Quick Pickled Red Onion

Quick Pickled Red Onion

Pickled red onion livens up a wide array of dishes, providing a bright crunch and a festive fuchsia hue. The bite of the onion itself is tempered in a sweet, salty and sour brine. Choose from a variety of vinegars, depending on what’s in the pantry, including white, red or apple cider vinegar. For extra flavor, feel free to add a couple of garlic cloves, mustard seeds, allspice berries or coriander seeds to the brine. The pickled onion can be used right away or stored in the fridge for up to 1 week; their flavor will develop the longer they sit. Use them as a topping for any number of dishes, including salads, soups, eggs and burgers. 

Yield: 2 cups (with pickling liquid)

1 large red onion

2 teaspoons kosher salt (such as Diamond Crystal)

2 teaspoons granulated sugar

¾ cup vinegar (white or red wine, distilled or apple cider)

Thinly slice the red onion by halving through the root and slicing in the same direction. Separate the slices by hand, as best you can, without getting too obsessive.

Place the onion slices in a heat-proof, wide-mouth jar or container (about 1 pint capacity). It might seem like they won’t fit, but the onion slices will shrink as they pickle.

Add the salt, sugar, vinegar and ¼ cup water to a small saucepan. Heat over medium-high, stirring to dissolve the salt and sugar. As soon as the mixture comes to a boil, remove from the heat and pour half of the liquid over the onion, pressing down the slices with the back of a spoon. Add the remaining liquid, continuing to press down the slices.

Cover and give the jar a gentle shake. Set aside to pickle for about 30 minutes. Serve right away, or cool to room temperature and place in the fridge in the pickling liquid, covered, for up to 1 week.

TIP: This is a good way to make lots of ‘small batch’ pickled vegetables. Easy & no-fuss.

However, it’s a good idea to rinse canning

Jars in hot water, then set them in a shallow pan with an inch or two of hot water in it

Before filling the jars with boiling hot brine.

(Also keeps any spills contained). Pouring

Hot brine into cold canning jars can crack them. A tip my mom taught me long ago.

*I use a mason jar. Fill it about half way with everything except the onion. Microwave a minute or two, then add the red onion (which have been sliced on a mandolin for ease and uniformity). After a half hour, put the lid on and store in the fridge for a week. I love them on avocado toast and they also elevate cold cut sandwiches.

*I always add a bay leaf and a few peppercorns. I add a littles sugar but this amount and the amount of salt seem a bit excessive.

Taiwanese pickles

 Taiwanese pickled:

1 head cabbage(best to use Taiwan cabbage), two big cucumbers,

three carrots,

Season with salt for 20mins, wash with drinking water & drained. Add sugar, and sesame oil, then add rice vinegar enough to cover all the vegetable. It'll make a large pot of refreshing and delicious pickles.

(1顆高麗菜 ，

兩條大黃瓜，

三條紅蘿蔔，

加鹽，加糖，和米醋，香油調味，做成一大罐清爽好吃的泡菜。)

Vietnamese Salt–Pickled Daikon and Carrots

Red Boat Salt adds a layer of complexity to this classic Vietnamese pickle of carrots and daikon. If you don’t happen to have any in your pantry, you can, of course, use kosher salt instead. Whichever salt you use, make a big batch. This is, after all, a universal pickle: It goes well with most everything. Covered and stored in the fridge, it will last up to 2 weeks.

Ingredients

 ⅓ cup granulated sugar

 ¼ cup plus 3 Tbsp. white vinegar

 2 ½ tsp Red Boat Salt or kosher salt

 ⅔ lb daikon, peeled and sliced into 4-inch-long ribbons

 ¼ lb carrots, peeled and sliced into 4-inch-long matchsticks

 ¼ lb onions, thinly sliced

How to Make It

In a medium saucepan, combine sugar, vinegar, 1/3 cup water, and salt. Bring the brine to a boil, then take the pot off the heat and let cool 10 minutes.

After 10 minutes, add the vegetables into the slightly cooled brine. The daikon and carrots will start to soften within 5 minutes; at that point, gently mix the vegetables.

Transfer the vegetables and their brine into a jar. The pickles are ready to eat in an hour, but the flavor will improve the longer they sit.

Instant pickled cucumber - Roy Choi

 MAKES ENOUGH FOR 2 TO SNACK

4 Persian cucumbers

2 teaspoons sea salt

2 star anise

2 teaspoons Asian sesame oil

2 teaspoons natural rice vinegar (not seasoned)

Pinch of sugar

1 tablespoon roasted and crushed sesame seeds

Pinch of kochukaru

Freshly cracked black pepper

Rinse your cukes, then dry them well. Slice them into thin rings on a slicer like a Japanese benriner or a mandoline, sprinkle with the salt, and place in a bowl.

Heat a pan over medium heat for 1 minute, then add the star anise, shaking the pan just until you smell the aroma of the spice. Add the cucumbers to the pan.

While the cucumbers are cooking, mix the sesame oil, vinegar, sugar, sesame seeds, and kochukaru in a small bowl, then add the mixture to the cucumbers in the pan.

Crack some black pepper from a pepper mill over the cucumbers and mix again. Cook for 1 minute more. Remove the cukes and sauce from the heat and scoop into a bowl.

Chill the bowl for 30 minutes, then snack.

Pickled veggies Do Chua brine

here is the recipe.

1:2:2 ratio brine = 1 cup of sugar to 2 cups of water and 2 cups of white vinegar

Pick whatever veggies/peppers u want and sprinkle w Salt and let it sit for 20 mins

Then rinse the salt out, combine water sugar and salt together, bring liquid to warm enough to melt sugar, let it cook down before pickling veggies

Then u put all the veggies/ peppers in a jar and pour brine water over it

Let veggies/peppers sit in jar for 1-2 days. Leave in refrigerator to marinate. Enjoy!

