It’s harvest time in your backyard garden! You might be wondering what to do with all your wonderful produce. Gifting a few zucchinis to your neighbors is always an option. And you can’t go wrong with canning tomatoes to use in your favorite pasta sauce recipe mid-December.
But have you considered pickling?
According to Colorado State University Extension’s 9.304 fact sheet, the varieties of pickled foods are classified by types of ingredients and method of preparation. This month, we’re featuring two recipes for quick pickles. Sugar and vinegar prohibit bacteria growth, and the cool refrigerator temperatures help slow down the spoilage process.
Reader and Y-W Electric Association member Luanne Shafer from Otis shared her recipe for quick refrigerator pickled red onions. She said, “This recipe is easy and versatile — use these pickled onions on tacos or on a burger. They’re also great in a variety of salads.”
Not a fan of onions? Try United Power member Ethel Wood Foster’s recipe for quick pickled eggs.
NOTE: These two recipes are not shelf stable and should be kept in the refrigerator. Find detailed instructions for shelf-stable, water-bath canned and processed pickles online at extension.colostate.edu/topic-areas/nutritionfood- safety-health/making-pickles-9-304/. Scan this QR code to go directly to the website.
Pickled Red Onions
By Luanne Shafer, Otis
Ingredients
- 1 red onion, sliced thin
- 1/2 c. vinegar (white, white wine, or rice vinegar)
- 1 tbsp. sugar
- 1/4 c. water
- 1 tbsp. pickling spices (optional)
Instructions
Slice the onion into thin slices, and place in a quart-sized glass canning jar that has a lid.
In a small saucepan, heat vinegar, sugar, water, and pickling spices just until the sugar dissolves. Remove from heat and let the mixture sit for about 30 minutes.
Use a strainer to strain the pickling spices, and pour the liquid into the jar, covering the onions.
Refrigerate for at least 24 hours before using.
Store in the refrigerator for up to three weeks.
DID YOU KNOW? The English term “pickle” first appeared around 1400 CE. It is from Middle English “pikel,” a spicy sauce served with meat or fish, borrowed from Middle Dutch or Middle Low German “pekel” (“brine”). Source: wikipedia.com
By Ethel Wood Foster, Broomfield
Ingredients
- 1 dz. eggs – hardboiled and shelled
- 2 small cans beets (these can be pickled or not)
- 1 c. vinegar
- 1 c. water
- 1 c. sugar
- 1 tbsp. cinnamon
- 1/2 tsp. cloves
- 1/2 tsp. ginger
Instructions
Combine dry ingredients in a large glass jar. Stir in water. Add beets (with juice) and vinegar. Add eggs and let sit three days in the refrigerator.
Do you have a recipe to share? We love reader recipes! Send yours to Recipes c/o Colorado Country Life, 5400 Washington St., Denver, CO 80216. Or you can email recipes@coloradocountrylife.org, or submit it online through the Reader Engagement page on our website at www.coloradocountrylife.coop