{"id":13991,"date":"2011-08-10T10:36:09","date_gmt":"2011-08-10T14:36:09","guid":{"rendered":"http:\/\/foodembrace.com\/?p=13991"},"modified":"2011-08-10T10:36:09","modified_gmt":"2011-08-10T14:36:09","slug":"pickled-jalapeno-with-red-onion","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2011\/08\/pickled-jalapeno-with-red-onion\/","title":{"rendered":"Pickled Jalapeno With Red Onion"},"content":{"rendered":"<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2011\/08\/Pickled_jalapeno_onion2.jpg\" data-rel=\"attachment-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"alignleft size-medium wp-image-13993\" title=\"Pickled Jalapeno with Red Onion\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2011\/08\/Pickled_jalapeno_onion2-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/08\/Pickled_jalapeno_onion2-200x300.jpg 200w, https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/08\/Pickled_jalapeno_onion2.jpg 467w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a> I love pickled things. Ever since I was a kid, I have loved pickles. The texture and taste could not be more perfect in my opinion. Crunchy, salty, tangy, and tart.<\/p>\n<p>But the flavorings of pickled things can change and become whatever you want them to be.<\/p>\n<ul>\n<li>Spicy<\/li>\n<li>Garlicky<\/li>\n<li>Dilly<\/li>\n<\/ul>\n<p>And as I grew up and started expanding my food knowledge, I realized that pickled is a term. \u00a0A concept. \u00a0A technique. \u00a0It isn&#8217;t just a green cucumber slice, but in fact, it can be whatever you want it to be.<\/p>\n<p>You can go through the whole canning process in creating your pickled concoction or if you want quick results, there&#8217;s \u00a0a quick refridgerator pickling method.<\/p>\n<p>I bet you can guess which I go for.<\/p>\n<p>A recent viewing of Guy&#8217;s Big Bite is the inspiration for my quick pickled Jalapeno with Red Onions. \u00a0This took no time to make at all and were ready to eat by dinner time.<\/p>\n<blockquote><p><strong>Andrea&#8217;s Quick Pickled Jalapenos with Red Onions<\/strong><\/p>\n<ul>\n<li>1\/2 Small Red Onion, thinly sliced<\/li>\n<li>2 Jalapenos, thinly sliced<\/li>\n<li>3\/4C Apple Cider Vinegar<\/li>\n<li>3\/4C Water<\/li>\n<li>1\/2TBSP Salt<\/li>\n<li>1\/2TBSP Brown Sugar<\/li>\n<\/ul>\n<p>In a medium sized glass bowl, add in the onion and jalapeno slices. \u00a0In a small sauce pan, add in the vinegar, water, salt, and sugar. \u00a0Bring up to a boil and reduce to a simmer. \u00a0Cook just long enough that all the sugar and salt is dissolved. \u00a0Remove from heat, and pour mixture over the onions and jalapenos. \u00a0Allow to cool, then cover and place in refridgerator.<\/p>\n<p>Let sit for several hours before serving.<\/p><\/blockquote>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2011\/08\/pickled_jalapeno_onion.jpg\" data-rel=\"attachment-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-13992\" title=\"Pickled Jalapeno with Red Onion \" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2011\/08\/pickled_jalapeno_onion-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/08\/pickled_jalapeno_onion-300x200.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/08\/pickled_jalapeno_onion-449x300.jpg 449w, https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/08\/pickled_jalapeno_onion.jpg 700w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>This quick pickle turned out better than I anticipated. \u00a0It was\u00a0perfectly\u00a0crunchy, cool, and delicious.<\/p>\n<p>I choose to use ACV instead of white vinegar because I wanted that little extra sweetness you get from the apple cider vinegar.<\/p>\n<p>I seeded the jalapenos but if you prefer things a bit spicier, leave the seeds in for extra kick.<\/p>\n<p>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.<\/p>\n<p>Next time I make this, I&#8217;m going to go for some extra kick. \u00a0I&#8217;m going to add in some garlic and red pepper flakes. \u00a0Oh yes!<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2011\/08\/pickled_jalapeno_onion_burger.jpg\" data-rel=\"attachment-image-2\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-13994\" title=\"Pickled jalapeno and red onion on a burger\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2011\/08\/pickled_jalapeno_onion_burger-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/08\/pickled_jalapeno_onion_burger-200x300.jpg 200w, https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/08\/pickled_jalapeno_onion_burger.jpg 467w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a>I&#8217;ll let you in on a little secret. \u00a0Not only is it great to eat straight up or on a salad, it makes for a lovely sandwich or burger topper.<\/p>\n<p><strong>Have you tried pickling at home?<\/strong><\/p>\n<p>And I mean that in a completely G-rated family friendly kinda way, of course.<\/p>\n<p><em>Have fun guys, and remember, always play with your food! Enjoy!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I love pickled things. Ever since I was a kid, I have loved pickles. The texture and taste could not be more perfect in my opinion. Crunchy, salty, tangy, and tart. But the flavorings of pickled things can change and become whatever you want them to be. Spicy Garlicky Dilly And as I grew up [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[34,8],"tags":[16],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-3DF","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/13991"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=13991"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/13991\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=13991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=13991"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=13991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}