Use for salads, sandwiches, tacos, nachos, etc.

My brother-in-law, André, enjoys gardening and grows loads of beautiful jalapeños especially for me. I love them and use in a lot of my recipes. They're quick and easy to pickle for the fridge. I strongly recommend wearing latex gloves when handling the jalapeños. We had a couple of leftover mini bells sweet peppers from André's garden that I also used because I liked the red/green contrast. Then he brought in a mess of beautiful banana peppers, and I thought what the heck....in they went. They're delicious!

You won't always get these thinly sliced onions in vinegar (pronounced hang DZUHM) when you order your pho, but if you ask for them, your waitperson will probably be pleasantly surprised that you did.And you will probably be pleasantly surprised by the delicious savorycrunchytangy contrast they bring to your pho experience. :)I like to add thinly sliced fresh chilies to mine. On the day I made these, it was Thai birds and Serranos.Any leftovers are delicious in sandwiches and salads.

If you like picked onions, you will love this quick and simple recipe. Use the recipe as is or you can experiment by substituting red wine, rice wine or apple cider vinegar and add your favorite herbs and spices.#nikicuisine #summer

I used glass canning jars rather than a bowl, but next time will use bowl then transfer to jars. Excellent as a hotdog relish, and so pretty! Great crunch and very flavorful!

So many of the recipes for pickled beets out there call for buckets of sugar and spices that are better suited for pies than for pickles in my humble opinion.This recipe goes the tart savory direction with them instead.Substitute dill seeds or even a sprig of fresh dill for the caraway for a tasty variation.#cookingwithyui

Finally jumped on the bandwagon. So easy. You will be tempted to put them on EVERYthing!

Stole this from the internet.

Delicious

Our market stopped selling my hubby's favorite latin brand jarred pickled onions so I had to get creative. I'm sure I will modify this every week as I make them but this basic recipe is a good starting point.Actually this was modified from Natasha's kitchen marinated mini sweet pepper recipe. I will use it for many pickled products.

In the 1700's England had an explosion of documented, recorded, pickled preserving recipes. Pickled onions as far as I could find was a recipe which comes from, Sarah Harrison’s 1739 cookbook The House-Keeper’s Pocket-Book. The Jamaican pepper mentions was Jamaican allspice. I just chose the English pub pickled onions, because I love malt vinegar. The onions they use are not available and the pearl onions are a bit bigger then the small boiling onions. Plus the pearl onions are very expensive. So I am going to adapt this recipe with a common onion that's cheap here. They are bigger, but by the time I purchase enough pearl onions it would be well over $30.00 so Vidalia it will be.

Our favorite mushroom pickling is spring mushrooms in taragon with fennel herb vinegar and then preserving in lemon grass oil. They taste delicious all year with cheese and crackers, and avocado sandwiches. This recipe explains how we make this herbal vinegar and lemon grass oil at home. Takes one hour. The vinegar and oil stay beautiful all year if you keep them in green glass bottles in the dark.Mushrooms are sprouting six weeks after the first winter rains. You pick them in the woods, grow them in the window or buy them in the store. To grow them at home, see my mushroom growing kit recipes in here.