Pickles

(Veg, V, GF)

Prep Time: 5 minutes Cook Time: 5 minutes Marinating Time: Minimum 1 hour Total Time: 1 hour 10 minutes

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Pickled red onions are a staple in my kitchen. Pickling extends the shelf life of fresh vegetables by altering the texture, taste and flavor of the food. The veggies become tangy and sweet – a flavor I find irresistible! The vibrant pink color and tangy sweetness of pickled red onions add a lovely crunch to salads, sandwiches or really any savory dish. Here is a classic pickling recipe that you can doctor up with different aromatics.

Ingredients Method

  • 2 large red onions, peeled & thinly sliced

  • 2 cups white vinegar

  • 2 cups water

  • 1/3 cup granulated sugar or 3 tablespoons maple syrup

  • 2 tablespoons salt

    Optional Aromatics

  • black peppercorn

  • garlic cloves

  • mustard seed

  • cumin seed

  • fresh dill








1. Prep veggies: Slice onions and divide slices into 2, 16 oz, jars. Set aside.

2. Combine vinegar, water, sugar, and salt in a medium-sized saucepan over medium heat.

3. Stir mixture in saucepan until the sugar and salt have dissolved, about 2 minutes.

4. Turn off heat and remove saucepan from burner. Allow the liquid to cool to room temperature in the saucepan.

5. Pour cooled liquid solution over sliced onions that are in jars. You want the liquid to be covering the onions.

6. Store the jars in the fridge for at least an hour or up to 2 weeks.

7. Serve pickled onions on a sandwich, fresh salad or over roasted pork.