These quick pickled vegetables are a great replacement for store bought condiments. They add a nice flavor and crunch to lots for dishes from chorizo burgers to our E&A sandwich, and are inspired by Swedish chef Tareq Taylor. This is one of the recipes in Bob Johnson’s cookbook, The Left Over Ranch Cookbook: Memories on a Plate in the Basics chapter.
Pickled Onions & Jalapenos
Inspired by Nordic Cookery's Tareq Taylor, these quick pickled vegetables are a fantastic all natural replacement for store bought condiments. They add a beautiful pop of flavor and satisfying crunch to everything from chorizo burgers to sandwiches and pizza.
Ingredients
Equipment
Method
Make the pickling liquid.
- Whisk the apple cider vinegar, sugar, and water together in a bowl or mason jar until the sugar fully dissolves.
Add the vegetables.
- Add the sliced red onions and jalapeños to the pickling liquid and stir to combine. Let stand for 30-60 minutes, stirring several times before serving.
Optional apple addition.
- For use with barbecued pork sandwiches, ham dishes, or pizza, add the sliced apple to the mixture along with the onions and jalapeños. See our Honey Chipotle Apples and Onions for a more developed version of this combination.
Notes
These quick pickles require no cooking and no canning, just whisk, add and wait. The 60 minute stand time is worth the patience; the longer they sit the more the flavors develop and mellow. They keep well in the refrigerator for up to two weeks in a sealed mason jar. Inspired by Nordic Cookery chef Tareq Taylor, the same inspiration behind our Homemade Mayonnaise and Aiolis. This recipe appears in the Basics chapter of the Left Over Ranch Cookbook.
Pickled Onions and Jalapenos Ready to use on burger, pizza, or the E&A liverwurst sandwich.
Pickled Onions and Peppers Ingredients
Find this recipe in the Left Over Ranch Cookbook, available at multiple retailers including Amazon, Barnes & Noble, Walmart, World of Books and direct from the Publisher IngramSpark.
