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I am super in to pickling and I WISH I would have had these recipes and concepts while in Uganda. We could have done some serious deli nights. As it stands, friends gave us their bumper harvests of peppers and I went to work pickling. I love how easy it is and how beautiful a jar of pickled anything looks in my fridge!

Here is one from Bon Appetit for red onions

Pickled Red Onions

INGREDIENTS

• 1/2 cups apple cider vinegar

• 1 tablespoon sugar

• 1 1/2 teaspoons kosher salt

• 1 red onion, thinly sliced

RECIPE PREPARATION

• Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour. DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Drain onions before using.

• Recipe by Oliver Strand

This one is for pickled jalapeños, but it works for any kind of pepper. I do put gloves on to slice jalapeños. It does get hotter if you leave seeds in! I ate them the first day and it was super manageable, but a few days later, I was surprised at how much hotter they had become. It’s totally the seeds. I love the sweet, sour and heat that comes with this combination. I put them on eggs, tacos or any dish that needs heat. It’s from gimme delicious.com

Pickled Jalapeños

Ingredients

• 1 cup white vinegar

• 1 cup water

• 2 cloves garlic smashed

• 2 tablespoons sugar

• 1 tablespoon salt

• 7-8 jalapeno peppers thinly sliced

Instructions

1. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.

2. Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.

3. Store in the fridge for up to two months.