Pickled Red Onions

 

Recipe Name: Pickled Red Onions

Story: This is very simple, but I have found that I really enjoy pickled red onions on all kinds of things from salad, to tacos, to topping some rice dishes. They are very versatile.

Years you've been making it: Since 2021

Author / Creator: Random Instagram then modified by me

Submitted by: Dustin

Ingredients: 

• 1 cup red wine vinegar
• 1/2 cup water
• 1 bay leave
• 1 tsp black peppercorns (whole)
• 2 tbls sugar
• 1 tsp salt
• 2 garlic cloves, smashed
• 1 small to medium red onion, thinly sliced

Directions: 

1. Thinly slice red onion and pack into a pint size ball jar. Not jam packed, but very full.
2. Add all other ingredients to a small pot and bring to a boil.
3. Simmer for 2 mins, take off heat, and pour over onions in the ball jar until all the way full, making sure to add the bay leaves, peppercorns, and garlic to the jar.
4. Wipe the top of the ball jar so that it is clean, and then put the top on.
5. Let sit on the counter for a few hours to cool and then put in fridge.
6. These are best after a day in the fridge.

Notes: 

I sometimes like to make this sweeter, by using 3 or 4 tbls of sugar. Sweet tart onions are a nice contrast. This recipe can easily be doubled, and would fit a quart size ball jar. 

Red wine vinegar flavors vary significantly. So if you use a different kind from one batch to another, they could taste pretty different.

Mustard Pickles

 

Recipe Name: Mustard Pickles

Story: We found this old recipe notebook in an envelope at Dad's place. This appears to be, likely, Grammy Whittier's recipes, though could be even older.

Author / Creator: Grammy Whittier?

Submitted by: Dad / Chuck

Ingredients / Directions: 

• 1 qt cucumbers
• 1 qt tomatoes
• 1 qt onions
• 1 qt cauliflower
• 4 peppers cut fine

Soak 24 hrs in a brine made of:

• 1 pt Salt
• 4 qts water

Cook in brine until tender, drain and put in the following:

• 1 cup flour
• 6 tbls mustard
• 1 dessert spoon turmeric
• 2 cups brown sugar
• 2 qts vinegar

Cook till it thickens

Dill Pickles

Recipe Name:  Dill Pickles

Story:  Who doesn't love a good pickle?  Pickles go great with BBQ, so ever since I have been bbq'ing I have been crafting / refining this pickle recipe.  I now make them in pretty large batches, as friends and family love these pickles.  Needless to say, they're my "secret" recipe, but now not so secret!

Years you've been making it:  Since 2010 or so

Author / Creator:  Dustin

Submitted by:  Dustin

Ingredients:  

• 1 cup water
• 1 cup distilled white vinegar
• 1 Tbls kosher salt (10g),  plus 1/8 cup (20g) for cold water
• 2+ tsp whole yellow mustard seed
• 2+ tsp whole black peppercorns
• 1 medium glove garlic, smashed
• 1+ tsp dill seeds
• 1 sprig of fresh dill
• 2 to 3 persian cucumbers (roughly 270g)

Directions:  

1. Add 1/8 cup of salt to large bowl, add 1 to 2 cups hot water to dissolve salt, then fill with cold water and lots of ice
2. Slice cucumbers on mandolin, I prefer 3/16" thick setting, though this is a personal preference
3. Add sliced cucumbers to large bowl of salted ice water, this helps keep the cucumbers crisp and they take in some of the salt
4. Combine water, vinegar, 1 T salt, mustard seed, black peppercorn, garlic, and dill seed into a sauce pan over medium high heat
5. Bring to a simmer, simmer for 2 mins, then turn off heat and let rest for 5 mins
6. Add fresh dill sprig to a 24 oz tall wide mouth ball jar
7. Drain cucumbers and add to ball jar until loosely packed
8. Add pickling liquid to ball jar until the cucumbers are fully covered and to about 1/4 in from top of ball jar, ensuring that you get the garlic and all of the spices in the jar
9. Close and seal with lid and place in refrigerator for at least 3 days before eating 

Notes:  

These pickles are best after 1 week or more, and at their peak in my opinion at about 2 weeks+.   For the first week or so, every couple of days I will gently shake the jars to make sure the flavorings are well dispersed.  Since they are vinegar refrigerated pickles, they will last in the fridge for quite some time (even as much as 2-3 months).  Though they never last that long for me!

You can scale this recipe up pretty easily by basically doubling.  Though I tend to just make multiple ball jars rather than trying to make one really large batch.

The measurements for the mustard seed, pepper corns, garlic, and dill seeds are a personal preference.  Feel free to adjust to your liking, even adding other seasonings if desired!

Picture of pickles in the salted ice water:

Quick Kimchi Siracha Pickles

Recipe Name:  Quick Kimchi Siracha Pickles

Story:  This recipe was given to me at some point years ago but by whom is a mystery.  These pickles have a great sweet / spicy flavor and are my favorite to make other than normal Dill Pickles.

Years you've been making it:  Since 2012 or so

Author / Creator:  Unknown original, Dustin modified

Submitted by:  Dustin

Ingredients:  

• 1 cup rice vinegar
• 1 cup water
• 1 Tbls (10g) Kosher salt, plus 1/8 cup (20g) for cold water
• 1 tsp black peppercorns
• 4 Tbls honey
• 1.5 Tbls Siracha
• 1/2 Tbls onion powder
• 1/2 tsp garlic powder
• 2 to 3 persian cucumbers (roughly 270g)

Directions:  

These pickles follow the same directions as the Dill Pickles, just with different added ingredients

1. Add 1/8 cup of salt to large bowl, add 1 to 2 cups hot water to dissolve salt, then fill with cold water and lots of ice
2. Slice cucumbers on mandolin, I prefer 3/16" thick setting, though this is a personal preference
3. Add sliced cucumbers to large bowl of salted ice water, this helps keep the cucumbers crisp and they take in some of the salt
4. Combine water, vinegar, 1 T salt, and remaining ingredients into a sauce pan over medium high heat
5. Bring to a simmer, simmer for 2 mins stirring to thoroughly combine the honey and siracha, then turn off heat and let rest for 5 mins
6. Drain cucumbers and add to 24 oz tall wide mouth ball jar until loosely packed
7. Add pickling liquid to ball jar until the cucumbers are fully covered and to about 1/4 in from top of ball jar, ensuring that you get all of the spices in the jar
8. Close and seal with lid and place in refrigerator for at least 3 days before eating 

Notes:  

These pickles don't need to sit for as long as the Dill Pickles until they are ready to go.  They are ready to eat after about 3 days and are at their best after about 1 week.  Since they are vinegar refrigerated pickles, they will last in the fridge for quite some time (even as much as 2-3 months).  Though they never last that long for me!