Tag Archive for Pickles

How to Pickle Peppers

I love growing peppers in my little urban garden because these plants generally produce so much fruit. It makes me feel good about my gardening skills because they always produce, no matter how bad your skills are!

In fact, one banana pepper plant and one jalapeno plant will produce more peppers than we can eat on our own. So, what to do?

Well, pickle them of course! Now, I’m not talking about an ‘official pickling’ or canning or anything like that. Maybe next year I’ll learn how to do that. However, I am talking about what I call a quick pickle.

How to Pickle Peppers

I just slice them up (with or without seeds is up to you), place them in a jar, cover them with white vinegar and a tablespoon of salt, close the lid, give them a shake and keep them in the fridge. This will preserve them for the summer.

pickling peppers

As more peppers grow, I just keep adding them to the jars. They are great on salads and sandwiches or on some kind of Mexican cheesy bean dip.

How to Pickle an Onion

how to pickle an onion

Pickled onions are awesome! They have so many uses and elevate any dish in which you use them. I like to add them as a topping for tacos, salads, and just about any braised meat leftovers on a sandwich (pork shoulder, brisket, short ribs, pot roast, etc.). They are also super easy to make and will be the talk of the dish. Even people who don’t like onions, like these!!
To make them, thinly slice a red onion. In a small pot, heat about 1 cup of red wine vinegar, 1T salt and ¼ cup of sugar until the salt and sugar dissolve and the vinegar is hot. Remove from heat and add the onions. You may need to push them down until they are all covered in the vinegar. I usually place something heavy on top to keep them submerged.
pickled red onionLet them sit there for a 2-4 hours and they will be pickled. You can see how much they will ‘cook’ with the warm liquid and the pickling process.
How to pickle an onion
You can keep them in an airtight container in the fridge for at least a week.