After reading the post about pickled red onions from Frugal Hausfrau recently, I decided it was time for me to get in a pickle! But of course, it would have to be my way. So I filled a jar with sliced red onions, sliced garlic, coriander seeds & cumin seeds, and filled it with a pickling fluid of apple cider vinegar, salt and the tiniest pinch of sugar..
I left them in the fridge for several weeks, and then started to taste and experiment with them. What I liked the most was the pickled spices, so I filled a jar with mostly them too!
A typical pickling juice is vinegar boiled with some salt and sugar then poured over whatever you wish to pickle. Then it’s down to you to enhance it with whatever aromatics take your fancy. Apple cider vinegar is quite a gentle acid, and works well, but white vinegar works just as well. It all depends how sharp you like your pickles.
I’ve also pickled lots of whole garlic cloves – and they turn blue! Which is meant to be a good thing – healthy blue food, who knew??? (See below)
Aside from eating my pickled onions with a meal, I’ve also added them to various concoctions…
This is a ‘salad’ of chopped fresh parsley and coriander with lots of the pickled red onions and garlic and whole spices, using some of the pickling liquid with olive oil to create the texture.
Tasty with everything, including roasted cauliflower with added leaves, tahini and dried barberries, providing a pop of sweet against the acidity of the pickles.
Or atop roasted aubergine slices topped with a Greek yoghurt & ricotta dressing, topped with pul biber chilli flakes and extra roasted coriander seeds.
I also used some of the pickles as a marinade, mixed with olive oil and roasted cherry tomatoes above.
And some more with cooled roasted aubergine slices and added pickled garlic – see the blue garlic slices?
I left this mix to brew for a couple of days before adding some of both creations to some chopped leaves, below, with added roasted seeds..
I’m definitely a pickling convert, and having them in the fridge proves very useful. You can pretty much pickle anything, whether raw or cooked, so…
….what will you pickle today?