pickling Pickled "Everything"

Guatemalan Insanity Pepper said:
LMAO  
 
 
I like Guinness, more than most of my buddies that i get a chance to drink beers with, and i have never drank close to ten :lol:
 
are you sure it was the mustard greens, and not a whole bag of any fermented fibrous vegetable consumed with lots of beer? ;)
:rofl:  :rofl:
 
 
:cheers:
Click to expand...
 
Never had an issue before. But I will reveal that 30 seconds (or less)  difference it would have been very ugly.....  :shocked:
 
If you can believe it, I'd never had pickled red onions in my life, until about a month ago. So, obviously, this is the first time I've ever made them, lol. There's a billion different recipes out there, so I just combined a few, and was totally winging it. Ended up being the perfect amount for a wide mouth quart jar

The players:
(I ended up leaving the cumin out)
IMG_7093.JPG

-2 red onions
-12oz white wine vinegar
-(not pictured) 8oz water
-1/4 cup white sugar
-6 garlic cloves (peeled and crushed)
-1 teaspoon Mexican oregano
-1 teaspoon sea salt
-and (my first ripe pod of the season) a yellow Fatalii (minced)



Water, vinegar, sugar and salt into the pot and bring to a boil. Then, added everything else except the minced Fatalii. I wanted to keep that crunchy. Boil for another 5-10 minutes, until the onions soften up a little
IMG_7094.JPG


I layered the minced Fatalii in after every spoonful of onions into the jar
IMG_7095.JPG


Cooling on the counter right now. Once cool enough, it'll go into the fridge
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We'll see how it tastes in a week or two!
:cheers:
 
MikeUSMC said:
If you can believe it, I'd never had pickled red onions in my life, until about a month ago. So, obviously, this is the first time I've ever made them, lol. There's a billion different recipes out there, so I just combined a few, and was totally winging it. Ended up being the perfect amount for a wide mouth quart jar

The players:
(I ended up leaving the cumin out)
attachicon.gif
IMG_7093.JPG
-2 red onions
-12oz white wine vinegar
-(not pictured) 8oz water
-1/4 cup white sugar
-6 garlic cloves (peeled and crushed)
-1 teaspoon Mexican oregano
-1 teaspoon sea salt
-and (my first ripe pod of the season) a yellow Fatalii (minced)



Water, vinegar, sugar and salt into the pot and bring to a boil. Then, added everything else except the minced Fatalii. I wanted to keep that crunchy. Boil for another 5-10 minutes, until the onions soften up a little
attachicon.gif
IMG_7094.JPG

I layered the minced Fatalii in after every spoonful of onions into the jar
attachicon.gif
IMG_7095.JPG

Cooking on the counter right now. Once cool enough, it'll go into the fridge
attachicon.gif
IMG_7096.JPG

We'll see how it tastes in a week or two!
:cheers:
Click to expand...
 l love pickled red onions. The way I do it is just slice the onion toss it into some apple cider vinegar and in a few hours they are perfect. I still like a little crunch to them, after a day or so they get to limp for me. Let us know how yours turn out. Cheers 
 
I like to pickle them with salt, lime juice and jalapeno then add that to tacos.  Or whatever I happen to be eating at the time.  I'll usually do about 1/2 an onion to the juice of 3 limes & 1 jalapeno, then add about 1/2 tsp salt.  Put it in a small tupperware on the counter top and shake whenever you walk by.  Ready to eat in 2-3 hours, even better the next day.
 
Simply can't have a fish taco without pickled onions!
 
There are always pickles on every PA Dutch dinner table.  Growing up, it was GrandMa's chow-chow!  Sweet, hot and sour, it was what she did with the last of the veggies out of the garden, along with a few beans.  I am wishing I had that recipe.  Right after she passed, my mother gave me the opportunity to photocopy whatever I wanted of GrandMa's recipes, but I don't remember seeing her "pickle" recipe.  
 
I do have the lemon, butter & Worcestershire basting sauce for her barbequed chicken!
 
The jar on the right what her chow-chow was like.  She always wanted it to look nice.
 
Chow-chow.jpg
 
today i did refrigerator pickles and pickled red cabbage. i`ve done the cukes many times but the first time for the red cabbage. i did pickled red onion a couple of weeks ago which came out great.  the cukes weren't pickling cucumbers, they were regular type but had too many on hand and wanted to put them to use. i used ACV for both threw a half a vidalia onion in with the cukes. sugar, salt, black peppercorns, caraway seeds, serrano powder in both and a little turmeric powder in the cukes. 
 
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Korean style pickled radish. I stain mine with turmeric so it looks more like danmuji. Its a common side with fried chicken. Very simple to make. Mostly just rice wine vinegar and sugar. I weep the radish first in salt and sugar. Drain and stain with tumeric. Give it a quick rinse before its goes in the jar with the brine. Salt in this recipe is completely optional if watching your sodium intake.
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Korean fusion of classic cukes and onions. 50/50 organic cider/rice wine vinegar. 50/50 salt/sugar, "seedless cuke", red onion and gochugaru. This would normally have some soy sauce and sesame oil but that can always be added at serving.
 
About a cup of vinegar total
1 tsp each: sea salt, sugar and gochugaru
1 cuke a bit over a foot long and half a red onion.
 
Pretty tasty within a couple hours too.
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