I used to get overwhelmed at pickling recipes. Bring a water and vinegar ratio to a boil, add salt, sugar, seasonings, dissolve and pour over vegetables and wait.
It’s not complicated, but if I want a QUICK pickle it’s too much work. This version is fuss free.
It’s easy, it’s amazing, clients LOVE it, and I put the darn things on everything. Having a pickled element on a dish adds another dimension of flavor that elevates the dish and makes it addictive.
Now, for HOW to make these amazing quick pickled jalapenos and onions.
INGREDIENTS:
Jalapenos
Slice in thin rounds.
Red Onions
Cut the onion in half making sure to slice through the root. Slice in half moons as THINLY as possible. Thick rounds of onions will not work for this. Think thinner, and then slice even thinner if you can.
THE PROCESS?
It’s not a recipe. It’s a technique you can play with.
After you’ve cut your veggies, place them in a small ramekin, mason jar, or bowl – really, anything that will hold them.
In this case, you’re doing a quick pickle that’s not going to keep for days in the fridge. So 1/2 an onion, 3-4 radishes, or 1-2 jalapenos at one time is typically enough.
ALL you have to do is season with veggies with a pinch of salt. A good pinch – but really not more than 1/4 tsp. Then cover with vinegar until all the veggies are saturated – you won’t need more than 1/4 cup for a small batch. I like the milder vinegars like apple cider or rice wine vinegar. BUT you can also use red wine, white wine vinegar or even regular white vinegar.
Let sit a minimum of 5 minutes. 15 is better. And 30+ is even better. These pickled pickled veg will keep in the fridge for a couple of days, but no more.
These pickles are crisp, tangy, and great on tacos, sandwiches, salads, curries, stir-fries, even pizza. You could throw very thinly sliced carrots and radishes in for color and texture.
Now, go make these. You’ll be pleasantly surprised and forever adding bursts of flavor to everything!
