12.16.15

LEARN HOW TO PICKLE!

excited to bring you a pretty post by ! she has contributed to the blog before through photography (remember this wreath post?) but this time she’s bring her kitchen skills as well!

“After a big move from NYC to Hawaii, one of the first things I did was make several jars of quick pickles. That really sounds crazy, but they are something that I have grown accustomed to always seeing in my fridge and having them on hand has made me feel more at home. These pickled onions and jalapenos add an addictive tangy, colorful, crunch to tacos, salads, burgers, sandwiches… the list goes on! The pickles keep for weeks in the fridge, and are so pretty.” – 

CLICK THROUGH TO LEARN HOW!…

ingredients: (per pint jar of pickles)

– vegetable of choice, my favorites are jalapenos and red onions

for the brine: 

– 1 cup white wine vinegar
– 1/2 cup water
– 2 teaspoon salt
– 1 tablespoon sugar

flavor with any of the following: 

– 10 or so whole peppercorns
– clove of garlic
– orange peel
– 1/2 tsp. mustard seed
– 1/2 tsp. crushed red pepper
– 1 bay leaf

1. slice jalapeños (about 6 when sliced will fit in one pint jar) and red onions (1 onion per pint jar) into rings or half moons, around 1/4” thick.

2. combine vinegar and water in a saucepan and bring to a simmer.

3. add salt, sugar, and spices to the simmering vinegar mixture. stir to dissolve the salt and sugar. you can use different things to flavor the brine (peppercorns, mustard seed, bay leaf, crushed red pepper, for example) this time for the jalapeno brine, i used peppercorns and a clove of garlic split in half. The red onion brine got peppercorns and a 2” piece of orange peel.

4. from here, you can pour the hot brine into the jar over the sliced vegetable of choice, which will keep them crisp or simmer the vegetable in the brine for about 5 minutes to soften. i always cook my onions in the brine to soften them and speed up their transition to an amazing bright pink color.

5. cover jars and refrigerate. they are ready to use once chilled, i usually let them sit overnight in the fridge.

photos and recipes by: 

5 COMMENTS

Add your own

    Stephanie Christine says:

    Thanks for this recipe, I’m going to make it in the new year. Have been fascinated with pickles for a while and it’s time to make them! Looks great.

    Annie says:

    Love these, thank you! Would the recipe change at all if pickling carrots or green beans?

    Helen says:

    I love pickled jalapenos, although I usually buy them. It’s so nice to know that I can make them at home. Thanks for sharing this!

    -Helen

    Tegan says:

    Is it possible to substitute the sugar with xylitol and the vinegar with apple cider vinegar?

    Nina says:

    Is it possible to pickle without using sugar or sweetener?

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