by amvandenhurk | Pickled/Pickles, Plant-Based Eating
I like to add picked red onions to tacos and veggie burgers. I decided to expand and try to make Mexican Taco Pickles to add to Taco Tuesday. These taste great on Vegan Tacos. I have to give you a warning as this pickle will knock your socks off as it is very spicy due to the two jalapeños sliced. It does give your tacos a bang, tang, and crunch. Mexican Taco Pickles has super simple ingredients. Just jalapeños, carrots, radishes, cilantro, red wine vinegar, apple cider vinegar, and white distilled vinegar, maple syrup, and salt. That’s it. And it is ready to eat in an hour.
This is a great substitute if you don’t have salsa on hand. I mean you can have both as the more veg the better in my need. Thought it maybe too many flavors. If you love salsa, I’ve got three recipes for you, but I ask you to give this pickle a chance as I am a die-hard salsa fan on my tacos.
Exploring Pickles
As I’ve aged, my pallet has evolved. I never was a fan of anything pickled outside of sauerkraut and maybe a Kosher dill pickle from a huge barrel at a deli. I think what has made the change my mind is I started making my own. Picked Red Onions was my first foray into pickling and it was a success. I next tried Dill Pickles and it worked, but I need to tweak the recipe as it was too salty. There is something that I just don’t like about mass produced store brought pickles. Maybe it is texture or the artificial flavoring. I really want to explore more recipes and even try fermentation. As in the past, I’ve recycled jars and I still plan to continue to do that, but I purchased some new jars from IKEA.
Ingredients
- 3 radishes sliced thinly
- 3 carrots sliced thinly
- 2 medium jalapeños, sliced thinly
- 1 handful cilantro, roughly chopped
- 1/2 cup distilled white vinegar
- 1/4 cup apple cider vinegar
- 1/4 cup red wine vinegar
- 1/2 cup maple syrup or sugar
- salt to taste
Preparation
- 1. Place veg in jar.
- 2. Cook maple syrup and vinegars in sauce pan over high heat until comes to a boil.
- 3. Cool brine to room temperature then pour over the veg.
- 4. Seal jar and put in fridge. In an hour, it is ready to eat.
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https://wellwornapron.com/mexican-taco-pickles/ 
by amvandenhurk | Pickled/Pickles, Plant-Based Eating, Sides
Homemade Small Batch Dill Pickles
After my success in making picked red onions, I decided to seek out a recipe for refrigerator dill pickles. I grew up with Kosher dill pickles. The old-school delis and grocery delis all had barrels filled with Kosher dill pickles. Big, fat juicy ones. The barrels had clear plastic lids with thongs that you used to dive for pickles. It was like a games as if you could get the pickle wanted. Every kid walked around the story with a pickle in a waxed paper bag. It was a treat.
Picky about Pickles
I like dill pickles, but I’m picky about them. They have to have natural flavor and be crispy. Not be overly sweet or salty. It is an art form to make good dill pickles. I found a recipe for a small batch of pickles. While I wanted to try to make pickles, I didn’t want to waste food by making 5 jars to find out it isn’t too my liking. Super simple to make, just boil water, white vinegar, sugar and sea salt then combine thick cucumber slices, garlic clove, fresh dill, and a punch of crushed red pepper in a jar. Add the cooled liquid mixture to the jar, seal and give a good shake. Pop it in the fridge for 2 days before eating. It is the longest weight. I use regular and/or English cucumbers; whatever I have on hand. They work great. The refrigerator dill pickles taste great on their own, but they are yummy on a veggie burger.
Refrigerator Dill Pickles
Ingredients
- 3 tablespoons and 1 teaspoons and ½ teaspoon water
- 1 tablespoon and ¾ teaspoon white vinegar
- 1 teaspoons and ½ teaspoon sugar
- 1 teaspoons and ½ teaspoon sea salt
- ¼ cup cucumber slices
- 1 cloves garlic, whole
- 1 heads fresh dill
- Dash of crushed red pepper flakes
Preparation
- 1. Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
- 2. Combine cucumber, garlic cloves, and fresh dill in a large glass container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.
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https://wellwornapron.com/refrigerator-dill-pickles/ 
by amvandenhurk | Pickled/Pickles, Plant-Based Eating, Sides
Your Sammie’s Best Friend, Pickled Red Onions
Pickled red onions are my latest food addiction. It is interesting how your tastes changes as we age and change diets. Since I’ve gone plant-based and eliminated most processed sugars and foods, my taste buds have went crazy. My body craves crunchy and strong flavored foods like pickled foods. I never was a pickled kind of person outside of a Kosher pickle and sauerkraut and they were to be paired with certain foods. A very rigid way of looking at food, but that’s how many of us were brought up.
Condiments Rule
Eating plant-based I find is all about the condiments. Flavor, color, and texture is encouraged. Condiments play a huge role in layering the flavors of your sandwich. My taste buds rejoice in this new way.
That’s where pickled red onions come into play. Don’t ask me why I started craving them then decided to make them out of the blue. But I’m glad I did. They make sandwiches and salads so much better. I put them on veggies burgers, hash browns, and hummus pitas. They add a crunch with sweet, and sour flavors. My guys enjoy them, too.
Red onion pickles are addictive. And it is a good thing they are so easy to make. In fact, I’m just wondering if you can even buy them in the store. I’ve never seen them. Outside of the pickled pearl onions and olives… hmm… something to think about. Any way as my mind wanders to filling jars of pickled red onions to sell as the farmer’s market, let’s get back to making them.
Making Red Pickled Onions
The idea of pickling things made me nervous. The only person I knew who pickled and fermented was my friend Eric and he is a master of the craft. As a going away present form North Carolina, he presented me with a wonderful jar of Moroccan preserved lemons. While I tried to pickle green beans a couple years ago and it was disaster, Eric encouraged me to keep trying. Through his positive vibes, I decided to make the pickled onions.
This recipe came from Gimme Some Oven. What drew me to it was two things: it was quick and a sweetener option was maple syrup. Only five ingredients and 35 minutes you can have red pickled onions for your sammies or burgers. All you need is a clean glass jar, large red onion, apple cider vinegar, sea salt, water, and maple syrup. That’s it. I use Newport Sea Salt; because it is a locally made product by a veteran-founded, family-run small business. I use my mortar and pestle to grind the salt finely for this recipe and my vegan hazelnut spread.
While you could eat it after 30 minutes of chilling in the fridge, I recommend you wait a day. The wait will be worth it.
Ingredients
- 1 large red onion
- 3/4 cup apple cider vinegar
- 1/4 cup water
- 1 teaspoon fine sea salt
- 1–2 tablespoons maple syrup
Preparation
- 1. Peel and thinly slice a large red onion.
- 2. Stir together the vinegar, water, salt and maple syrup cooking over medium-high heat until the mixture reaches a simmer.
- 3. Fill the jar with the thinly-sliced onions then pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture.
- 4. Let the onions marinate for 30 minutes. (You may need to press the onions down with a spoon so that they are all submerged under the vinegar mixture.)
- Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks.
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https://wellwornapron.com/pickled-red-onions/ 
Hello! I'm Ann Marie and I wear the well-worn apron. Join me as explore plant-based eating while I live on an island off the U.S. state of Rhode Island.