At the start of quarantine I got into pickling veggies. I needed something new to do, something different and something to occupy my time. I also got into cooking, what else could we do, and I found I really liked it.

Pickling became a big deal to me. I don't know why, but I get joy out of doing it. It comforts me and I have liked finding new things to pickle. One time my daughter and I even pickled a pickle. It was terrible, but we gave it a try. Whenever we do our veggie garden I like to try and pickle some of the veggies. I have done it with jalapenos and carrots most notably. I have also been into mini cucumbers lately, and I had to pickle some of those the other day. So I guess I am making my own pickles now.

The thing I like to pickle the most is red onions. I have tried yellow, white and now red onions. I have even contemplated doing those small onions they use on cooking shows, but I have not jumped into that quite yet. But the red onions are the absolute best. I think it is the sweetness that makes them taste the best. The white onions do get the pickle flavor, but they are kind of bland, as far as that taste goes. I could say the same thing about yellow onions. While they taste a little better, they still do not hold the same weight that red onions do. Pickled red onions make for the best accompaniment to some dinner dishes. I have found myself adding them to smash burgers I make at home. I used to do just pickles and sliced, fresh red onion, but pickled red onions have overtaken them all. I do not even need pickles on the burgers anymore. I love adding them to veggies. Whenever we roast veggies at home, and I have pickled onions on hand, I am almost certain to add them. It adds a little oomph. When I make steak I like to use compound butter and blue cheese. If I am feeling really risky, I'll add both of those and some pickled red onions. I love them in salad. The first time I had them was at a restaurant in Evanston with beets and goat cheese. We have done that multiple times at home now and it is amazing. I am a big fan, especially with the goat cheese. It is a great compliment to the heat from the roasted beets.

I have also tried many different pickling liquid recipes. I've done the classic vinegar, water and sugar. That is a classic for a reason. I've used rice vinegar and that adds nice acid. I sometimes use Splenda instead of real sugar and it tastes almost identical.

Today I tried something different though, and I cannot wait to taste them tomorrow. I simply googled "best pickling liquid recipe", and a ton of stuff came up. There were some recipes that were wildly complicated, others that were almost too simple. I decided to do one where I heated up the liquid and then let it cool completely. I have never done this before. I used red wine vinegar, water, smoked salt, real sugar, fennel seeds, ground mustard and ginger and whole black peppercorn. I heated it up over high heat until all the sugar and salt dissolved. I would stir periodically and then I let it fully cool down. I have since added it to the onions and now we wait. I am really amped about this new recipe I found online and I cannot wait to try them. My house does smell like pickling liquid, but that will go away soon, I hope. But that is not a bad price if these pickled red onions taste as excellent as they look in my fridge right now. Time will tell.

I want to close by saying, go pickle some veggies. It is fun, rewarding and they are tasty as hell when you find a recipe you like. I'm a fan and I think you could be as well. Pickling veggies is dope. 

Ty

Ty is the Pop Culture editor for SeedSing and the other host of the X Millennial Man Podcast.

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