Spicy Dill Pickle Chips
If you like Sriracha, you are going to love these spicy dill pickle chips. Try using the Pretty Pickled Barn Burning DIY Packet to make a spicy, tangy, and easy snack that any spicy lover will enjoy.
When I say some like it hot, I definitely am talking about my teenagers. They like everything spicy and tangy, so when I experimented with a Sriracha-style pickle, it was no surprise that the jar was devoured in minutes. I used the Pretty Pickled Barn Burning DIY Pickling Packet, and they were ready to pickle in my fridge in minutes. I'm not kidding; it was that easy.
When To Use?
I often recommend my pickles on a charcuterie board or tossed in a salad. These spicy dill pickles, however, seem more suited as a snack. Think…packed in your kid’s lunch. Or in a bowl on taco night. They taste like a Taki but are 100% natural and part raw veggie, so have confidence that you're eating something good for you. They are fun to eat just as they are, but if you are determined to put them on something great, I would suggest deli sandwiches, burgers, or fried chicken sandwiches. Maybe even on avocado toast.
Pickling Tips
I prefer to use a mandoline to slice the onions and cucumber. Another fun tool is the ripple-cut knife. You can find them on Amazon. It is easy to use and gives the cucumber a fun wavy texture. I like to make the brine first and stick it in the freezer to get nice and chilled before adding it to the veggies.
As far as which type of cucumbers, I used one organic English cucumber. It was the perfect amount for a 32oz jar. Immediately place in the fridge and sit for 12-24 hours before enjoying. This pickle is HOT!!! It may not be for everyone, but if you or someone you know likes a spicy treat, I promise they will love these.
I used equal parts vinegar and water for this recipe, which is a bit unusual for me. I did this because my son enjoys the tangy flavor that is more common in grocery store pickles.
Barn Burning DIY Pickling Packet
Barn Burning
The Pretty Pickled “Barn Burning” DIY Packet was named after my kid, who loves the chili lime Taki. Surprised? It is the perfect mix of chili pepper, habanero pepper, lime, sugar, and salt. The name "Barn Burning" also references Thomas Edison, who, as I recall, wanted to learn about fire and ended up burning down his barn. That is my kid, always exploring.
Check out other recipes using out our DIY Pickling Packets like “Golden Child” Pickling Packet or Mom’s Famous Pickling Packet to create something fresh, deliciously satisfying, and always interesting.
Check out our Provisional Store today to purchase Pretty Provisioned “Barn Burning” Pickling Packets, and get ready to make your perfect pickle at home. They are available in individual, three-pack, and six-packs.
Spicy Dill Pickle Chips
Ingredients
- Pretty Pickled "Barn Burning" DIY Pickling Packet
- 1 cup of apple cider vinegar
- English cucumber or several pickling cucumbers
- small yellow onion
- 5 garlic cloves
- handful of fresh dill
Instructions
- Sanitize your mason jar and lid
- Halve the onion and thinly slice
- Thinly slice garlic
- Carefully slice cucumber with a 1/4" mandoline
- Layer your mason jar with the pickles, onion, fresh dill and garlic
- Add vinegar and the entire packet to a cup of water of hot water. Stir to dissolve and pour over the vegtables in the jar.
- Screw the lid on tightly and carefully shake the mason jar
- Store in fridge overnight to several days
- Enjoy
If you made this, love it and find it very pretty to photograph, please share on Instagram and tag us! www.instagram.com/prettyprovisioned
Quick & Easy Baked Shells w/ Tomato Basil & Arugula Pesto
Grab a jar of our Pretty Sauced Tomato Basil for a quick and easy weeknight dinner. Baked stuffed shells will please the entire family.
I often reach for a jar of Pretty Sauced Tomato Basil because it is the easiest way to make a meal fast. Quick and easy dinners are needed during our busy weekdays, and baked shells are a family favorite. There are plenty of baked shell recipes; however, I use Cookie and Kate’s recipe the most. I promise that using a jar of Pretty Sauced Tomato Basil and a few scoops of Pretty Sauced Arugula Pesto reduces prep time and adds an incredible flavor.
