Quick pickles are an easy, ingenious way to get vinegared items into your mouth as soon as possible. An awesome beginner project for anyone interested in the acidic side of life and a versatile condiment that you can and should eat before most social interactions.
Get creative with your aromatic add-ins here. Maybe dice up a little sad ginger or forgotten garlic or throw in some herbaceous stems. This is a great recipe to use up those leftover aromatics you were definitely sure you would use when you bought them. Toss em in a quick pickle!
1 serrano pepper or other aromatics (ginger, garlic, herbs or herb stems)
1/2 cup apple cider vinegar (or sub more white vinegar)
Slice onion and pepper / aromatics thinly. Clean and dry a glass jar or similar container (with a lid.) Place onion and pepper / aromatics into container with pepper / aromatics evenly distributed (ish.)
Mix vinegars, sugar, and salt in bowl and stir together until dissolved.
Carefully pour vinegar mixture over onions and pepper / aromatics. Use a fork to press vegetables down and try to submerge completely.
Loosely cover container with lid and let sit on the counter for at least 1 â 2 hours before enjoying. The longer you can let the onions sit the more flavor they will take on. This container can rest on the counter overnight before going into the fridge as well. Make sure to tighten the lid when putting away.
Add to salads, bowls, stir fries, sandwiches, and more! These keep well in the fridge for about 3 months.
Did you try this recipe out? How quickly did you pickle? #closedloopcooking
https://closedloopcooking.com/red-onion-quick-pickles/
