They even make a delicious addition to bagels and lox. Since then I’ve put them on many of my favorite Mexican dishes plus scrambled eggs, a pita sandwich stuffed with broiled salmon, and a salad with feta cheese. I made up a batch to top some tacos a couple of weeks ago. Lime juice makes these quick pickled red onions a perfect match for Mexican food. Quick Mexican Pickled Onions Aren’t Just for Tacos With just 3 ingredients, 5 minutes of hands-on prep time, and 30 minutes for the magic pickling action to take place, these delicious quick pickled onions can be on the table in no time. Just a few slivers can really dress up a simple taco or sandwich. I like to keep a jar of these pickled red onions in my fridge at all times. This quick and easy Mexican pickled onions recipe makes frequent appearances on my table. This is such an easy recipe and the result is so flavorful, and so beautiful (that bright pink color!) that I just can’t get enough. Pickled vegetables can be stored in the refrigerator for 2-4 weeks.I love these Mexican pickled onions so much.Your quick-pickled vegetables can be eaten right away, but they are best after sitting for about 24 hours.Move to the refrigerator once your vegetables are cooled.Add a canning lid and ring and allow to cool to room temperature.Add your vegetables to your canning jar and pour the vinegar water brine mixture over the top.Pouring boiling brine into a cool canning jar may crack your jar, and will cook your vegetables slightly making them less crunchy. Pro-Tip: Let your brine cool slightly before moving on. In a 2-quart saucepan, combine 1 cup of water with the vinegar, bay leaf, garlic, marjoram, thyme, and allspice and bring to a boil over high heat.Toss them with salt and sugar and let them rest for 30 minutes. Prep your vegetables by washing and cutting them into bite-sized pieces.Whole spices like mustard seed, red pepper flakes and peppercorns also add a depth of flavor. Feel free to add fresh rosemary, oregano and dill. If you love fresh ginger, add a thin slice to your pickled vegetables. Pro-Tip : Be creative! Use what you love. Ground Allspice – You may substitute 8 whole allspice for the ground.Dried Marjoram – You can substitute ½ Tablespoons of fresh marjoram.Use 6 sprigs or 1 Tablespoon of fresh thyme if available. Dried Thyme – If you have fresh thyme, use it! Cooking with fresh herbs is so luxurious.Bay Leaf – One bay leaf per jar of pickled vegetables.Garlic – Minced or thinly sliced works well.Sugar – This is optional if you’re watching your sugar but it brings out all the wonderful flavors of your vegetables.I wouldn’t recommend using homemade vinegar, balsamic vinegar, red wine vinegar or malt vinegar because they may have an acidity level below 5%. White Vinegar – White vinegar, rice vinegar and apple cider vinegar work well for quick pickling and will each give a slightly different flavor profile.Salt – Pickling salts are not required if you don’t have them.Onion – I like to use sweet onions out of my garden, but red onions work wonderfully too and they turn a brilliant pink color.Cauliflower Florets – Any type of cauliflower works great.Don’t forget to remove the seeds unless you want them extra spicy like Cousin Amy! Pro-Tip : Any type of peppers would pickle well and add wonderful color to your finished product. Jalapenos – Again just cut the jalapenos lengthwise and then into half-moons.Slice your carrots in half lengthwise and then cut them into half-moons or into rounds if they are on the smaller side. Carrots – I like to use cosmic purple carrots.
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