If you miss your savory snacks on Pesach, these pickles are an easy crunchy alternative to yet another bag of potato chips.
Salty wins over sweet in my house – except maybe when it comes to chocolate. So last Pesach I decided to experiment with making some pickles for everyone to snack on instead of endless bags of chips.
These varieties were all a big hit, but you can play around with other veggies your family might like. And they’re not just for Pesach, either!
Note: This is a smelly process so plan to make lots at once and vent your kitchen well while cooking the brine.
Want to pickle jalapeños? Adapt the recipe below by decreasing garlic cloves to two. Increase sugar to 2 tablespoons, or even three if you prefer less heat.
Crunchy Quick Pickles
Ingredients
- 1 cup white vinegar
- 1 cup water
- 4 garlic cloves , sliced
- 1 Tbsp sugar
- 1 Tbsp salt
- 1 jalapeno, sliced
- Approx 2 cups of the vegetable of your choice, sliced
- (Try bell peppers, carrots, kirbies or any other crunchy vegetable.)
Instructions
- Combine all the ingredients except the vegetables in a pot.
- Bring to a boil and then add vegetables. Stir and remove from heat. Let sit for about 10 minutes and then carefully transfer vegetables to a jar.
- Cover completely with the brining liquid. Refrigerate.
- (Can be refrigerated for over a month.)
Crunchy Quick Pickled Jalapeños
Ingredients
- 1 cup white vinegar
- 1 cup water
- 2 garlic cloves , sliced
- 2 Tbsp sugar (or 3 if you prefer less heat)
- 1 Tbsp salt
- Approx 2 cups of sliced jalapenos
Instructions
- Combine all the ingredients except the vegetables in a pot.
- Bring to a boil and then add vegetables. Stir and remove from heat. Let sit for about 10 minutes and then carefully transfer vegetables to a jar.
- Cover completely with the brining liquid. Refrigerate.
- (Can be refrigerated for over a month.)
Pickled Red Onions
Ingredients
- 1 large red onion, thinly sliced (a mandoline works well here)
- ½ cup water
- ¼ cup white vinegar
- ¼ cup apple cider vinegar (or more white vinegar)
- 1 ½ Tbsp maple syrup or sugar
- 1 ½ tsp salt
- Red pepper flakes for heat, optional
Instructions
- Place sliced onions in a jar.
- Combine remaining ingredients in a pot and bring to a boil. Pour brine over onions in the jar carefully. (Work on a sheet pan or in the sink to contain splashes of hot liquid.)
- These pickled onions are ready to serve within minutes - or store in the fridge for 2 weeks. Pickled onions are a great topping for pulled beef!
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Brilliant! Can I leave out the sugar?
I don’t think so. If you try it, let us know!
How long do you let it sit in the fridge before they’re ready?
you can eat them as soon as they’ve cooled off, but they’re better the next day.
Can I sub lemon juice for the vinegar?
You wouldn’t get the same flavor. Would be more like a salad, I think.
Can I use lemon juice or salt instead of vinegar?
Does it have to be stored in a glass jar, or will a plastic container work as well?