Pickled veggies! You can pickle pretty much anything but I frequently do red onions and cocktail cucumbers are my new obsession. Pickled red onion go great on salads, baked potatoes, eggs… you name it! One of my favorite things to do is fry an egg and put it on the Trader Joe’s hashbrowns with garlic spread, then top with goat cheese and pickled onion. Check it out here.
This recipe fills 2 mason jars. All you need is 1 cup of boiling water and a cup of vinegar. I usually use half white vinegar and half apple cider. This time I used all apple cider vinegar. You can mix up what seasoning you put in your jars, each one gets 1.5 tsp of kosher salt. You can add in 1/2 tsp of sugar if you want. Other than that, the options include: crushed garlic cloves, red pepper flakes, sliced jalapeños and mustard seed. I’m sure there is more you could use, but those are my typical. I did 1 mason jar with crushed garlic and red pepper for the cucumbers and mustard seed for the onion. If you are wondering what kind of cucumber to use, you could really use any if you slice it. I love cocktail cucumbers. They are the smallest ones you can find and fit in whole! I put in a couple whole and cut the others in half. After you are done preparing, store in the fridge for a few hours before you taste test but they are better the next day. You can enjoy these for 2-3 weeks, if they last!
Don’t forget to watch the video, here.
Pickled Veggies
Ingredients
Instructions
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Boil some water.
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While you wait, put 1.5 tsp of kosher salt in each mason jar then add in the other seasoning you want: mustard seeds, sugar, red pepper, crushed garlic.
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Chop your onion and pack it in 1 mason jar.
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Slice your cucumbers or place them in the 2nd mason jar whole.
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Combine 1 cup of boiling water with 1 cup of vinegar of choice and pour in the mason jars. Make sure you cover all the veggies.
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Put the lid on, shake then put in the fridge over night or for a few hours before tasting!