In the past couple years I learned how easy these are to make & how much I love them! (Several of the kids do as well!) A friend gave us a bunch of banana peppers from their garden & we started there, then added in things like radishes, beets, shishito peppers, etc. They add good flavor & acid to many things!
FYI….I learned the hard way that even when handling mild banana peppers, you should use gloves. My hands & face were burning the rest of the day!!
Daikon Radishes & regular Radishes ready for picklingShishito peppersBeets – I love pickled beets in salads, so I wanted to make some. They were OK, but pretty crunchy. Next time I’ll probably roast them a few minutes first. (Maybe look up a recipe instead of winging it) 😅Banana peppers, daikon & regular radishes ready to pickle – with sweet onionsSliced onions for pickling – the left bowl are bigger slices & the right bowl are smaller pieces. I did that intentionally this time because there are certain things I was cutting them up for & it seemed to make sense to separate them into separate jars from the get go for different purposes 🙂 I bought a big bag at Costco of the red onions, so probably 8-10 huge onions. Not sure why, but the red onions are the best for pickling!Finished pickled onions…yummy yummy! Emma helped & even wanted her own small jar of them! They’re delicious on a lot of things! Burgers, salmon salad (think tuna salad, but with canned salmon), lentils & rice, garlic steak bites, etc.The recipe I used for the pickled onions. Not sure where it came from, a friend shared it with me. 🙂
