Pickled, okay? No canning process here. Just pickling. That means making a vinegar/brine solution and soaking cut vegetables in the liquid. The soaking flavors the vegetables and keeps them crisp and fresh longer.
The idea came from a trip to Baguio City early this year. We had lunch at a place called Chef’s Home where a variety of pickles were sold. We left the place with a jar of pickled red onions, we liked it so much and I’ve been promising myself I’d try making something similar at home.
Egged on by Sam who loved the pickled red onions as much as I did, I finally fulfilled my promise. I boiled the pickling solution, sliced some vegetables and poured the solution over them. It was fortunate that Speedy bought me a dozen Mason jars today. Yes, a dozen. I used three to make pickled red onions, chilies and cucumbers. In the coming days, I will try pickling quail eggs too.
For my first attempt, I kept the pickling solution simple. Later on, when I get the hang of it, I’ll experiment with different combinations of herbs and spices.
Homemade pickled red onions, chilies and cucumbersPrint Pin
- 1 and 1/2 cups vinegar
- 1 and 1/2 cups water
- 1/2 cup sugar (sugar is optional; if added, the actual amount will depend on the acidity of the vinegar)
- 1 and 1/2 tablespoons salt
- 1 tablespoon whole peppercorns
- Put all the ingredients in a non-reactive sauce pan. Stir.
- Bring to the boil. Lower the heat to medium and boil for five minutes until the sugar and salt have dissolved completely. Cool completely.
- To use, place sliced vegetables in jars with tight lids. Pour in the pickling solution (a funnel is useful) all the way to the top.
- Cover the jars and store in the fridge overnight before use.