I’ve always been interested in the idea of pickling something at home. It sounds pretty complicated, doesn’t it? Like you’ll need to relearn chemistry or something to make it happen. Cause who remembers chemistry, right? Tell me I’m not alone in that… Anyone?
It turns out that pickling could not be easier! At least this version of pickling. You just throw a bunch of stuff in a jar and let it sit there. Voila! Pickled what have you. I wanted to make pickled onions and jalapenos to put on a pulled pork sandwich (recipe coming soon) instead of coleslaw because I cannot eat cabbage while I’m breast feeding my baby. I used a really simple pickling liquid of water, apple cider vinegar, salt and sugar for this first try just to see how it turned out. They were sooo good! The jalapenos were not spicy at all because I took out all of the seeds and membranes first, but I would leave some in next time for a little bit of heat. I know everyone thinks of jalapenos as just being hot, but they have a great flavor of their own entirely separate from the hot aspect. Even if you don’t like hot stuff, I think you might like pickled jalapenos.
Next, I’ll be adding some pickling spices and carrots to make those yummy pickled carrots, onions and jalapenos you can get in those divey Mexican restaurants. Those are the best! I better get a bigger jar…
The red onions turn a lovely light purple/pink color and the jalapenos still retain some of the crunch, but they are also soft and easy to eat. These would be good on any sandwich, in a tuna salad, or on their own!
One medium red onion
1 cup water
1/2 cup apple cider vinegar
Thinly slice the red onion into rounds. Seed and take out the membranes of the jalapenos and then slice into strips.
Combine the sugar, salt, water and vinegar and whisk until everything is dissolved.
Put the onions and jalapenos in a large jar or container that has a fitted lid and pour the liquid mixture over them. Put the lid on and let sit at room temperature for an hour. At that point they can be eaten as “quick pickled”, or you can leave them in the fridge for up to two weeks. I left mine in the fridge over night.
Value food and cheer and song