The brightness of the Tomato Basil sauce balances the cheesy richness of the stuffed pasta shells. The Arugula Pesto mixed in with the ricotta is a quick way to add some depth of flavor, nutrition, and color. Plus, you get to skip a few of the recipe’s steps — like draining frozen spinach, which is no fun. Toss a simple mixed green salad with olive oil, a couple of lemon squeezes, salt, and pepper, and you have dinner in under an hour.
Step By Step
Set oven to 425 degrees.
Boil the jumbo pasta shells in salted boiling water for 10 minutes.
Drain pasta and toss with a bit of olive oil.
While the pasta boils, mix 1/4 cup of Arugula Pesto with ricotta and mozzarella cheese, salt, freshly cracked pepper, and a dash of dried chili pepper flakes.
Check for flavor before mixing in the raw egg to ensure the seasoning is to your liking.
Pour about a cup of Tomato Basil into the roasting pan.
Add a heaping spoonful into each shell and place each stuffed shell on top of the Tomato Basil.
Add a second cup of Tomato Basil over the top of the shells, and sprinkle the remainder of the shredded mozzarella cheese evenly.
Cover with tin foil and bake for 30 minutes.
Remove foil and bake for another 10 minutes.
While the shells are baking, mix up the salad.
Serve and devour.
Other Ways of Using Tomato Basil
lasagna
veggie chili
tomato soup
American goulash
baked burrata
meatball sandwich
pizza sauce
“Certain antioxidants, such as lycopene, lutein, and zeaxanthin, are more available to be absorbed by the body when a tomato is cooked. ”
The Underestimated Tomato Basil
Our Tomato Basil can turn anything into a quick and easy meal, so get going and start cooking. If you loved it, let us know! Tag #prettyprovisioned and #prettysauced if you share. Stay tuned for more Pretty Sauced sauce recipes for your next incredibly easy and satisfying meal.
Quick & Easy Baked Shells - With Tomato Basil & Arugula Pesto
Ingredients
- 12 ounces jumbo shells
- 16 ounces ricotta cheese
- 8 ounces (2 cups) grated part-skim mozzarella, divided
- 1/4 cup of Pretty Sauced Arugula Pesto
- Freshly ground pepper, to taste
- A pinch of red pepper flakes
- Pinch of salt, to taste
- 1 large egg, lightly beaten with a fork
- 2 cups of Pretty Sauced Tomato Basil sauce
- Freshly grated parmesan and parsley for garnish, optional
Instructions
- Set oven to 425 degrees.
- Boil the jumbo pasta shells in salted boiling water for 10 minutes.
- Drain pasta and toss with a bit of olive oil.
- While the pasta boils, mix 1/4 cup of Arugula Pesto with ricotta and mozzarella cheese, salt, freshly cracked pepper, and a dash of red pepper flakes.
- Check for flavor before mixing in the raw egg to ensure the seasoning is to your liking.
- Pour about a cup of Tomato Basil into the roasting pan.
- Add a heaping spoonful into each shell and place each stuffed shell on top of the Tomato Basil.
- Add a second cup of Tomato Basil over the top of the shells, and sprinkle the remainder of the shredded mozzarella cheese evenly.
- Cover with tin foil and bake for 30 minutes.
- Remove foil and bake for another 10 minutes.
- While the shells are baking, mix up the salad.
- Garnish with freshly chopped parsley and a sprinkling of grated parmesan.
- Serve and devour.
If you made this, love it and find it very pretty to photograph, please share on Instagram and tag us! www.instagram.com/prettyprovisioned
“El Diablo” Fried Dill Pickles
Grab a jar of our Pretty Pickled “El Diablo” Pickles and make the easiest and most satisfying snack the whole family will love.
The good news? January is behind us, and we can finally indulge again! Yipee! My guilty pleasure is salty, crunchy, and piping hot fried anything. One of my favorites is a Fried Dill Pickle. After my Saturday farmer’s market, you can often find me at the pub on the corner enjoying a Guinness, fried pickles, and “proper” chips with curry (my other serious infatuation). I can never wait for the fried dill pickles to cool, so I am always doing the burn-my-mouth-eye-watering dance. We have all been there. I also often have to share them with my family, and it is usually me asking, “Who wants the last one?” A rhetorical question, of course, because it is me…always.
