5 Quick Pickle Recipes (Beets, Sweet Pickles, Red Onions, Eggs & Jalapeños)
Recipes in this Video
Ingredients
- ●4 medium beets
- ●1 cup apple cider vinegar
- ●1 cup water
- ●1/2 cup sugar
- ●1 tsp salt
- ●1/2 tsp black peppercorns
- ●1/2 tsp mustard seeds
- ●1/2 tsp allspice berries
- ●1/2 tsp cloves
- ●1 bay leaf
Instructions
- 1Wash the beets thoroughly under running water to remove any dirt.
- 2Place the beets in a pot and cover them with water. Bring to a boil and cook for about 30-40 minutes, or until they are tender.
- 3Once cooked, remove the beets from the pot and let them cool. Peel the skins off using your hands or a paper towel.
- 4In a separate saucepan, combine the apple cider vinegar, water, sugar, salt, black peppercorns, mustard seeds, allspice berries, cloves, and bay leaf. Bring to a boil, stirring until the sugar dissolves.
- 5Once the pickling liquid is boiling, remove it from heat and let it cool slightly.
- 6Slice the peeled beets into rounds or cubes, depending on your preference.
- 7Pack the sliced beets into sterilized jars, leaving some space at the top.
- 8Pour the pickling liquid over the beets in the jars, ensuring they are fully submerged. Seal the jars tightly.
- 9Let the jars cool to room temperature, then refrigerate them for at least 24 hours before consuming to allow the flavors to develop.
Equipment
Ingredients
- ●4 cups cucumbers, sliced
- ●1 cup sugar
- ●1 cup white vinegar
- ●1/2 cup water
- ●1 tsp mustard seeds
- ●1 tsp celery seeds
- ●1/2 tsp turmeric
- ●1/2 tsp ground ginger
- ●1/2 tsp salt
Instructions
- 1In a large bowl, combine the sliced cucumbers and salt. Let them sit for about 2 hours to draw out moisture.
- 2In a saucepan, combine sugar, vinegar, water, mustard seeds, celery seeds, turmeric, and ground ginger. Bring to a boil over medium heat, stirring until the sugar dissolves.
- 3Once boiling, remove the saucepan from heat and let the mixture cool slightly.
- 4After the cucumbers have sat for 2 hours, drain and rinse them under cold water.
- 5Pack the cucumbers into sterilized jars, leaving some space at the top.
- 6Pour the cooled vinegar mixture over the cucumbers in the jars, ensuring they are fully submerged.
- 7Seal the jars tightly and refrigerate for at least 24 hours before consuming to allow the flavors to meld.
- 8Sweet pickles can be stored in the refrigerator for up to 2 months.
Equipment
Pickled red onions are a vibrant and tangy condiment often found in Mexican and Central American cuisine. They add a refreshing crunch and a burst of flavor to various dishes, from tacos to salads. This simple pickling method has gained popularity in recent years, becoming a staple in many modern kitchens for its versatility and ease of preparation.
Ingredients
- ●red onions
- ●white vinegar
- ●water
- ●sugar
- ●salt
- ●black peppercorns
- ●bay leaves
- ●garlic
- ●coriander seeds
Instructions
- 1Slice red onions thinly and place in a jar.
- 2In a saucepan, combine white vinegar, water, sugar, and salt.
- 3Heat the mixture over medium heat until sugar and salt dissolve, about 2-3 minutes.
- 4Add black peppercorns, bay leaves, garlic, and coriander seeds to the jar with onions.
- 5Pour the hot vinegar mixture over the onions in the jar, ensuring they are fully submerged.
- 6Seal the jar tightly and let it cool to room temperature for about 30 minutes.
- 7Refrigerate the jar for at least 1 hour before serving, preferably overnight for best flavor.
- 8Use pickled onions as a topping for tacos, salads, or sandwiches.
Ingredient Alternatives
white vinegar
Cheaper: apple cider vinegar
Apple cider vinegar adds a fruity flavor and is often less expensive.
sugar
Healthier: honey
Cheaper: agave syrup
Honey provides natural sweetness, while agave syrup is often cheaper.
black peppercorns
Cheaper: ground black pepper
Ground black pepper is more accessible and less expensive.
bay leaves
Cheaper: dried oregano
Dried oregano can provide a similar herbal note at a lower cost.
Techniques
Equipment
Also Known As
Pickled eggs are a popular snack in various cultures, often served in bars or as a part of a picnic.
Ingredients
- ●12 large eggs
- ●2 cups water
- ●1 cup white vinegar
- ●1/2 cup sugar
- ●1 tablespoon salt
- ●1 teaspoon black peppercorns
- ●1 teaspoon mustard seeds
- ●1 teaspoon red pepper flakes
- ●1 clove garlic, minced
- ●1 bay leaf
Instructions
- 1Place the eggs in a large pot and cover them with water. Bring to a boil over medium-high heat.
- 2Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12 minutes.
- 3After 12 minutes, transfer the eggs to an ice bath to cool for about 10 minutes.
- 4Peel the cooled eggs and set them aside.
- 5In a saucepan, combine the water, white vinegar, sugar, salt, black peppercorns, mustard seeds, red pepper flakes, garlic, and bay leaf. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.
- 6Remove the brine from heat and let it cool to room temperature.
- 7In a clean, sterilized jar, place the peeled eggs and pour the cooled brine over them, ensuring the eggs are fully submerged.
- 8Seal the jar tightly and refrigerate for at least 3 days before consuming for the best flavor.
- 9Enjoy your pickled eggs as a snack or as part of a salad.
Equipment
Pickled jalapeños are a staple in Mexican cuisine, often served as a condiment to enhance the flavor of various dishes. They are commonly found in tacos, tortas, and as a side to grilled meats. The pickling process preserves the heat and flavor of the jalapeños, making them a beloved addition to many meals. Today, their popularity has spread beyond Mexico, with variations appearing in many cuisines around the world.
Ingredients
- ●jalapeños
- ●white vinegar
- ●water
- ●garlic
- ●sugar
- ●salt
- ●oregano
- ●black peppercorns
- ●bay leaves
- ●onion
- ●carrots
Instructions
- 1Slice jalapeños into rings, removing seeds if desired.
- 2In a saucepan, combine vinegar, water, sugar, and salt.
- 3Bring the mixture to a boil over medium heat, stirring until sugar dissolves.
- 4Add garlic, oregano, black peppercorns, and bay leaves to the boiling liquid.
- 5Remove from heat and let cool for a few minutes.
- 6Pack sliced jalapeños into sterilized jars, layering with onion and carrots if using.
- 7Pour the hot vinegar mixture over the jalapeños, ensuring they are fully submerged.
- 8Seal the jars tightly and let cool to room temperature.
- 9Refrigerate for at least 24 hours before using for best flavor.
- 10Enjoy on tacos, sandwiches, or as a spicy snack.
Ingredient Alternatives
white vinegar
Healthier: apple cider vinegar
Cheaper: distilled vinegar
Apple cider vinegar offers a milder flavor and potential health benefits.
sugar
Healthier: honey
Cheaper: agave syrup
Honey provides sweetness with a unique flavor profile.
black peppercorns
Healthier: white pepper
Cheaper: ground black pepper
White pepper is a milder alternative that can be used in pickling.
garlic
Healthier: garlic powder
Cheaper: onion powder
Garlic powder can be used for a more subtle garlic flavor.
Techniques
Equipment
Also Known As
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