Entries in Pickles (6)


Preserving Onions - Pickling

I had no idea that our garden was going to blow up this summer!! With that came an amazing crop of Walla Walla Sweet Onions. These onions are amazing and we loved using them in all of our cooking all summer long. These onions are so popular they have their own website dedicated to them. Check it out if you want to learn more about these special onions. 

The rough part about sweet onions is that they do not store well due to the high sugar content. I wanted to find a couple of ways to hold on to these guys as long as possible. 

With the amount of pickling and preserving I have been doing I thought that some of these would be awesome as pickles. This is a quick and easy way to make a tasty addition to your pantry. I imagine they will be great on burgers, with a relish tray and even right from the jar!!

Ball is the expert on home preserving. So I would check out their site if you are new to preserving or if you need a brush up on procedures. They have a great "Getting Started" area of their site. For this recipe of Pickled Sweet Onions you will need the following canning items -  

  • Jars with lids and rings
  • A jar lifter (handy to keep you from getting burned)
  • A large pot to sanitize your jars and water bath them once filled
  • Pot holders

Follow the steps to sanitize and heat your jars and heat your lids. Then prepare the onions and pickling brine.

Walla Walla Sweet Onion Pickles

2lbs Walla Walla Sweet onions - or other sweet onions available 

Spices - peppercorns, dried chilies, bay leaves, mustard seed - your sky is the limit!!

Peel and cut the onions as desired. I made some chunks as well as some thin slices that will be great for burgers.


1/2 c Sugar

2 1/2c White Vinegar

1/2 tsp Canning/Pickling Salt

Bring all ingredients to a boil 

Once you have all your ingredients ready to go it is time to fill jars!

Place your desired spices into the bottom of your jars. I went basic with peppercorns and bay leaves in a couple and dried hot chilies in another. 

Pack your onions into the jars and ladle in hot brine leaving 1/2 inch room at the top of the jar. 

Wipe any brine from the edge of jars and place hot lids on then screw just tight with ring. 

Place in water bath for 15 minutes. 

Let cool on counter after water bath and then store in cool location. Enjoy after 4 weeks!! 


Portland Eats - Sweedeedee

I love anytime I can get to Portland. It feels like an older cooler sister to Seattle. This weekend we were headed to Bend again to see my mom and I love this trip partly because we get to go through Portland both ways!

We needed a lunch spot on the way and ran through our list of regular spots undecided.

Mr. Ramon then commented that maybe we should try the place next to the record store on Albina. I felt this night just be a ploy to get into the record shop - Mr. Ramon is an avid collector.

I looked up this little spot called Sweedeedee and found out it had rave reviews. A small breakfast/lunch spot with amazing baked goods. I was in!

What a cute place. You order at the counter and then find a seat. I noticed all of their coffee mugs were mismatched finds from someplace like Goodwill. They have a tiny kitchen in the back where the magic happens. It all felt so homey in the nicest way. 

When faced with this type of baked goods arsenal I have a hard time choosing and then limiting myself. I want to taste everything! It was lunch time and quite busy. We were lucky enough to be able to find an outdoor seat in the shade so I could let the crazy dogs hang out with us.

We ordered some sandwiches and a piece of the most amazing bread I have ever had. Honey Bourbon Bread. Light and moist with the subtle honey and bourbon flavor throughout. Delightful! 

It was tough also to choose sandwiches - Mr. Ramon chose the brisket on brioche toast and I love a ham sandwich so that was the easiest choice for me. My sandwich had the most incredible ham on a pretzel roll. Both of our sandwiches came with delicious house made pickles. 

It was a really nice little lunch and left me wanting to come back for breakfast sometime. Mr. Ramon went next door to peruse the record selections and I picked up one of the best chocolate chip cookies I have ever had and a piece of zucchini marmalade bread for the road. If you have some time in Portland this is a spot I can highly recommend! 


5202 North Albina Avenue.
Hours :: Monday through Saturday 8am to 4pm
Sundays 8am to 2pm

phone :: 503.946.8087
email :: sweedeedeecafe@gmail.com


Spicy Pickled Corn

It has been really warm here in Seattle - in a good way. This summer and the amount of heat has been helpful for our garden. We have been experiencing amazing crops of lettuce, cucumbers, squash, onions, peppers, beans and peas. We have had so much fresh produce we have had to give some away. If we have a great summer like this next year I may even start a little farm stand!

One thing for sure is that these amazing flavors of summer just don't last long enough. So while we find 100 ways to eat squash I also look for ways to preserve the flavors of summer. I love quick pickles and find that almost every summer vegetable can be turned into one of these tasty delights. This time I want to make Spicy Pickled Corn. 

