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 …..
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!
