Pickled Red Onions with Limes

Makes 2 jars 

4 red onions- sliced and halved

1 lime- sliced thin

2 cups white distilled vinegar

3 Tbsp sugar

1/2 cup lime juice

1 cup water

1 tsp yellow mustard seeds

2 Tbsp black peppercorns

1/2 Tbsp ground coriander

Heat water, vinegar, spices until boiling – boil for 1 minute

Pour mixture over onions and add lime slices 

Keep in fridge for at least 2 days before eating . 

The lime juice and slices give a bit of a twist – top salads, fajitas, burgers, chicken ….. 

Pickled NJ Cherry Tomatoes 

makes 4 jars

3 cups green cherry tomatoes

3 small yellow onions- cut in chunks

10 garlic cloves- sliced 

3 Serrano peppers – sliced

4 Tbsp pickling spices

4 cups white distilled vinegar 

5 cups water

7 Tbsp kosher salt

1 bunch of fresh cilantro- divided

Boil water, vinegar, spices, garlic for 1 minute .

Add cilantro to bottom of jar then add tomatoes and garlic . Top with warm solution . Cool and put in fridge . Eat after  at least 3 days . 

The cilantro is the twist here. Screw the dill- it’s too expected . Let’s flavor this up . Add these to your next fajita dinner. Serve next to your favorite salsa. Chop them and top them on a flat iron steak with some salsa verde!