If you’re like me, you like pickled everything. But, it can take forrrrever to get legit pickled goodies to come out right.
Enter quick pickling.
I was recently whippin’ up some tacos, and wanted some pickled toppings to go with. (Um, have you had your tacos with pickled red onion? Your life will change. See my taco with pickled veggies recipe if you want some ideas!)
So, I made these. Slice up veggies, throw them in a jar with a couple of standard pantry ingredients, shake, then let sit for about an hour while you prep tacos, less if your belly can’t handle the wait.
Bonus: you’ll have these guys to enjoy for future meals too… like your breakfast tacos, sandwiches, scrambled eggs, sweet potato tacos, salads, burgers, did I mention tacos? The list won’t end, ’cause these little puppies go great with everything. Yep, everything. 😉
1 cup sliced veggie of your choice
1 tbsp honey
1/2 tsp salt
1 tbsp olive oil
optional: cilantro leaves or a few garlic slices
*you’ll need jars with a lid, like THESE
*you can add more vinegar or some water if needed to cover veggies more- there’s no need for exact measuring here- this is just a general guide to follow- play around and have fun!
Thinly slice veggies…
I leave seeds in jalapeños- they become less spicy when pickled- remove if preferred
For onions only, cut in half after slicing…
Mix the vinegar, honey, salt, and oil in a jar
(I use 8 oz jelly jars, like THESE)
I add cilantro and a couple jalapeño slices to the red onions… totally optional though
Cover tightly, shake well, then let it sit out on the counter for approx 1 hour…
They’ll be nice and pickly before then, but the longer they sit, the more flavor they’ll have 🙂
Repeat for any remaining pickled veggies you’re whippin up…
In one little hour, they’ll be ready to go!
For leftovers, pour out extra liquid (or better yet, pour into another jar and make some more pickled goodies!),
then refrigerate 🙂
Enjoy on your favorite tacos, like these guys here…
Or for breakfast the next morning…
Or any way you please 🙂