• Sally Zimmermann

Pickles and Pad Thai....

I love the site Recipe Tin, she has a whole section on making take out at home, and Ive tried them all, fantastic! I made Pad Thai a couple of days ago, you can use chicken, she has a shrimp Pad Thai or you can go vegetarian and use Tofu. Anyway, look up her site.


If you are looking for a fun thing to do while your at home self quarantined you can pick up some pickling cucumbers and make homemade pickles. Make them today and eat them tomorrow. I always make pickled red onions for my shrimp or fish taco's. Cinco de mayo coming next week, recipes to follow. Enjoy!!

Best Homemade Refrigerator Pickles

Prep Time5 mins

Author: Sommer Collier


  • 3 pickling cucumbers, each about 4 inches in length, sliced evenly( I did spears)

  • 1/4 cup sweet onion sliced

  • 3-5 sprigs fresh dill weed

  • 1/2 cup apple cider vinegar

  • 1/2 cup water

  • 2 cloves garlic, smashed

  • 1 1/2 teaspoons pickling salt, or kosher salt

  • 1/4 teaspoon sugar

  • 1/4 teaspoon whole black peppercorns

  • 1/4 teaspoon whole yellow mustard seeds

  • Pinch crushed red pepper flakes


  • Pack a clean pint-sized jar with sliced cucumbers, onion slices, and dill sprigs. Leave a 1/2 inch of space at the top of the jar for liquid.

  • In a small pot heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and salt and sugar dissolve.

  • Cool the brine down to warm and fill the jar so everything is covered with brine.

  • Close the lid tightly and refrigerate for 24 hours before eating.

Notes This recipe is made to fit a 1 pint jar. Multiply and adjust per number and size of jars desired.



· 3 cups water

· 1 red onion

· 3/4 cup apple cider vinegar

· 1 tsp salt

· 1 1/2 tsp sugar

· 1 garlic clove

· 5 black peppercorns


1. Bring 3 cups of water to a boil. Thinly slice the onions onto rings or half moons. Turn the heat off and add onions. Let them stand for no more than 1 minute, then drain.

2. In a jar (8-12 oz jar this a lid that closes tight) combine salt, sugar, garlic, black peppercorns and vinegar. Stir to dissolve. Add onions. Close the lid and let the onions come to room temperature, then refrigerate.

3. You can add a little cool water if the vinegar doesn’t cover the onions.

Onions taste best after at least 24 hours. Store in the fridge for up to 1 month

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