Pregnant or not, I’m a lady who likes her pickles. And when I’m not feeling all Martha Stewert-y and wanting to can, I like to rock out some good old fashioned refrigerator pickles*. These pickled onions were for a batch of spicy pork tacos, but they go great with any grilled, smoked or roasted meat, on cheese platters, and my favorite, in sandwiches (like grilled cheese!).
(*Technically, any recipes for canned pickle fruits and vegetables can be made in the fridge instead of hot water bath canning, so be sure to check out my recipe section for other pickle ideas.)
A super simple recipe and food porn after the click.
The lazy part of me (which is getting bigger and bigger these days) is all about fridge pickle recipes. Chop veg, simmer brine, add in veg, cool and store in fridge for a few days. Score.
I just thought of another use for these bad boys—egg salad. Which I could totally eat right now.
Recipe: Spiced pickled onions
Summary: This recipe was adapted from David Lebovitz
- 3/4 cup apple cider vinegar (white or red wine vinegar would work well too)
- 3 tablespoons sugar
- pinch of salt
- 1 bay leaf
- ¼ tsp Black peppercorn
- ¼ tsp ground allspice
- 4 whole cloves
- ¼ tsp yellow mustard seed
- 1 large red onion, peeled, and thinly sliced into rings
- Place all the ingredient except for the onions in a medium pot over medium heat, and bring the liquid to a simmer. Stir until sugar dissolves.
- Add the onion and simmer for another two minutes. Remove from heat, cool, and store in a sealed container in the fridge until ready to use. i like to make these a day or two before I need them. The longer they sit, the better the flavor is!
Use any spice combination you like. I’ve also seen recipes with red chile flakes, whole dried chile peppers, cinnamon stick, star anise, nutmeg, and fresh garlic.
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