Hello Friends. Welcome. Come sit with me a spell as I tell you how I make some quick pickled vegetables sometimes.
I have discovered a love for pickled vegetables. I can pickle some vegetables using Ms. Wages' Kosher Dill Seasoning Packets because they are my grandkids' favorites. They love dill pickle flavor, and it is another way for me to sneak some vegetables in them. Not to mention, I use them for snacks frequently and as a quick side with some chicken nuggets. Hey, it's all about compromise sometimes with kids.
You can watch that video just by clicking below:
Another way I love to pickle vegetables is a quick refrigerator pickle method. It has a sweeter, different brine. Grandkids do not like this one as much.
First, I start by slicing all my onions up with my mandoline slicer. If I am doing a small batch, like one jar or two, I just use a knife.
I like them pretty thick for sandwiches, pizzas, or just a side to a meal.
I will get my brine ready by boiling 2 cups of white vinegar, 2 cups of water, 1/3 cup of sugar ( I use Stevia), 2 teaspoons of sea salt or pink Himalayan salt, 2 garlic cloves (optional), and 1 teaspoon of peppercorns (you can even use the mixed peppercorns if you like). Bring this to a boil and remove from the heat. This will fill about two quart jars.
Place your lid on your jar, and let it cool completely before putting it into the refrigerator. You have just made quick refrigerator pickled onions.
Now, if you want to make a batch, you will need to double or triple your brine recipe. The rest of the jars will need to be processed for shelf life. You may not have room for all these jars in your refrigerator.
You will wipe the rims of your jars with a paper towel or cloth. Place lids and rings on fingertip-tight. Process in a water bath canner for 10 to 15 minutes. Remove from the canner and set aside on a counter to cool and seal. Place in your pantry until ready to use. So Simple.
Save those onion peels because you can make onion powder out of them.
Spread all your onion peels into a baking sheet and dry in the dryer on about 3oo degrees, just enough to get them dry and kind of dehydrated. Crispy. Then place into a blender, food processor, or coffee grinder and grind until a fine powder. Put into an air-tight container and store in your pantry. You now have onion powder on hand, and you didn't have to go buy it.
I also experimented with making a bread and butter quick refrigerator pickle. Since I use zucchini in my pickle making (we have a big surplus of these every year from the garden), I just cut up one big zucchini and filled my jar. I made the same brine as for the onions, but I added one extra ingredient. I added two tablespoons of McCormick Pickling Spices. Just look at those spices. This kicked these pickles up a notch. After I got them made, I put them into the refrigerator. These turned out awesome. Now, even when we are on a work trip, I can whip up a jar of each one of these and use them. I can also turn the pickles into relish by running a small amount in a mini food processor. Great in egg salad and deviled eggs.
If you want to see how I do them, just click below:
Hope you enjoy.
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Have a Blessed Day
Tracy
Keeper of the Home
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