PICKLED CARROTS AND JALAPENOS RECIPES

Name: Easy Pickled Onions
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 8 (1 pint)
Ingredients: 1 red onion; 3/4 cup vinegar; 3/4 cup water; 1 teaspoon salt; 1 clove garlic; freshly ground pepper; pinch of sugar (optional)

EASY PICKLED ONIONS RECIPE | MEXICAN PLEASE

Easy Pickled Onions Recipe | Mexican Please image

Here's an easy recipe for a quick batch of delightful pickled onions. You can use these on sandwiches, tacos, tostadas, or anything that needs a final dash of zip to liven it up. (Note: instructions are not meant for long term canning.)

Provided by Patrick Calhoun | Mexican Please

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 8 (1 pint)

Number Of Ingredients 7

Ingredients

1 red onion
3/4 cup vinegar
3/4 cup water
1 teaspoon salt
1 clove garlic
freshly ground pepper
pinch of sugar (optional)

Steps:

In a saucepan over medium heat, combine 3/4 cup vinegar, 3/4 cup water, 1 teaspoon salt, and a pinch of sugar (optional). Bring to a light boil or until all of the salt is dissolved.
Chop up the red onion (you can peel and discard the outer skin). I cut it into quarters and then slice lengthwise.
Give the slices a quick toss and then stuff them in a pint-sized glass jar. Add the vinegar mixture along with 1 garlic clove chopped in half and some freshly ground pepper (or whole peppercorns).
Let cool on counter for a few minutes. Then cover and store in the refrigerator.
The pickled onions will have most of their flavor after a few hours of resting in the brine.

Nutrition Facts : Calories 12 kcal, ServingSize 1 serving

PEAS AND CARROTS RECIPE | REE DRUMMOND | FOOD NETWORK

Peas and Carrots Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

2 tablespoons butter
4 big carrots, cut into small dice
16 ounces frozen peas
Salt and pepper
Fresh basil leaves, chopped

Steps:

Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.

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