It was time I tried making fried pickles at home. Even though I have no problem gobbling up fried food at restaurants, I seem to shy away from frying at home. After searching, I found a recipe from Spend With Pennies that seemed easy enough, and I just happened to have all the ingredients in my pantry. My only change was using my Pretty Pickled “El Diablo” pickled chips instead of adding cayenne. So happy I did. The result was a crunchy, full of flavor, and a little bit spicy, fried dill pickle…and yes, I used fresh dill in the batter. Yum! I dipped them in a simple dip made with taco seasoning and sour cream. Also, something I had in my pantry.
I stopped myself from eating the entire plate so I could have a few left to test on my 14-year-old twins. As was anticipated, they ate the rest, and now I have a go-to fried dill pickle recipe that my entire family loves. They are worth the time spent making - and the calories!
Step By Step
Set up two sheet pan trays, one lined with paper towels and the other lined with parchment paper.
Wisk all the ingredients for the batter in a shallow bowl and let rest.
Mix the panko with a 1/2 teaspoon of salt in a second shallow bowl.
Grab a jar of Pretty Pickled El Diablo spicy pickle chips. A jar of Mom’s Famous will be just as awesome.
Place the El Diablo pickle chips on the paper towel-lined sheet pan and pat them dry with paper towels.
Dip the El Diablo pickle chips first in the batter and then into the panko. Make sure the entire front and back are pressed and coated with panko. Set aside on the parchment-lined sheet pan.
Fry in small batches on each side for 3-4 minutes, and place on paper towels.
For the dipping sauce: Combine taco seasoning with a cup of sour cream to taste.
Enjoy!
Dip and fry the red bell pepper as well for color, flavor, and fun. Save the dill from the jar to chop up and add to the batter.
Tips:
Don’t worry about covering the sides of the pickle with panko. I found it wasn't easy to fry the sides.
I used avocado oil, and it worked perfectly
Chop the fresh dill from the jar to add to the batter for a punch of flavor.
Batter and fry the red bell pepper too!
It is important the oil is hot enough. Try dropping a bit of batter in the pan. If you have a thermometer, 350 - 375 degrees is ideal.
Our Mom’s Famous Dill Pickle spear works great with this recipe.
Try experimenting with other dipping sauces.
Be careful not to burn your mouth if eating right away.
One jar of Pretty Pickled El Diablo or Mom’s Famous is the perfect amount for this recipe.
Try pickling your own pickle first with the help of our Pretty Pickled DIY Pickling Packets.
"El Diablo" Fried Dill Pickles
Ingredients
- Jar of Pretty Pickled El Diablo Pickles
- 2-3 cups of Panko Breadcrumbs
- 1/2 teaspoon of kosher salt
- Oil for frying
- 1 cup all purpose flour
- 1 cup milk
- 1 teaspoon baking powder
- 1 egg
- 1 teaspoon paprika
- 1/2 teaspoon of black pepper
- 1 teaspoon of chopped fresh dill
- 1 tablespoon taco seasoning (I like McCormick's original)
- 1 cup sour cream
Instructions
- Set up two sheet pan trays, one lined with paper towels and the other lined with parchment paper.
- Preheat oil to 360-370°F
- Wisk all the ingredients for the batter in a shallow bowl and let rest.
- Mix the panko with a 1/2 teaspoon of salt in a second shallow bowl.
- Place the El Diablo pickle chips on the paper towel-lined sheet pan and pat them dry with paper towels.
- Dip the chips first in the batter and then into the panko. Make sure the entire front and back are pressed and coated with panko. Set aside on the parchment-lined sheet pan.
- Fry in small batches on each side for 3-4 minutes, and place on paper towels.
- For the dipping sauce: Combine taco seasoning with sour cream.
- Enjoy
If you made this, love it and find it very pretty to photograph, please share on Instagram and tag us! www.instagram.com/prettyprovisioned
Baked Tortellini (Quick & 100% Satisfying)
Grab a jar of our Pretty Sauced Alfredo for the easiest and most satisfying dinner for your family. It all comes together in less than 30 minutes and will please the pickiest of eaters. Reward yourself tonight!
