Quick Pickle Jalapenos & Red Onions

Quick Pickle Jalapenos & Red Onions

Pickled foods are such a great way to add flavour to savory meals. I’m much more a fan of traditionally fermented foods for health benefits, but I also love to have the option of quick pickled foods as well. When you don’t have the time to ferment veggies, a quick pickle is the way to go. These healthy, quick pickle jalapenos and red onions are amazing on tacos, sandwiches, burgers, bowls, and much more!

 

Quick Pickled

Quick Pickled

I appreciate spice but I typically can’t handle even small quantities. If you’re weary of the spice in the pickled jalapenos, don’t be. I can’t eat a raw jalapeno, but the sugar in the bring cuts the spice way back, even with all of the seeds! In fact if you like a lot of spice, I suggest using less sugar. My partner who loves spice would have liked them to be more spicy. So adjust the sugar levels to your preference.

Quick Pickled

 

Quick Pickled Jalapenos

Ingredients:

  • 1 1/2 cups jalapeno peppers, sliced
  • 1 medium garlic clove, minced
  • 1/2 cup water
  • 1/2 cup apple cider vinegar
  • 2 tbsp cane sugar
  • 1 1/2 tsp salt
  • 1/2 tsp Italian seasoning

Directions:

  1. Slice the jalapenos (don’t discard the seeds). I suggest using gloves when slicing.
  2. Bring all of the ingredients to a boil in a medium pot. Cook for 10 minutes. The jalapenos will turn from a bright green to a more green/yellow colour.
  3. Pour the entire contents of the pot into a jar and cool.
  4. Once cool, refrigerate until serving.

 

Quick Pickled Red Onions

Ingredients:

  • 1 cup red onion, thinly sliced
  • 1 cup warm water
  • 1/2 cup apple cider vinegar
  • 1 tbsp cane sugar
  • 1 tsp salt

Directions:

  1. Slice the red onions and place them in a medium sized jar.
  2. Add the rest of the ingredients into a bowl and whisk until the sugar and salt have dissolved.
  3. Pour the mixture into the jar with the onions and chill overnight. If you are in a rush, you can even let these sit on the counter for a few hours and serve, but this recipe tastes best when pickled overnight.

For personal meal plans or nutrition advice from a Registered Holistic Nutritionist, you can contact me at kathyrhn@gmail.com

Advertisements


Leave a Reply


%d bloggers like this: