I think it is only fitting that my first post on Pickled & Poached is either about pickling or poaching, wouldn’t you agree? So to kick things off I decided to share one of the simplest pickling recipes out there. These pink beauties are assembled in no time and are ready to enjoy in as little as four hours. So if you love the tangy zing of vinegar and the kick of a fresh jalapeno and are looking for something to top off salads, tacos, and chili – look no further.
Now I must fill you in on a little secret. The reason why this recipe was such a breeze to assemble is because I took out one of my top 5 favorite kitchen tools. The mandoline. The one I use is a fairly simple handheld option that you can find here. I do recommend using the safety guard until you get some practice. If we are being completely honest here, which we are, both my husband and I have had a few bloody accidents with that thing. Regardless of the pain and suffering it has inflicted on the two of us (admittedly because we were not using the safety guard) I love this tool for many reasons. Most of all, I love how it reduces the time needed to prep salads, stir-fries, or any other recipe that calls for thinly sliced veggies.
Alright, enough about mandolines. Getting back to these pickled onions. I was inspired to make these myself after a few failed attempts to find pickled onions in any of my local grocery stores. Lucky for me these were a breeze to make. After the onions sat for 24 hours we enjoyed them with these verde chicken tostadas. My husband gushed over these little guys and after a week in the refrigerator, they are already gone. I planned to put some on top of tonight’s enchiladas but once I saw my husband eating these right out of the jar, I knew they wouldn’t last. So I will definitely be whipping up another batch in the next week.