#quickpickle

Your Taco Wants This

One large Red Onion

About 1 cup of vinegar,  plain white or cider vinegar works well.

2 teaspoons of salt

1 teaspoon of sugar

Slice the onion in half and then into thin slices. Place in a small bowl, big enough to hold the onion and vinegar, but not much bigger than that. Sprinkle with salt and sugar.

Either pour the vinegar over the onion and microwave for 2 minutes (just about boiling) or bring the vinegar to boil on the stovetop and pour it over the onions. Let sit for 10 minutes, give a thorough stir, and let sit for 30 minutes. Drain to serve. The onions will soften and be immersed in the liquid. Also, be a pretty color.

This is my favorite, almost mandatory, taco topping. It keeps in the fridge so it’s perfect to prepare ahead of time.

Ginger Apple Quick Pickles

Y’all these apple quick pickles are FANTASTIC and completely unexpected. Had the chance to test these out at the PSU Farmer’s Market today for a disco pickle demo with the folx at Cook First Portland. We had a brilliant time making quick pickles together and these were a crowd favorite. Super simple and sure to go as fast as you can make them! Not to mention a great way to use up bruised apples you might not otherwise eat.

PS you can totally save your apple cores for apple scrap vinegar!

Ginger Apple Quick Pickles

Ingredients: - Approx 2 apples, a tart variety works well here - 1 - 2 inch (knobs) of fresh ginger root - 1 tsp whole cloves

Pickling liquid 

Ingredients: - 1 cup white vinegar or apple cider vinegar (or a combination) - 1 cups water - 1 tbsp kosher salt - 1 tbsp sugar (optional)

To-do’s: 1. Wash and dry 1 quart size mason jar.  2. Combine pickling liquid ingredients into small pot and bring to a boil. Take off heat. 3. Chop apples into roughly ¼” inch slices. Roughly chop ginger into small pieces. Fill mason jar with apples, ginger, and cloves. Leave about an inch of room at the top of the jar. 4. Pour (hot) pickling liquid into jar and cover apples. Press down and add in a few more if space allows, keep about an inch of empty space at the top of the jar. 5. Cover and leave on counter to cool, 1 - 2 hours. Once cool, tighten lid and place in fridge. Great same day but flavor will improve over the next few days. Keeps up to a month.

Red onion quick pickles

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!

INGREDIENTS

1 red onion

1 serrano pepper or other aromatics (ginger, garlic, herbs or herb stems)

1/2 cup white vinegar

1/2 cup apple cider vinegar (or sub more white vinegar)

2 tbsp sugar

1 tbsp kosher salt

TO-DO'S

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 – 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.

This instant ginger pickle is a zesty and flavorful condiment that adds a punch of spice and tanginess to your meals. It's quick and easy to make, perfect for adding a burst of flavor to your vegan dishes.

Ingredients: 250g fresh ginger, peeled and finely chopped. 2 tbsp lemon juice. 2 tbsp maple syrup. 1 tsp salt. 1/2 tsp chili powder. 1/2 tsp ground turmeric.

Instructions: In a mixing bowl, combine chopped ginger, lemon juice, maple syrup, salt, chili powder, and ground turmeric. Mix well until all the ingredients are thoroughly combined. Transfer the mixture into a sterilized jar with an airtight lid. Store in the refrigerator for at least 2 hours before serving to allow the flavors to meld. Enjoy the instant ginger pickle as a condiment or accompaniment to your favorite dishes!

Prep Time: 10 minutes

Cook Time: 0 minutes