c water
- 1 tsp salt
Instructions:
- For each of these pickles simply combine all the ingredients except for the pickling vegetable in a bowl and whisk together until sugar (if using) dissolves. Place the vegetable you are pickling into a jar and pour the whisked liquid over it, covering the vegetables completely. I like to let the vegetables pickle for at least a couple of hours before serving. Alternatively you can "quick pickle" your vegetables by heating the pickling mixture in a small sauce pot. If you choose that method, once the veggies are sitting in the hot liquid, leave out uncovered until it cools down. For both methods, store in an airtight container in the fridge for up to 2 weeks.
- For the red onion if you want to substitute apple cider vinegar with red wine vinegar you can use 1/2 cup instead of 1/4.