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Tickled to Pickle

It’s no secret that I can be pretty terrible in the kitchen. It’s so bad that I have to regularly read the directions for making oatmeal. But, since I’ve moved to the country I figured it was time to learn to do one of the most Southern things a woman can do… PICKLE! Let’s be clear here.. If I am going to pickle anything, I am going to need some help. And so I turned to the most fabulous cookbook I own… the Gjelina Cookbook. Gjelina is a FABULOUS little restaurant in Venice, Ca. My husband and I actually had our first date there! And they have the BEST picked red onions ever! I’m also going to pickle the ONE banana pepper that I grew. Yup… I’m pickling one pepper because I’m damn proud of that one pepper.

So let’s give this a go.

Here’s what you need:

3 Cups Water

1 1/4 Cup Red Wine Vinegar

1 Tbsp Cumin Seeds ( I messed this up and used cumin powder… shit)

1 Tbsp Yellow Mustard Seeds

1 tsp Black Peppercorns

5 Fresh Thyme Sprigs

1 Bay Leaf

3 Tbsp plus 2 tsp Sugar

2 Tbsp plus 1 tsp Kosher Salt (what is Kosher salt BTW???)

2 lbs of Red onions ( I just eyeballed this)

In a saucepan combine the water, vinegar, cumin seeds, mustard seeds, peppercorns, thyme, bay leaf, sugar and salt. Bring to a boil, reduce heat and let simmer for 4 minutes. Remove from heat and let sit for 30 + minutes until the brine is room temp.

Slice up your red onions, throw them in a jar and pour the cooled liquid over them. Seal them tightly and let them sit at room temp for an hour. They are best 2-3 days later and you can keep them in the fridge for up to a month!

Turns out I didn’t screw it up too bad! Enjoy over tacos, salads, anything really! I just adore these red onions and they make great hostess gifts too!

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