I like pickles. Not just cucumber pickles either. Some time ago I decided to make a conscious effort to add more vegetables to my diet. One of these ways is to have ready-made pickled vegetables available to add to sandwiches or other dishes. They are easy to make, the ingredients are cheap and they last forever in the fridge.
Pickling Brine:
1 cup Apple Cider Vinegar
1 cup Water
1/4 cup Sugar
2 tsp. Salt (I use Kosher)
Combine all ingredients small sauce pan and bring to a boil.
Pickled Red Onion
Thinly slice two red onions and pack into a clean quart mason jar. Pour a batch of hot pickling brine over the onions. Screw on the cap and let cool on the counter for a few hours. It will keep in the refrigerator until the end of time. These are great on turkey, roast beef or salami sandwiches, on pizza or even just straight out of the jar!
Pickled Jalapenos
Slice 10-12 large jalapenos and pack into a clean quart mason jar. Pour a batch of hot pickling brine over the peppers. Screw on the cap and let cool on the counter for a few hours. It will keep in the refrigerator until the cows come home. These are great on sandwiches, tacos, quesadillas, omelets, pizza or anything else you want to add a bit of heat to.
Pickled Cauliflower
Pack a head's worth of cauliflower florets into a large clean pickle jar (I use a 2-quart Vlassic jar I got in the economy-size section at Wal-Mart). Pour a double batch of hot pickling brine over the cauliflower. Screw on the cap and let cool on the counter for a few hours. It will also keep in the refrigerator until the end of time. These makes a nice accompaniment to sandwiches and packs well in a lunchbox.
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