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This pickle is so easy, you don’t even have to heat the brine, and you get a delicious topping for burgers, sandwiches, tacos or grain bowls, as well as a tasty garnish for your cheese and meat boards.
Makes about ½ cup of pickles from a 500 mL jar
INGREDIENTS:
1 Tbsp granulated sugar
1 Tbsp kosher salt (preferably Diamond Crystal)
½ cup apple cider vinegar (you can also use white wine vinegar, red wine vinegar, sherry vinegar or rice vinegar)
1 cup water
1 tsp black peppercorns, lightly crushed
Optional: ¼ tsp crushed red pepper flakes
1 red onion, thinly sliced
METHOD:
Prepare a 500 mL mason jar with a tight-fitting lid.
Whisk sugar, salt, vinegar and water together in a small bowl until sugar and salt dissolve.
Place black pepper and red pepper flakes (if using) in the prepared jar, then add the sliced red onion. Pour the vinegar mixture over it and seal the jar. Let sit at room temperature for an hour before using. Drain the pickle before serving it.
Keep refrigerated; if there’s any pickle left after one month, discard.
Joanne Sasvari is editor of Vitis and The Alchemist magazines. She also writes about food and drink for WestJet and Vancouver Sun, and is author of the Wickaninnish and Vancouver Eats cookbooks.
Joanne Sasvari is editor of Vitis and The Alchemist magazines. She also writes about food and drink for WestJet and Vancouver Sun, and is author of the Wickaninnish and Vancouver Eats cookbooks.
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