Today is one of those days in Santa Fe where it’s sweater and sunglass weather which might be my favorite weather of all time. So of course I have summer taco nights (and margaritas) on my mind. Oh, and I think this weekend we can take the cover off the grill which means it’s really happening. Summer is on the way. I love four season climates for this very reason. Every couple of months the home kitchen just naturally turns over into a new menu based on what’s growing and available around us, but also because what we want to eat changes.
This is a recipe for quick pickles, sometimes also called refrigerator pickles, meaning you don’t have to worry about canning it. Just store in an airtight container in the fridge and they will stay good for a month or two. This particular recipe is a tasty combo of red onion, jalapeno peppers and garlic pickled in a brine that is sweet and bright and pairs wonderfully as a taco, burger, salad, omelette, quinoa or rice bowl, sandwich topper. My advice? Bring a jar of these next time your invited to a BBQ.
2 c. boiling water
1 medium red onion, thinly sliced
2 jalapeno peppers, seeded and thinly sliced
4 large garlic cloves, thinly sliced
¾ c. red wine vinegar
½ c. water (plus extra for boiling and soaking)
½ c. brown sugar
1 t. salt
1. Pour boiling water over red onion, jalapeno and garlic slices and let sit for 2 minutes. Drain.
2. Bring red wine vinegar, ½ cup of water, brown sugar and salt to a boil. Pour over onion and pepper mix.
3. Let cool to room temperature and refrigerate until ready to use.
Component in Action
-add other kinds of veggies like carrots, cauliflower, scallions
-add other kinds of spices like coriander, cumin, peppercorns, red chili flakes
-add other aromatics like ginger, rosemary or thyme.