Some weeks back I came across this fantastic easy pickle recipe (for pickled red onions) at This Silly Girl’s Life. I couldn’t get this recipe out of my head. I love pickled onions. My mouth immediately started watering the moment I saw her post and I had to have some. I didn’t have any red onions, but I had white onions and lots of cabbage…
I will admit, again, that I am not good about following exact recipes. Recipes are often “guidelines” or even inspiration to my own versions. (And mostly because I rarely have the all ingredients on hand, so I have not choice but to improvise.) Here is Dana’s recipe for the brine:
Easy Pickle Recipe
- 1 Cup White Vinegar
- 1/2 Cup Water
- 1/3 Cup Sugar
- 2 Cloves Garlic, Crushed (I used 1 tsp of minced garlic)
Add vinegar, water and sugar in a sauce pan and whisk over medium heat until dissolved. Remove from heat.
Now at this point, you will add the garlic and sliced onions, cabbage or whatever you are choosing to pickle. Stir well and spoon into a jar. Fill with remaining brine and keep at room temperature until fully cooled. Best if stored overnight in an airtight container, but let sit for a minimum of 1 hour.
I tripled the recipe and filled 3 jars.
Jar #1 had chopped green cabbage, carrots and 1 finely chopped jalapeño. (this had a slight kick to it)
Jar #2 had chopped red cabbage and brine.
Jar #3 had 2 sliced onions and brine.
They were all very good. I snacked on this all week. But to be honest, the onions were the absolute best! I couldn’t get enough of them and I may or may not have eaten most of them out of the jar (and I didn’t share). Next time we will try this with mini cucumbers. You really can use this easy pickle recipe with any raw veggies you like. I’d love to know what you try!
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