It’s super easy to pickle jalapenos and red onions, and you’ll be adding pizzazz to your tacos, burritos, omelets, pizzas—whatevers!—for months! Try these recipes soon, while they’re still locally grown!


Pickled Red Onions
This recipe is adapted from the original Moosewood Cookbook. They are so simple to make, keep practically indefinitely in the refrigerator, and add instant great flavor to a number of dishes: bean salads, stir-fries, tacos, sandwiches, even pizza!
  • 4 medium red onions, very thinly sliced
  • 1 cup apple cider vinegar
  • 1 cup water (plus 1½ quarts water to boil)
  • 3 tablespoons sugar
  • 1 teaspoons salt
  • 1 teaspoons whole peppercorns
  1. Boil 1 and ½ quarts of water.
  2. In a large bowl, create the marinade by mixing vinegar, water, sugar, salt, and peppercorns until the sugar and salt dissolve.
  3. Place onion slices in a colander in the sink. Pour all the boiling water over them slowly until they are slightly wilted. Drain well. Transfer to the bowl of marinade. Cover.
  4. Marinate at room temperature for several hours. Store in a jar in the refrigerator.

Pickled Jalapenos
This is a great little condiment to have on hand for your next taco night… Quick and easy to make, and just spicy enough!
  • 14 large (or about 20 small) jalapenos
  • 2 cloves garlic, peeled and crushed slightly
  • 1 cup apple cider vinegar
  • 1 cup water
  • ¼ cup sugar
  • 2 Tbs. salt
  1. Slice the peppers into ¼ inch thick rounds. Use rubber gloves for safety—you don’t want to accidentally touch your eye after slicing jalapenos: ouch!
  2. Combine the garlic, vinegar, water, sugar, and salt in a medium saucepan. Bring to a boil, and stir until the sugar and salt are dissolved.
  3. Add the peppers and remove from heat. Use a plate or smaller lid to press the jalapenos into the liquid, so as many as possible are submerged. Cool to room temperature, then store peppers and liquid in a jar in the refrigerator.
  4. This recipe makes about a quart, and they keep for weeks and weeks in the fridge!