Our Alfredo sauce is just the yummiest. It is the best reward when a reward is just what you need. Also, my kids gobble anything up that has this sauce on it. Our Alfredo sauce is so good that my neighbor knocks on my door weekly, hoping I have a jar tucked away in my freezer for her. Which I usually do because it is my secret weapon. The combination of butter, cream, and parmesan cheese is 100% satisfying.
One evening, while making my grocery list for the next day, I stumbled upon a Food Network list of easy dinners, and a “Skillet Chicken Tortellini Alfredo” recipe got my attention. As usual, I immediately thought our Alfredo would be awesome in this. Not only was it amazing, but it was effortless to make, and if that wasn’t enough, my kids LOVED it. Yay! Sometimes I feel like making dinner is a crap shoot. Sometimes, you win big (sometimes, not so much), and this was a good night.
Step By Step
Dumb entire contents of Pretty Sauced Alfredo into the pan and heat to a simmer.
Add tortellini and simmer until cooked through.
Add the sliced chicken.
Sprinkle bread crumbs, and fresh parmesan cheese on top.
Bake in the oven until chicken is just cooked through. It should be bubbling and starting to brown on top. About 10-15 minutes.
Remove from oven and sprinkle the chopped parsley.
Interesting Add Ons
peas
spinach
ham
broccoli
prosciutto
Italian sausage
Pretty Sauced Arugula Pesto
Serve this glorious meal with a beautiful mixed green salad, and dinner is ready in less than 30 minutes!
Alfredo For Days
Our Alfredo can make a flip-flop taste good, so get going and start cooking. If you loved it, let me know! Tag #prettyprovisioned and #prettysauced if you share. Stay tuned for more Pretty Sauced sauces recipes for your next incredibly easy and satisfying meal.
Baked Tortellini Alfredo
Ingredients
- Jar of Pretty Sauced Alfredo
- 18 ounces of fresh or frozen cheese tortellini
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces (about 1 1/4 pounds)
- 1/2 cup of panko bread crumbs
- 1/4 cup of freshly grated parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
- Preheat the oven to 425 degrees F.
- Dump entire contents or Pretty Sauced Alfredo and heat to a simmer
- Add the tortellini and simmer until cooked through, about 4 to 5 minutes. Add the chicken and sprinkle with the bread crumbs and freshly grated Parmesan cheese.
- Bake until the chicken is just cooked through, and the sauce starts to turn golden brown, 10 to 12 minutes. Finish with the chopped parsley.
If you made this, love it and find it very pretty to photograph, please share on Instagram and tag us! www.instagram.com/prettyprovisioned
Pickled Asparagus: The Perfect Snack
Pickled Asparagus is one of the easiest pickles to make and is surprisingly delicious. They are maybe the world’s most perfect snack.
Let’s get to the point…pickled asparagus is one of the easiest pickles to make and maybe the world’s most perfect snack. We sell a lot of pickled asparagus at the markets, which surprised me a little at first. Plus it is very simple to make and It literally takes no time at all. Yes, pickled asparagus is awesome on a charcuterie board, but 100%, it is perfect just to grab from the jar and snack on which is why I think it is the perfect snack!
Size Matters!
When making pickled asparagus…size matters! Unless you want to make something with a bunch of asparagus bits and pieces, like creamy asparagus soup, the size of the jar is important. Find a tall wide-mouth mason jar so that you keep the length of the asparagus spears in tack.
My favorite and easiest way to prep asparagus is by simply snapping off the end by bending the spears with your hands. Pretty much no need for a knife. The asparagus will break where you need it to and then you can discard the woody ends. Or if you are super particular, line up the tips and cut the ends so that they are perfect. Either way works. Depending on the size of the jar, you may need to trim the spears to fit vertically.
I prefer the thin asparagus, but not too thin because then they will be too wimpy and droopy. On the other hand, super thick asparagus is too frightening for me to use, so I just look the other way when I pass buy it in the grocery store. Move along and find the perfect size asparagus, not too thin but not too thick either. Picking up what I am putting down? Great!
My Favorite Ways To Serve Pickled Asparagus, (…other than eating it right out of the jar):
Tossed in a salad. Try it in an anti-pasta salad.
