Weekly Recipe: Pickling Things.

Since being in quarantine and needing to find ways to make produce last longer, Sami and I have become obsessed with pickling things (not actual pickles because neither of us really enjoy pickles that much). We have been pickling jalapeños, red onion and carrots! This is a super easy and delicious way to add a little punch of acid to any meal and make your produce last forever then this is for you! 

Also, if there was ever a time where we needed to understand the importance of preserving - it’s now, since we are all basically being preserved in our own homes. Wow, was that funny? Should that have been in the funny section? Anyway, here are the recipes:

Jalapeños:

• 4-5 jalapeños

• 1 cup distilled white vinegar

• 1 cup water

• 2 garlic cloves (smashed)

• 1 tablespoon salt

• 1.5 tablespoons sugar if you want spicy, 2 tablespoons for less spicy and 3 Tablespoons if you hate spice

Bring everything to a boil, then add the jalapeños and remove from heat. Let it sit there for ten minutes then put it in a jar, throw it in the fridge and boom!

Red Onions:

• 1 red onion

• ½ cup apple cider vinegar

• ½ cup water

• 1 tsp kosher salt

• 2tsp sugar

• 1tsp black peppercorns

• 3 garlic cloves (smashed)

Slice onion, place them in a jar. In a saucepan, bring all other ingredients to a boil then pour into the jar over the onions. Let it sit on the counter until it cools, then throw it in the fridge. 

Carrots (Sami’s favorite):

• 4-5 carrots 

• 1 jalapeño

• ¼ onion

• 2 garlic cloves (smashed)

• 2 cups distilled white vinegar

• 2 tsp kosher or sea salt

• fresh cracked pepper

Give the onion, and jalapeño a quick sauté. Add vinegar, water, salt and pepper and bring to a boil. Add it to the jar of carrots, let it cool, throw it into the fridge and there you have it!

Happy Pickling everyone! And as always, don’t forget to look for joy. It will always be there when you need it.