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:
- 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.
- 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:
- Wash zucchini, trim and discard ends.
- Slice into chips or spears and put into a pint-size mason jar along with dill sprigs, garlic, peppercorns and spices.
- 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.
- Tightly secure the lid and shake the jar.
- Set it on the counter for ½ hour before putting it in the fridge. Refrigerate for at least 24 hours before eating.
- Store in the fridge, keeps for 2-3 weeks.
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