Corn like so many summer vegetables is gone quickly. But when it is here it is should be taken advantage of. I like to roast it on the grill or peel it off the cobs and turn it into salads and soups. Today I picked some jalapeno from Mr. Ramons pepper plants and thought the corn and these spicy peppers would be a good match.

Spicy Pickled Corn

You need 1 clean quart size jar with lid - I use either a Mason or a Weck jar. 

Corn Mixture

2 cups fresh from the cob corn kernels - about 2 ears of corn

2 small jalapeno seeded and sliced very thin

1 large shallot peeled and sliced very thin

2 small dried peppers of your choice

1/4c fresh squeezed lime juice

1/4 tsp fresh ground pepper

Mix all ingredients together in a bowl then spoon into jar. 


1/2 cup white vinegar

3/4 cup filtered water

1 tsp sugar

2 tsp kosher salt

Boil these ingredients and pour over corn mixture in jar.

Gently stir and seal jar.

Let cool then keep in refrigerator for about 1 month - if it lasts this long!

I love this spooned over greens or with grilled steak. It is crunchy and tart and delicious. Enjoy!


Radish Quick Pickles

I love pickles. When I was a kid one of my favorite after school snacks was a big green dill pickle wrapped in a paper towel. I was a weird kid. As a grown up I have loved to turn just about anything into pickles. And right now with the radishes going bonkers in my garden I thought I would pickle some. 

Quick Pickles are just that - quick. These pickles last about a month in the refrigerator and require no complicated canning procedures. What can you pickle? I love beets, carrots, green beans, onions, cauliflower and cucumbers. The fun comes in the seasoning - chili flakes, garlic, coriander, fennel seeds and black pepper. So many options! All you need is several caning jars with lids. I like a wide mouth jar if I have them - it is easier to fit he vegetables in. Vinegar - I usually use just plain white vinegar. But you can experiment with red wine vinegar, champagne vinegar or apple cider vinegar. Each add their own special nuance. 

For the radish pickles I decided to add some red onion, garlic and lemon peel. 

I chopped up my onion and peeled my garlic cloves. 

My radishes were fresh from the garden so I trimmed off the green tops, roots and scrubbed them.

Next I cut them into bite size pieces. Many of them were pretty small so I left them whole. 

Then I packed the jars. I added the onions and garlic as well as some black peppercorns and a bay leaf. I topped the jars with pieces of lemon peel. 

Now to the brine - 

I like my brine vinegary. I also don't like my pickles that sweet. But you can add more sugar if you like. 

Quick Pickle Brine

  • 1 1/4 cups vinegar
  • 3/4 cup water
  • 2 tablespoons granulated sugar
  • 2 tablespoons kosher salt

Bring to a boil on the stove and poor carefully into the jars over the vegetables. Submerging them. You may need to make double or triple batches of brine if you are making a lot of pickles.

Let them cool for 20 minutes - cover with lids and refrigerate. Let sit for at least one day before eating. Then store in the refrigerator for 1 month. 

They are great for picnics and BBQs - but mine mostly get eaten directly out of the jar!


Pickle Time

This summer has had a hold on me like no Seattle summer ever has. Mostly due to our new outdoor space for gardening and entertaining. Our garden gave us much satisfaction with its meager yields. Gardening in the PNW holds it own unique challenges like slow starting summer and lack of sun. This lead to some disappointments and my biggest one was my pickling cucumber plants never grew. Pickling is one of my favorite things to do and this year I again had to pick up my cucumbers from the local farmers market. 

I find pickling so easy and fun. It is something anyone can do. And you can pickle so many vegetables - carrots, beets, cucumbers, okra and the list goes on. With these cucumbers I decided to do some spears and burger chips. 

I started by washing them then slicing them the way I want to pickle them. The spears I just cut lengthwise into slices and the burger chips I sliced on my mandolin. 

I washed and sterilized my jars ina boiling water bath. 

The smell of fresh dill is so amazing. I also picked this up at the farmers market. 

I got my water bath set up and on high. Then I made my brine. 

Pickling Brine

4 cups white vinegar
4 cups water
3/4 cup sugar
1/2 cup pickling & preserving salt
Bring all ingredients to a boil. 
In each jar I put:
1 bay leaves
2 cloves garlic
1 tablespoon pickling spice
1 head fresh dill
1 dried pepper (I like them spicy but this can be omitted)

Once the herbs and spices are crammed at the bottom I fill the jar with the pickle slices. I make sure to fit them in there nice.

Once all the jars are filled I fill them with hot brine and put the lids and bands on. They go into the water bath (make sure they are completely submerged) for 10 minutes. Pull them out and let them cool on the counter. Now let them sit for at least 3 months and you have amazing pickles!