Tag: pickles

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Quick Dill Pickles

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Yeah, I’m in the fermenters club. I’m not actually but I think I’d like to be. This was just a jar they gave us at the 2016 SD Fermentation Festival but that’s a whole other story. Anyways I love pickling things and it’s so easy! I threw these together yesterday to go with salmon tacos and they turned out great.

  • 3 small cucumbers
  • 1 medium sized white onion
  • 1 cup water
  • 2 cups white vinegar
  • 1/2 tbsp black peppercorns
  • 1 tsp white sugar
  • 1/2 tsp salt
  • 1 tsp coriander seeds
  • 5 sprigs fresh dill
  1. slice cucumbers lengthwise into long thin strips and slice onion
  2. in a large jar or other glass container combine all pickling ingredients (except for the cucumbers and onions)
  3. when this vinegary mixture is all combined, add the cucumbers and onions and let sit for an hour or so
  4. these will keep in the fridge for at least a week

© 2016, domenicadreamsofcalamari. All rights reserved.

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Salmon Tacos w/ Tzatziki and Quick Pickled Veggies

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{serves 3}

  • 1/2 lb salmon
  • 3 tortillas (maybe a couple more)
  • tzatziki sauce (garlic yogurt sauce)
  • lettuce or shredded cabbage, tomatoes, any additional taco fillings

for the quick pickled veg:

  • 3 small cucumbers
  • 1 medium sized white onion
  • 1 cup water
  • 2 cups white vinegar
  • 1/2 tbsp black peppercorns
  • 1 tsp white sugar
  • 1/2 tsp salt
  • 1 tsp coriander
  • 5 sprigs fresh dill
  1. slice cucumbers lengthwise into long thin strips and slice onion
  2. in a large jar or other glass container combine all pickling ingredients (except for the cucumbers and onions)
  3. when this vinegary mixture is all combined add the cucumbers and onions and let sit until ready to eat
  4. grill or bake salmon as preferred and assemble tacos

© 2016, domenicadreamsofcalamari. All rights reserved.

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Pickled Onions

I am a firm believer that pickled onions can make almost any salad or sandwich better. They’re a great, easy DIY pantry staple to have on hand in the fridge. Using this basic vinegar-sugar-salt-veg ratio, you can play around with different kinds of veggies and or seeds and seasonings for flavoring, to perfect your pickled goods.

 

our salad line-up

 

  • 1/2 cup apple cider or red wine vinegar
  • 1 tbsp sugar
  • 1 1/2 tsp kosher salt
  • 1 red onion, thinly sliced
  • 1/2 tbsp black pepper corns
  • 1/2 tbsp mustard seeds
  • 1/2 tbsp fennel seeds
  1. whisk vinegar, sugar and salt until dissolved
  2. place sliced onions and seeds in a jar
  3. pour vinegar over and let sit at room temp for 1 hour
  4. they’ll last for 2 weeks in the fridge

© 2014, domenicadreamsofcalamari. All rights reserved.

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