In an omelet or frittata. Paired with goat cheese…oh La la!
On a charcuterie board. Pairing it with aged Irish cheddar is my fav.
Chicken Picatta. Yes, tossed in with the capers. Life changing.
Put it in your next egg salad sandwich. The creaminess of the egg salad is perfect with the asparagus and then add a little chopped fresh dill. Yum!
“Asparagus inspires gentle thoughts.”
Pickling Tips
So of course, I always use Pretty Pickled DIY Pickling Packets. It just makes my life so much easier. I love the “Golden Child” Pickling Packet because of the beautiful yellow hue from the turmeric. However, the “Flower Child” or “Barn Burning” (if you like it hot), would work great as well. After I dissolve the packet into hot water, I add the vinegar and the cold water. Like I said earlier I usually snap the asparagus toward the bottom end of the stem and place as many as I can fit in the tall wide-mouth mason jar. I finely slice the shallot, which gives a delicate onion flavor, and the garlic into slivers and add to the jar. Lastly, I add finely chopped dill, and a pinch of chili pepper flakes. Replace the lid tightly, shake to distribute all the ingredients, and refrigerate for at least 12 hours.
Farm Fresh Veggies with Flower Power Pickling Packet
Asparagus is incredibly good for you. It’s loaded with nutrients and low in calories. An awesome source of vitamin K, and high in folate.
You’ve Got This!
The end result is a beautiful, crisp, and delicious pickle. I have heard many times that asparagus tastes much better pickled and I agree! It’s super easy and fun, but most importantly, it’s good for you.
Check out other recipes using our DIY Pickling Packets like “Pretty In Pink” Pickling Packet or Mom’s Famous Pickling Packet to create something fresh, deliciously satisfying, and always interesting.
Check out our Provisional Store today to purchase Pretty Provisioned “Golden Child” Pickling Packets and get ready to make your perfect pickle at home. Available in individual, three, and six-packs.
Pickled Asparagus: The Perfect Snack
Ingredients
- 1 "Golden Child" Pretty Provisioned DIY Pickling Packet
- 3/4 cup of white distilled vinegar
- 2 bunches of thin spears
- 1 shallot sliced very thin
- 2 garlic cloves sliced thin
- 1 pinch of red pepper flakes
- A couple of dill sprigs chopped fine
Instructions
- Remove woody ends of asparagus spears and discard. Trim spears to fit vertically in the jar
- Tuck onions, garlic, leftover pieces if any, dill, and pepper flakes into the jar
- Add an entire packet of "Golden Child" Pickling Powder to 2 cups of boiling water stir to dissolve completely
- Add vinegar and stir to combine
- Add hot brine to the jar making sure asparagus is completely submerged
- Place the lid tightly on the jar, shake, and refrigerate for 12-24 hours
Notes
- Sanitize your jars before use
- The vegetables and brine will take on a slightly pink color. The deepness and shade of pink will depend on the radish used
- Rice wine vinegar will work great as well.
If you made this, love it and find it very pretty to photograph, please share on Instagram and tag us! www.instagram.com/prettyprovisioned
The Most Elegant Pickled Radish
Create the most elegant pickled radish with the help of "Flower Power" Pretty Pickled DIY Pickling Powder and a few other easy-to-find summer vegetables. Add it to your favorite salad and impress your friends at your next dinner party.
Sometimes with a little imagination the simplest, and often underestimated and overlooked vegetable can be elevated into an elegant, Instagramable, pickle. With the help of our Pretty Pickled “Flower Power” DIY Pickling Packet - the radish and a few of its summer vegetable friends can be transformed into a lovely and colorful salad topper or an avocado toast topper or a taco topper. Honestly, whatever you choose to top it on we promise it is an easy and quick way to impress the most distinguished, (and Instagram-obsessed), guest. The most elegant pickled radish is basically a party in a jar. Some might even call it Pickle-Fetti because it’s pretty, colorful, and fun.
When To Use?
I did mention “elegant” and this is why. How many pickles have you had in your lifetime with lavender and rose in the brine? Probably none. The delicate floral note with slight acidity and a touch of sweetness might be how you describe a Chenin Blanc from Loire Valley. Ok, maybe not the sweetness part but you get what I am saying, right? This is not your Jewish deli half-sour pickle.
