They always say you want what you can’t have, right?
Well, I’d kill for a cold IPA in this muggy August weather. And sushi? Oh lord, does some sushi sound phenomenal right about now. And don’t get me started on luncheon meat. I never had any desire to touch the stuff before pregnancy and now, I wish it were a staple in my diet. You know, without it being heated and all that jazz…but I make it work. Turkey sandwiches have been my one and only true pregnancy craving, after all.
But who wants just a plain’ol sandwich? Not I. And of course I try to stay away from too much of the “good” stuff — cheese, mayonnaise…you know what I mean. I try to pile my sandwiches high with lots of good-for-you stuff like veggies that provide not only texture and nutrition, but big flavor. Even bigger flavor when you think outside the box and can incorporate something garlicy, spicy, or pickled.
NOW we’re talkin’.
Pickles are a great option, but I wanted to take things further…
…and appease that spicy-lovin’ husband of mine…along with using up some of the MANY jalapenos and banana peppers our garden is turning out now that summer is actually…well, summer.
I used a basic refrigerator pickling concoction of salt, sugar, and vinegar but added to it McCormick Whole Peppercorns, McCormick Crushed Red Pepper, and McCormick Minced Onion. I was also happy with the variety of the cucumber and pepper combo — something mild, medium, and hot to balance the other ingredients out perfectly. Now, I just need to make more to last through the winter and to keep my sandwiches from being anything but boring.
- 1 Tbsp sugar
- 1½ Tbsp kosher salt
- ½ Tbsp whole black peppercorns
- ½ Tbsp dried minced onion
- 1 tsp crushed red pepper
- 4 cloves garlic, thinly sliced
- 1½ cups white vinegar
- 1 English cucumber, thinly sliced
- 2-3 jalapenos, thinly sliced
- 6 banana peppers, thinly sliced
- In a wide mouth one quart mason jar with lid, combine the sugar, salt, peppercorns, minced onion, crushed red pepper, garlic, and vinegar; shake vigorously for 30-45 seconds or until sugar and salt are well-dissolved.
- Add the cucumber, jalapeno, and banana pepper slices to the jar and top off with water that fills the jar nearly full to the brim. Fasten the lid and gently shake the jar to mix contents. Refrigerate for at least 2-3 days and up to 6 months before consuming.
If you’re new to pickling, rest assured that unlike canning, it’s incredibly simple and can incorporate ingredients you already have on hand – everything from spices to fruit to herbs. Get creative – there’s no right or wrong! McCormick has some great quick pickling recipes to try. Of special interest to me are the Easy Kimchi Slaw and the Asian-Style Pickled Vegetables, which show off the versatility of pickling, going beyond toppers and venturing into slaws and salads. Yum!
And, now I want pickled anything for breakfast 😉
This sounds like a delicious pickle recipe! I love my pickles spicy, and they’re the perfect addition to any sandwich, burger, or hot dog. I’ve never pickled before, but I might try this one!
These look delicious – I know pickling is so simple – crazy! I guess I don’t know what the luncheon meat has to do with pregnancy? I ate cotto salami all the time when I was pregnant with Hannah. Huh.
Love seeing all the pics of Lily in the Lake! 😀 Have a great weekend!
Do the jars of pickles have to remain in refrigerators the whole 6 months?
Hi Patsy! Yes, they do. 🙂
it literally says 2 to 3 and up to six months. so they can be eaten in 2 days.