During this season of grilling, pickled things often find themselves to the table. Pickling is a process that uses a brine -- vinegar, water, and salt -- thus extending the lifespan of all kinds of foods, but particularly vegetables.
All kinds of fresh veggies can be pickled, with a variety of flavors produced ranging from sweet to hot to spicy.
These quick-fire red onions and jalapeno peppers offer a bit of all three: the peppers obviously send the heat, but the onions and vinegar give a spicy tone and rich texture while a tablespoon of sugar tempers the burn.
These pickles are easy to make, and can be eaten right away, making them a perfect compliment to deckside grillouts or potlucks featuring hearty main dishes.
1 red onion
½ cup cider vinegar
1 Tbs sugar
2 Tbs salt
In a saucepan over medium heat, combine the water, vinegar, sugar and salt.
Bring to a boil and them reduce to a simmer until all solids are dissolved.
Slice the onion in half, and in half again. Thinly slice once more. Wearing gloves if sensitive to peppers, slice the jalapeños into rounds and remove seeds until your preferred level of heat is achieved. Seeds equal hot!
Place onion and pepper in a sterilized mason gar and pour liquid on top.
Let sit for one hour, uncovered, then secure the jar lid and place in refrigerator.
Eat right away or leave in fridge for a week.
Favorites from Chef Mark Bly
Looking for a copy of a favorite Flying Chef recipe? Need a tip for your next gathering? This is the place.