My Favorite Ways To Serve The Most Elegant Pickled Radish:
On top of goat cheese roasted with a handful of pistachios and grilled Italian bread
In a banh mi
Tossed in an arugula salad lightly dressed with lemon and olive oil and a sprinkle of blue cheese crumbles
On top of toast smeared with French butter…oh la la
Decorate the most Instagram-able avocado toast
Tossed in a pasta salad salad with a drizzle of pesto
Then there is the extreme pickle lover who eats it right out of the jar
“Plant a radish, get a radish, never any doubt. That’s why I love vegetables, you know what they’re about!”
Pickling Tips
I prefer to use a mandoline to slice the radish, carrot, and cucumber. The radish I slice thin enough to see through, the carrot about the same, and the cucumber a little thicker. The green beans I prefer to slice on the bias unless I am tired or in a hurry. It takes a little more poise to slice green beans just right but I feel the angular cut looks prettier in the mix. For the dill, I prefer to take the time to remove the stems and chop fine. Lastly, the shallots I slice as thin as possible with a chef's knife.
Tossing everything in a large bowl helps distribute all the veggies equally before filling the jars. The recipe makes enough for two 16oz jars or one 32oz jar. Make sure to add to the top, secure the lid tightly, and shake a few times. Immediately place in the fridge and let sit for 12-24 hours before serving. This pickle is a little more delicate than say a cucumber pickle so I try to use it within a week.
The brine I prefer cold to keep the veggies crisp so if you have time chill the prepared brine for at least an hour before you add it to the jar.
Farm Fresh Veggies with Flower Power Pickling Packet
Color Me Pretty
The color of the radish skin will decide the color of the brine. For the batch in the photos, I used a purple daikon radish I received as a gift from a local San Diego farm called Indian Summer Farms. They created a darker lavender color which is fun. A typical red radish you see in most grocery stores creates a pale pink color.
Check out other recipes using out our DIY Pickling Packets like “Golden Child” Pickling Packet or Mom’s Famous Pickling Packet to create something fresh, deliciously satisfying, and always interesting.
Check out our Provisional Store today to purchase Pretty Provisioned “Flower Power” Pickling Packets and get ready to make your perfect pickle at home. Available in individual, three, and six-packs.
The Most Elegant Pickled Radish
Ingredients
- 1 "Flower Power" Pretty Provisioned Pickling Packet
- 1/2 cup of white wine vinegar
- 1 bunch radishes
- 2-3 carrot
- 1 shallot
- Handful of green beans
- 1 small container or a handful of fresh dill
Instructions
- Add an entire packet of "Flower Power" Pickling Powder and 1/3 cup of hot water to a seperate jar
- Stir to dissolve completely
- Add vinegar and 1 1/2 cups of hot water
- Stir to combine
- Slice off the tops and bottoms of the radishes, then use a mandoline to slice the radishes into very thin rounds.
- Peel and slice the carrots with the mandolin into thin rounds
- Slice the cucumber again with the mandoline into thin rounds
- Slice the top and bottom of the shallot, remove the outer paper peel and slice thin slices with a chef's knife.
- Remove the ends of the green beans and slice on the bias 1/4 inch thick
- Remove the stems of the dill and roughly chop
- Toss everything in a large bowl with your hands making sure to seperate the radish slices and evenly distributing everything.
- Pack two 16oz or one 32 oz mason jar
- Add the cooled brine to fill completely, making sure everything is covered
- Place the lid tightly on the jar, shake, and refrigerate for 12-24 hours
Notes
- Sanitize your jars before use
- The vegetables and brine will take on a slightly pink color. The deepness and shade of pink will depend on the radish used
- Rice wine vinegar will work great as well.
If you made this, love it and find it very pretty to photograph, please share on Instagram and tag us! www.instagram.com/prettyprovisioned
The Easiest Pink Pickled Red Onions
With the help of "Pretty In Pink" Pretty Pickled DIY Pickling Powder, the easiest pickled red onions and the perfect topper for amazing tacos can be made in a snap.
