#quick pickle

[yasssss-food]

Quick Pickled Spring Onions

[craving-nomz]

Sweet & Spicy Turmeric Pickled Onions

[omnivorescookbook]

Chinese Pickled Peppers (Quick Pickled Pao Jiao)

This quick and easy version of Sichuan pickled peppers, also known as pao jiao, gives you a mildly salty and sour flavor to top off your favorite recipes.

Recipe => https://omnivorescookbook.com/chinese-pickled-peppers/

[lostinmirkwood]

Planted too many carrots and didn’t thin them in time so I just pulled them all today. Quick pickle time! Some weird chemical reaction is turning my garlic blue in the purple carrot jar and that’s neat.

Had to pull all my beets for the same reason, those are currently roasting and I’ll peel, chop, and freeze them for winter hashes.

[elizpaige]

Super Quick Pickled Red Onions

I’m actually not ashamed that this post has become just a photo gallery of glorious pickled onions. They make everything better, so as soon as I made them, I proceeded to eat them on everything (pictured above: sandwiches, avocado toast, deviled eggs. not pictured above: everything else I’ve eaten in the last week.) They’re super easy and really make everything taste a little brighter and better!

Ingredients:

1 red onion

1/2 c. apple cider vinegar

1 c. warm water

1 T. granulated sugar

2 generous pinches of kosher salt

Directions:

1. In a mason jar or sealable container, combine the vinegar, water, sugar and salt. Shake shake shake it until the sugar and salt are dissolved.

2.  Cut the onion into thin slices (proceed to cry... a lot).

3. Pour your liquid and onion and into a saucepan or skillet. Bring up to a simmer and let it bubble for a solid 3-4 minutes.

4. Turn off the heat and pour everything back into the jar/container. Let the mixture cool completely (and marvel at how beautiful and bright pink it gets!) before sealing and storing in the fridge. 

5. Enjoy the onions on anything and everything and keep stored in a sealed container for up to ~3 weeks (if they last that long!).

[kaleandcaramel]

This post is pure utilitarian enjoyment: No stories, just the recipe for one of my most beloved kitchen staples—quick-pickled shallots, infused with whole coriander seed. 

Quick-Pickled Shallots

Recipe>> https://www.kaleandcaramel.com/food/quick-pickled-shallots/

[omnivorescookbook]

Chinese Pickled Cabbage (A Quick Pickle Recipe)

It is so easy to prepare, and the result is a well-balanced crisp sweet and sour pickle just like the appetizer you’d get at a Chinese restaurant. 

Recipe => https://omnivorescookbook.com/chinese-pickled-cabbage/

[the-re-farmer]

Pickled radish pods taste test

I meant to try these after they’d had a day to pickle in the fridge. Instead, I went to bed! So I tried them out this morning, and included them in with my sandwiches. View this post on Instagram A post shared by The Re-Farmer (@the.refarmer) That picture looked so much better on my phone. They were still nice and crunchy, which is nice. There is still that very mild radish flavour. They were…