1. Red Onion Pickles
Ingredients:
2 small red onions
2 cups white vinegar
2 cups water
⅓ cup cane sugar
2 tablespoons sea salt
2 garlic cloves
1 teaspoon mixed peppercorns
Instructions
Thinly slice the onions (it’s helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using.
Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
Your pickled onions will be ready to eat once they’re bright pink and tender – about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2-3 weeks.
Great in salads, tacos, burgers, sandwiches, wraps, grilled meats and more.
2. Pickled Okra
Ingredients
1 pound fresh okra, washed and trimmed
2 cups white vinegar (5% acidity)
1 cup water
2 tablespoons kosher salt
1 tablespoon sugar (optional, balances the vinegar)
4 cloves garlic, peeled
1 teaspoon mustard seeds
1 teaspoon dill seeds or a few fresh dill sprigs
1 teaspoon red pepper flakes (optional, for heat)
½ teaspoon black peppercorns
Instructions
If canning, sterilize jars and lids by boiling them in water for 10 minutes.
If refrigerating, clean jars thoroughly with hot, soapy water.
Boil okra in water for 2–3 minutes, then immediately transfer to ice water to keep them crisp. This step is optional but helps preserve a firm texture.
In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve.
Place garlic, mustard seeds, dill, pepper flakes, and peppercorns in the bottom of each jar. Pack okra upright as tightly as possible without crushing.
Pour the hot brine over the okra, leaving about ½ inch of headspace. Make sure all okra is submerged.
Seal and store
• For refrigerator pickles: Let jars cool to room temperature, then cover and refrigerate for at least 3–5 days before eating.
• For canned pickles: Process in a boiling water bath for 10 minutes, then cool and store in a cool, dark place. They will last several months.
Pickled okra is great on its own, in Bloody Marys, or as a tangy side.
3. Pickled Garlic
Ingredients
2 cups whole garlic cloves, peeled
1 cup white vinegar (5% acidity)
1 cup water
1 tablespoon kosher salt
1 tablespoon sugar (optional)
1 teaspoon mustard seeds
1 teaspoon black peppercorns
Fresh herbs like dill or thyme (optional)
Instructions
Sterilize jars and lids by boiling 10 minutes (for canning) or clean thoroughly for fridge pickles.
Boil peeled garlic cloves 1–2 minutes, then transfer to ice water. This softens the flavor and keeps garlic firm.
Combine vinegar, water, salt, and sugar in a saucepan. Bring to a boil, stirring until dissolved.
Place peppercorns, mustard seeds, and herbs (if using) at the bottom of each jar. Add garlic cloves, packing lightly but not crushing.
Pour hot brine over garlic, leaving about ½ inch of headspace. Ensure garlic is fully submerged.
Seal and store
• Fridge pickles: Cool, cover, and refrigerate 3–5 days before eating.
• Canning: Boil water bath 10 minutes, cool, store in a cool, dark place.
Pickled garlic mellows in flavor, becomes slightly sweet, and is great for cooking or snacking.
4. Pickled Watermelon Rind
Ingredients
4 cups watermelon rind, chopped (white part only, green outer skin removed)
1 cup sugar
1 cup white vinegar (5% acidity)
½ cup water
½ teaspoon salt
½ teaspoon whole cloves
½ teaspoon allspice berries
½ cinnamon stick (optional)
Instructions
Remove any pink flesh and the green skin. Cut into 1-inch cubes.
Optional: Soak in cold water 1 hour to reduce bitterness.
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