Shortcut Banh Mi With Pickled Carrots and Daikon

Authenticity is not the goal of this banh mi. Nor is coming up with a newfangled variation. This is a sandwich that, with quick work, maintains the porky-pickled-fiery essence of a classic banh mi with easy-to-find ingredients. Melissa Clark

INGREDIENTS

FOR THE PICKLED VEGETABLES
¾ cup shredded carrots
¾ cup thinly sliced Persian, Kirby or European cucumbers
½ cup shredded daikon radish
2 tablespoons unseasoned rice wine vinegar
2 tablespoons sugar
¼ teaspoon kosher salt

FOR THE PORK
½ cup mayonnaise
4 tablespoons finely chopped scallions
2 to 3 tablespoons sriracha or other chili sauce, to taste
1 tablespoon peanut or vegetable oil
4 garlic cloves, finely chopped
1 pound ground pork
2 tablespoons Asian fish sauce
½ teaspoon black pepper
½ teaspoon kosher salt
1 teaspoon sugar
½ cup chopped fresh basil
 Finely grated zest of 1 lime
 Juice of 1/2 lime

FOR THE SANDWICH
6 small hero rolls or 2 baguettes cut into thirds, split
 Fresh jalapeño, thinly sliced and seeded, for serving
 Mint sprigs, for serving
 Cilantro sprigs, for serving

FOR THE PICKLED VEGETABLES
To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.

Meanwhile, make the pork. In a small bowl, whisk together the mayonnaise, 1 tablespoon scallions and 1 to 2 tablespoons chili sauce, to taste. Cover tightly and set aside.

Heat oil in a large skillet over medium-high heat. Add the remaining 3 tablespoons scallions and the garlic. Cook, stirring, for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes. Stir in 1 tablespoon chili sauce and the fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, lime zest and lime juice. Let cool 5 minutes, then add mayonnaise mixture.

Fill bread with pork mixture. Press the jalapeño, mint and cilantro sprigs into the pork. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside.

Lin's Spicy Pickled Radish

The ratio for the pickled water is 1:2:2

1 cup of sugar
2 cups of warm water
2 cups of distilled white vinegar

Mixed the water and sugar together to dissolve the sugar, add in vinegar. You can adjust the sweetness and sourness based on how you like it 

Select the veggies you want to use, cabbage, radish, carrots, cucumbers( cut some of the seeds out) jalapeños, etc, sliced it to bite size and sprinkle some salt on it, let it sit for about 30 mins so the water can come out from the veggies, this process helps to make the veggies more crunchy, then rinse the veggies a couple of times to get all the salt out

Put the veggies in a jar or bucket and add in a couple slices of ginger then pour the vinegar mixture over it, let it cool down then store pickled veggies in refrigerator for 1-2 days and it will be ready to eat.

Pickled Green Papaya and Red Cabbage

Light and crunchy, this pickle makes a refreshing side for Cambodian-style beef skewers, or for any grilled meat. The recipe is from Nite Yun, chef-owner of Nyum Bai restaurant in Oakland. True green papayas are only available at Asian markets (for more info, see note). If you can’t get one, use unpeeled Persian cucumber, cut into matchsticks rather than shredded (and skip the cabbage; it’ll make the cucumber look murky).

1 ½ lbs green (unripe) papaya, peeled and seeded

2 tbsp plus 1 tsp. kosher salt

¾ cup sugar

1 ½ cups rice vinegar

2 minced fresh red or green Thai chiles (optional)

¼ red cabbage, halved

Shred papaya into ribbons, ideally using a julienne peeler or a spiralizer* for long, crunchy strands. Alternatively, cut into matchsticks. In a colander, mix papaya with 2 tbsp. salt and let drain in sink 30 minutes.

Meanwhile, make brine: In a medium bowl, mix remaining 1 tsp. salt with the sugar and vinegar until dissolved.

Rinse and drain papaya, then squeeze out as much water as possible and add to brine. Stir in chiles, if using, and push cabbage into brine. Cover and chill overnight.

Remove cabbage and stir papaya to disperse color. Thinly slice cabbage and mix back in.

*How to Shred Green Papaya: Crunchy and delicately tart, green papayas are rock-hard, with dark green skin and bright white flesh; find them at Asian markets. For salads like the one here, they’re most easily shredded with light strokes of an inexpensive Asian-style julienne peeler. Bonus: the peeler works on carrots, beets, and more.

Pickled Cucumber and Carrots

Pickled Cucumber and Carrots:

In a large glass bowl mix:
3-5 garlic cloves finely diced
1-2 Thai chilis finely diced
1/4 teaspoon chili flakes
1/4 cup sugar
1/2 cup hot water (hot water will dissolve the sugar

Add remaining ingredients and mix thoroughly and put in jar or glass bowl

1/4 cup rice vinegar
2 teaspoons kimchee base spicy chili sauce (Momoya brand)
1 teaspoon kosher or sea salt
1/4 teaspoon fresh cracked pepper
1/4 teaspoon parsley flakes
10 Persian cucumbers sliced or 2-4 regular large cucumbers.

*optional to add 1/2 sliced red onions

(Make sure that your cucumbers are clean. I soak in salt water for an hour and scrub the skin and rinse)

- Refrigerate for a few hours.

***You can adjust the amount of kimchee base sauce, salt, garlic, rice vinegar and chilis to your preference.