With the help of "Pretty In Pink" Pretty Pickled DIY Pickling Powder, the easiest pickled red onions and perfect topper to amazing tacos can be made in a snap. Pickled red onions are my favorite and most impressive condiment I use when feeding a crowd.
When To Use?
When serving a large group of friends, tacos are easy and popular. Especially when you have a zillion kids running around all day that probably need to eat at some point. Right? So put that glass of wine down and get to it!
I typically will make ahead a few different types of braised or sautéed meats, like chicken pibil or this amazing Weeknight Steak Tacos from Carlsbad Cravings. I almost always prepare a vegetarian option like sautéed zucchini and sweet potatoes...pretty much for just the chicas. That way there is something for everyone. I have a bunch of condiments and sides and I let them have at it...like a wild pack of wolves. The kids too! Whatever is left over I pack up for breakfast the next day.
I grab fresh tortillas from my local tortilleria, that are still warm in the package. Yep, I do have an obsession with fresh tortillas. I visit our little store once a week because anything wrapped up in a corn tortilla, fresh off the press, is perfection. Depending on how ambitious I am that day, (or not ambitious...i.e. overwhelmed), I might even grab several different ready made and fresh salsas, rice and beans just to make my life easier.
“A balanced diet is a taco in each hand”
Tacos are not the only thing I eat, I mean, put pickled red onions on. I really do love them also in and on...
Avocado Toast
Pizza
Huevos Rancheros
Coleslaw
Salads
Sandwiches
Pickling Tips
So enough about tacos because this is about pickled onions!!! Yes I am hungry while writing this. I love our beet pickling powder because it gives a beautiful bright pink color to the onions. I prefer using rice wine vinegar for this pickle and I add a 1/2 cup instead of 1/3 cup because the onions need an extra zip.
Adding thinly sliced jalapeños to the jar is something I typically do. If you like the heat, then I say just do it. The jalaapeños however on their own are delicious and add a bit of heat to your...yep you guessed...taco. Or a sandwich, come on! Think Banh mi!!! Yum! Just for the record, I thinly slice both the onions and jalapeños with my all-time favorite kitchen tool - The Benriner Japanese mandolin. Please be careful and always pay attention when using it. Trust me on this one!
Quick, Right?
Pickled red onions do not need 24 hours to become awesome. Just a few. So go ahead and wait if you need to. I typically will make them a few hours before or in the morning. However, the longer it brines the brighter the pink. Just keep checking by taking a taste, but remember not to devour them completely. I am guessing you probably haven't eaten all day. Except for that half bag of tortilla chips.
Check out more recipes using Pretty In PinkPickling Powder Packet or try out our Golden Child Pickling Packet or Mom’s Famous Pickling Packet to create something fresh, delicously satisfying, and always interesting.
Check out our Provisional Store today to purchase “Pretty In Pink” Pretty Pickled Pickling Packets and get ready to make your perfect pickle at home. Available in individual, three and six-packs. Shop now!
The Easiest Pink Pickled Red Onions
Ingredients
- 1 "Pretty In Pink" Pretty Provisioned Pickling Packet
- 1/2 cup of white distilled vinegar
- 4 medium red onion
- 2 jalapeno
- 3-5 peeled garlic clove
- 2 bay leaf
Instructions
- Add an entire packet of Pretty In Pink Pickling Powder and 1/3 cup of hot water to a jar
- Stir to dissolve completely
- Add vinegar and 1 1/2 cups of hot water
- Stir to combine
- Cut red onions in half, then slice each side in 1/8" slices with a mandoline or knife
- Slice the jalapeños
- Smash the garlic
- Layer all the ingredients in two 16oz jars and pour in the brine to the top - making sure that everything is covered
- Place the lid tightly on the jar, shake, and refrigerate for 12-24 hours
Notes
- Sanitize your jar before use
- The pickles are great after a couple of hours, however, if you have time, chill for two days before serving for maximum fpink color
- I usually use white distilled vinegar, however apple cider vinegar or rice wine vinegar will work great as well.
