Quick Pickles for Sandwiches
Out of pickles - no problem! Make these yourself with ease!
Even though red onions are among the mildest of onions, they sometimes can be too strong, spicy, or overbearing to eat in large doses. Sure, you're probably familiar with putting a few thin slices on your sandwiches but these quick pickled red onions are a simple sandwich secret that will forever change your mind about this sometimes overwhelming root vegetable.
Rather than crying over the pungent scent of a sometimes spicy red onion, the pickling process breaks down the strong odors and helps sweeten up the red onions to showcase their natural sugars. Of course they're amazing on sandwiches like this grilled summer squash sandwich or on these super flavorful dr. pepper pulled pork sliders, but they're also a welcomed condiment to any salad or meat dish. Try using them on fried fish tacos, veggie-loaded falafel sandwiches, vinegar-based pasta salad, and/or in creamy dishes like coleslaw.
In the directions below, I recommend letting them sit in their pickling liquid for at least 15 minutes if not an hour. You can also keep them around in your fridge for up to a week or more if you keep the lid tightly sealed. If you can, it's in your best interest to get these onions from an organic source so that they taste better. More »
If you've never had pickled radishes, you should definitely give this recipe a try. They're sweet, crunchy, a little bit spicy and perfectly salty. They can live in your fridge for a few weeks if you keep them in an airtight jar and they can be spiced up by adding red pepper flakes, mustard seeds, or even dill. What you do with them - well that's up to you!
To get started and to get the radishes ready to be pickled, you can either slice them very thin with a super sharp pairing knife or you can use a mandoline - which is the preferred method because it creates uniform cuts in about half the time. Whichever way you choose, just be careful because not only are radishes pretty small and hard to handle, but they're also round which makes them even more risky!
Once you have them pickled, you can add them on a number of sandwiches like these delicious vegetarian sloppy joes that are made with barley and a bunch of deliciously caramelized vegetables. They're even great atop a classic egg salad sandwich or nestled between two buttered pieces of white bread. You can even place a bowl of these pickled radishes on any DIY sandwich bar. However you choose to use them, I can assure you that they're a great addition to any sandwich!More »
I grew up with quick pickles on the table. My mother served them with sliced red onion and big chunks of tomato. She used to use white wine vinegary but ever since I moved to New York City and stumbled into David Chang's Momofuku milk bar, I haven't been able to go back. Tossed in tangy rice wine vinegar, his quick pickles get the perfect bite. He serves them in his steamed buns which are filled with pork belly, hoisin sauce, and a drizzle of sriracha.
I've used this recipe on all types of sandwiches, but my favorite would have to be the banh mi. Although its flavor is light, the freshness that it brings is delightful. Try quick pickled cucumbers on vegetarian sloppy joes, loaded with barley and caramelized onions, or try it on tea sandwiches with a little bit of chive-infused cream cheese.
Since these types of pickles don't have a long shelf life, just make sure to make these as needed since they don't hold up well. And because they only take a few minutes to make, they're super easy to prepare on a moments notice and they don't need much time to marinate. More »
I'm not really sure why nobody chooses to pickle shishito peppers. Maybe it's because they're so good when they're flash-fried in olive oil and hit with a bunch of beautiful maldon sea salt flakes or when they're perfectly blistered from a few minutes on the grill and then hit with a refreshing splash of lemon juice. But surprisingly, they're also super delicious when pickled.
And although this pepper's skin can be sort of tough, the pickling brine, made of rice wine vinegar, water, salt, and allspice berries, helps soften the membrane. These little flavorful pickles are perfect for nachos, steak sandwiches, and even burgers.
Want to get more creative? Try switching up the brine by adding soy sauce and palm sugar for a Thai-inspired pickle which is lovely for quick seared tuna. Add chiles and honey for a sweet and spicy pickle that's really lovely when chopped up in coleslaw or egg salad. The possibilities are endless so be sure to share below how you created your own unique version. More »
I did a pop-up a few weeks ago and I had A TON of giant dill pickles leftover. I didn't know what to do with all of them but I knew that I couldn't just keep them as regular old dill pickles. As I was scouring around for ideas, I remembered that I had some kimchi in the fridge and wondered what it would be like to make kimchi pickles. I wasn't sure if the dill would overpower the remaining kimchi and would ruin the flavor so I tweeted at my friend and kimchi expert, Kheedim from Mama O's Kimchi (which is made right here in Brooklyn) and he told me hey "Hey, there's only one way to find out" So... I thought "Hmm he's right, let's experiment."
After 24 hours passed, I couldn't wait any longer and decided to give into my temptation and take a bite. They still kind of tasted like dill pickles but they definitely had the nice fermentation-like tang that I love in a good kimchi. After that, I decided that I should probably let them keep pickling to enhance the kimchi-ness. It's been a week now and I have to say, the flavor is much more developed and deep. They're spicy, tangy, and they are super good. I'd say the experiment was a success.
