Makes 2 cups

Here are two recipes for speedy pickle gratification! Having pickled red onions around instantly adds a touch of zing to your sandwiches and burgers, on top of tacos or nachos, or tossed into salads. Zucchini pickles are a wonderful side and a great way to enjoy summer’s bounty. Both will keep in the fridge for a couple weeks.

Red Onion:

Ingredients:

  • 1 medium red onion, very thinly sliced (about ¼ inch)
  • ¼ cup distilled white vinegar
  • ½ cup water
  • ¼ cup apple cider vinegar
  • 1 ½ Tbsp honey, maple syrup or brown sugar
  • 1 ½ tsp kosher salt
  • Optional: Pinch crushed red pepper flakes

Directions:

  1. Add onions to a pint-size mason jar and place jar in the sink. Add the rest of the ingredients to a saucepan and bring to a low simmer. Pour over onions.
  2. Using a spoon, press onions down into vinegar and get any air bubbles out of the jar. Let onions cool to room temperature, 20-30 minutes – and they should be ready to serve. Refrigerate any leftover pickles. They’re best eaten within 3 days, but keep for 2-3 weeks in the fridge.

Zucchini:

Ingredients:

  • ½ pound zucchini (1 medium zucchini)
  • 2 fresh dill sprigs
  • 1 garlic clove, peeled and halved
  • ½ tsp black peppercorns
  • ½ tsp yellow mustard seeds
  • ½ tsp coriander seeds
  • ¼ tsp dill seeds
  • ¾ cup plus 1 Tbsp water
  • ¼ cup distilled white vinegar
  • 1 Tbsp plus 1 tsp sugar
  • 2 tsp kosher salt

Directions:

  1. Wash zucchini, trim and discard ends.
  2. Slice into chips or spears and put into a pint-size mason jar along with dill sprigs, garlic, peppercorns and spices.
  3. Combine remaining ingredients in a saucepan and bring mixture to a boil over medium-high heat. Remove from heat and carefully pour over ingredients in the mason jar, leaving about ½ inch space at the top.
  4. Tightly secure the lid and shake the jar.
  5. Set it on the counter for ½ hour before putting it in the fridge. Refrigerate for at least 24 hours before eating.
  6. Store in the fridge, keeps for 2-3 weeks.
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