If you made this, love it and find it very pretty to photograph, please share on Instagram and tag us! www.instagram.com/prettyprovisioned
Mom's Famous Dill Pickles
Be the reason the party was a success with Mom's Famous Dill Pickles made super easy with Pretty Pickled Original DIY Pickling Powder
Hey there! So, about two years ago, I had this amazing idea to share my mom's famous dill pickles without giving away her secret recipe. I started making the brine for my friends, but delivering a container of liquid sloshing around my car was becoming more of a hassle than anything. That's why I created Pretty Pickled DIY Pickling Packets – they make it effortless to create the perfect and most interesting pickles every time!
Famous, Really?
The truth is, my mother's pickles are famous! Every backyard party in the southern Chicago area had a large mason jar of her famous pickles – they were a staple! They're delicious on their own but also incredible on burgers, chopped up in egg salad, or added to a simple, elegant charcuterie board. Don't forget about the pickled garlic and red bell peppers; they have just as much flavor, if not more.
Directions:
Making these pickles is easy, but they do require at least a day for the vegetables to soak up the brine. Fresh vegetables make a significant difference, so be sure to hit up your local farmer's markets. Chilling the brine and keeping the pickles in the fridge until you serve them is also crucial to keeping them crisp and delicious.
It's simple! Tear open and dump the Pretty Pickled "Mom's Famous" Pickling Powder into a 32oz mason jar. Add 1/2 cup of hot water, stir until clear, and add all the veggies starting with a handful of fresh dill and a few cloves of garlic, then the cut cucumbers and red bell peppers, then again with the garlic and fresh dill. Add the rest of the water and vinegar after to prevent the brine from spilling out everywhere. Screw on the lid tight, shake the jar with two hands, and refrigerate! Alternatively, you can make the completed brine in a separate container, place it in the fridge to chill, and then add all the veggies and herbs to the mason jar. Pour the chilled brine over the veggies, filling up the mason jar to cover them completely.
Tips:
Both methods work great; it just depends on how much of a hurry you're in. Here's a fun fact: my mother would always cut the cucumbers in different shapes. So for one jar, she would have chips and spears happening all at the same time. It makes them fun to eat! I like to "marinate" the pickles in the fridge overnight at the very least, but 24 hours is best. It's pretty simple, right? Check out more recipes using Mom's Famous Pickling Powder Packet, or try out our Golden Child Pickling Packet or Pretty In Pink Pickling Packet to create something fresh, sour, sweet, and always interesting.
After enjoying my mother's famous dill pickles (which will happen quickly), be sure to keep that brine! Discard all the leftover parts and reuse the brine for another batch. Or, use it in a gin martini (yes, please!), salad dressing, or a broth for dill pickle soup. Yes, you heard me correctly! So, how do you make them?
I like to "marinate" Mom's Famous Dill Pickles in the fridge overnight at the very least, however, 24 hours is best. Pretty simple right?
Check out more recipes using Mom's Famous Pickling Powder Packet or try out our Golden Child Pickling Packet or Pretty In Pink Pickling Packet to create something fresh, delicously satisfying and always interesting.
Check out our Provisional Store today to purchase “Mom’s Famous” Pretty Pickled Pickling Packets and get ready to make your perfect pickle at home. Available in individual, three and six-packs. Shop now!
Mom's Famous Dill Pickles
Ingredients
- 1 "Mom's Famous" Pretty Provisioned Pickling Packet
- 1/2 cup of white distilled vinegar
- 4-5 pickling cucumbers
- 1 red bell pepper
- 3-5 peeled garlic cloves
- 1/2 cup of fresh dill
Instructions
- Add an entire packet of Mom's Famous Pickling Powder and 1/3 cup of hot water to a jar
- Stir to dissolve completely
- Add vinegar and 1 1/2 cups of cold water
- Stir to combine
- Cover the jar of brine and place it in the freezer or fridge to cool completely
- Meanwhile, chop your cucumbers in spears, rounds, or a combination of the two
- Slice the red bell pepper into strips
- Roughly chop the fresh dill
- Layer all the ingredients in a 32oz jar and pour in the chilled brine to the top - making sure that everything is covered
- Place the lid tightly on the jar and refrigerate for 12-24 hours
Notes
- Sanitize your jar before use
- The pickles are great after 12 hours, however, if you have time, chill for two days before serving for maximum flavor
- I usually use kirby cucumbers or pickling cucumbers from the grocery store, however, try using different types