But the flavorings of pickled things can change and become whatever you want them to be.
And as I grew up and started expanding my food knowledge, I realized that pickled is a term. A concept. A technique. It isn’t just a green cucumber slice, but in fact, it can be whatever you want it to be.
You can go through the whole canning process in creating your pickled concoction or if you want quick results, there’s a quick refridgerator pickling method.
I bet you can guess which I go for.
A recent viewing of Guy’s Big Bite is the inspiration for my quick pickled Jalapeno with Red Onions. This took no time to make at all and were ready to eat by dinner time.
Andrea’s Quick Pickled Jalapenos with Red Onions
- 1/2 Small Red Onion, thinly sliced
- 2 Jalapenos, thinly sliced
- 3/4C Apple Cider Vinegar
- 3/4C Water
- 1/2TBSP Salt
- 1/2TBSP Brown Sugar
In a medium sized glass bowl, add in the onion and jalapeno slices. In a small sauce pan, add in the vinegar, water, salt, and sugar. Bring up to a boil and reduce to a simmer. Cook just long enough that all the sugar and salt is dissolved. Remove from heat, and pour mixture over the onions and jalapenos. Allow to cool, then cover and place in refridgerator.
Let sit for several hours before serving.
I choose to use ACV instead of white vinegar because I wanted that little extra sweetness you get from the apple cider vinegar.
I seeded the jalapenos but if you prefer things a bit spicier, leave the seeds in for extra kick.
The beauty of this quick pickle is that this is just a base recipe. You can add in extra seasonings and spices that suit your tastes.
Next time I make this, I’m going to go for some extra kick. I’m going to add in some garlic and red pepper flakes. Oh yes!
Have you tried pickling at home?
And I mean that in a completely G-rated family friendly kinda way, of course.
Have fun guys, and remember, always play with your food! Enjoy!