I did not know that pickling is a process until the day I learn how to cook. All those times, I assumed that pickles are just some preserved cucumbers on burgers. To this day, I am still wondering why they are called pickles. Anyway, as soon as I found out about pickling, I was absolutely fascinated by the whole process.
Americans are very good at pickling; they can pickle just about anything, from carrots, onions and garlic to chili, cucumbers and even fruits. They even have pickle pie! I am not really into pickles tho as I will always remove them from my burgers. But as I grow older, I grow wiser. I begin to understand the term "the perfect bite".
Acidity is pretty essential in almost every dish. Because you want an element to cut thru' the richness and pickled veg is the best option. You can use the below recipe for your pickling adventures. It works on pretty much any vegetables and fruit. Be sure to thinly slice them. I will be using these pickled onions for my next recipe. Stay tuned.
Ingredients:
(Make about 1L)
Water, 500g
Apple Cider Vinegar, 500g
Granulated Sugar, 400g
Sea Salt, 24g
Equipment:
Sauce Pot
Sterilized Jar
Directions:
I'm gonna pickled some red onions and cucumbers.
Slice red onion thinly.
Peel the layers into separate rings.
Using a potato peeler, peel the cucumbers into thin slices.
Transfer into sterilized jars.
To add flavor, I will be adding some coarsely sliced green and red chilies.
In a sauce pot over medium heat, add all the ingredients.
Stir to dissolve the sugar.
Bring it up to a boil.
Let it boil for 3 to 5 mins.
Pour into the jars.
Set aside to cool completely.
Close the lid tight.
Keep chill in the fridge for at least 24 hrs before using.