I have to admit, I've been snacking on them right out of the jar, but I really, realy love them on sandwiches... which is why I'm sharing this recipe with you today!More »
1. Quick Pickled Red Onions
Even though red onions are among the mildest of onions, they sometimes can be too strong, spicy, or overbearing to eat in large doses. Sure, you're probably familiar with putting a few thin slices on your sandwiches but these quick pickled red onions are a simple sandwich secret that will forever change your mind about this sometimes overwhelming root vegetable.
Rather than crying over the pungent scent of a sometimes spicy red onion, the pickling process breaks down the strong odors and helps sweeten up the red onions to showcase their natural sugars. Of course they're amazing on sandwiches like this grilled summer squash sandwich or on these super flavorful dr. pepper pulled pork sliders, but they're also a welcomed condiment to any salad or meat dish. Try using them on fried fish tacos, veggie-loaded falafel sandwiches, vinegar-based pasta salad, and/or in creamy dishes like coleslaw.
In the directions below, I recommend letting them sit in their pickling liquid for at least 15 minutes if not an hour. You can also keep them around in your fridge for up to a week or more if you keep the lid tightly sealed. If you can, it's in your best interest to get these onions from an organic source so that they taste better. More »
2. Quick Pickled Radishes
If you've never had pickled radishes, you should definitely give this recipe a try. They're sweet, crunchy, a little bit spicy and perfectly salty. They can live in your fridge for a few weeks if you keep them in an airtight jar and they can be spiced up by adding red pepper flakes, mustard seeds, or even dill. What you do with them - well that's up to you!
To get started and to get the radishes ready to be pickled, you can either slice them very thin with a super sharp pairing knife or you can use a mandoline - which is the preferred method because it creates uniform cuts in about half the time. Whichever way you choose, just be careful because not only are radishes pretty small and hard to handle, but they're also round which makes them even more risky!
Once you have them pickled, you can add them on a number of sandwiches like these delicious vegetarian sloppy joes that are made with barley and a bunch of deliciously caramelized vegetables. They're even great atop a classic egg salad sandwich or nestled between two buttered pieces of white bread. You can even place a bowl of these pickled radishes on any DIY sandwich bar. However you choose to use them, I can assure you that they're a great addition to any sandwich!More »
3. Quick Pickled Cucumbers
I grew up with quick pickles on the table. My mother served them with sliced red onion and big chunks of tomato. She used to use white wine vinegary but ever since I moved to New York City and stumbled into David Chang's Momofuku milk bar, I haven't been able to go back. Tossed in tangy rice wine vinegar, his quick pickles get the perfect bite. He serves them in his steamed buns which are filled with pork belly, hoisin sauce, and a drizzle of sriracha.
I've used this recipe on all types of sandwiches, but my favorite would have to be the banh mi. Although its flavor is light, the freshness that it brings is delightful. Try quick pickled cucumbers on vegetarian sloppy joes, loaded with barley and caramelized onions, or try it on tea sandwiches with a little bit of chive-infused cream cheese.
Since these types of pickles don't have a long shelf life, just make sure to make these as needed since they don't hold up well. And because they only take a few minutes to make, they're super easy to prepare on a moments notice and they don't need much time to marinate. More »
4. Pickled Shishito Peppers
I'm not really sure why nobody chooses to pickle shishito peppers. Maybe it's because they're so good when they're flash-fried in olive oil and hit with a bunch of beautiful maldon sea salt flakes or when they're perfectly blistered from a few minutes on the grill and then hit with a refreshing splash of lemon juice. But surprisingly, they're also super delicious when pickled.
And although this pepper's skin can be sort of tough, the pickling brine, made of rice wine vinegar, water, salt, and allspice berries, helps soften the membrane. These little flavorful pickles are perfect for nachos, steak sandwiches, and even burgers.
Want to get more creative? Try switching up the brine by adding soy sauce and palm sugar for a Thai-inspired pickle which is lovely for quick seared tuna. Add chiles and honey for a sweet and spicy pickle that's really lovely when chopped up in coleslaw or egg salad. The possibilities are endless so be sure to share below how you created your own unique version. More »
5. Kimchi Dill Pickles
I did a pop-up a few weeks ago and I had A TON of giant dill pickles leftover. I didn't know what to do with all of them but I knew that I couldn't just keep them as regular old dill pickles. As I was scouring around for ideas, I remembered that I had some kimchi in the fridge and wondered what it would be like to make kimchi pickles. I wasn't sure if the dill would overpower the remaining kimchi and would ruin the flavor so I tweeted at my friend and kimchi expert, Kheedim from Mama O's Kimchi (which is made right here in Brooklyn) and he told me hey "Hey, there's only one way to find out" So... I thought "Hmm he's right, let's experiment."
After 24 hours passed, I couldn't wait any longer and decided to give into my temptation and take a bite. They still kind of tasted like dill pickles but they definitely had the nice fermentation-like tang that I love in a good kimchi. After that, I decided that I should probably let them keep pickling to enhance the kimchi-ness. It's been a week now and I have to say, the flavor is much more developed and deep. They're spicy, tangy, and they are super good. I'd say the experiment was a success.
I have to admit, I've been snacking on them right out of the jar, but I really, realy love them on sandwiches... which is why I'm sharing this recipe with you today!More »
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