I recently learned how to make quick refrigerator pickles from my greek friend Peggy. Now I’m obsessed! They’re so super quick and easy, deliciously crunchy and spicy. Try pickled onions on burgers, in salads, gourmet sandwiches, next to grilled meats… Or how about pickled beans in a spicy bloody mary (or Ceasar for my Canadian friends!). And pickled jalapenos on fish tacos, picked cauliflower on a cheese and charcuterie platter – well, they just make everything better!
Ingredients for pickled onions, beans, asparagus or cauliflower
1-2 red onions, cauliflower, green beans or asparagus
3 cloves of garlic, peeled and halved
1/2 tsp coarse salt
1/2 tsp sugar
3/4 to 1 cup apple cider vinegar, or as needed to fill your jar (I prefer white vinegar for beans, asparagus and cauliflower)
1/2 tsp pickling spices (you can make your own with peppercorns, mustard seed, coriander seed, bay leaf, chili pepper- experiment with the tastes that you enjoy)
Ingredients for pickled jalapenos
2 cloves garlic, sliced or smashed
2 tsp coarse salt
1-3 tblsp sugar (higher quantity of sugar will lessen the heat of jalapenos)
3/4 – 1 cup white vinegar
2 thai chili peppers (if you like additional spice)
1/2 tsp pickling spices (see note above)
Prepare vegetables- for onion and jalapenos, slice into thin slices
For beans, trim into lengths that will fit into your jar
For cauliflower, trim into small florets
Wash prepared vegetables with hot water from the kettle, dry on a paper towel
Add all spices to the bottom of a clean 8oz jar
Add 1/4″ of the vinegar and stir until dissolved
Pack vegetables tightly into jar.
Pour remaining vinegar over top, push veggies down father, and top up, leaving a little at the top.
Screw top on and label. Keep refrigerated. These will be ready to eat in a day or two.
Eat within two months. Don’t leave these out on the counter for long periods of time- they are not sterilized, so treat them accordingly!
Tip: don’t use metal when preparing these- it doesn’t get along well with vinegar!
Tip: Change up the flavor by adding fresh thyme, dill, ginger, turmeric- whatever you like!
2 cups white vinegar
1/2 cup of sweet pickle juice ( if you have it)
1 Tblsp. pickling spice
1 clove garlic
2 Tblsp. sugar
1 doz. eggs
1 cup water
1 tsp. salt
Eggs that are a week old peel much better than fresh!!Bring your eggs to a boil,take off heat, cover, let stand for 20 min. Cool under cold running water and peel shells.Bring ingredients to a boil, simmer 5 min. Let cool a little then pour over eggs in jar and cover, refrigerate for 2–3 days. Enjoy!!!