It’s a two for one Thursday!! Today I want to share with you guys how to create your own pickled veggies and I also have an awesome recipe for you to try your new found pickling powers on!
Pickling is a fantastic way to add a massive amount of flavor to your dish without adding a heavy sauce or lots of fats. It also shakes up your veggie game and can be a nice break from how you normally use your favorite veggie. Some of my favorite veggies to pickle are cucumbers, cauliflower, carrots and red bell pepper. In the recipe I have for you today, onions and jalapeño compliment our pork chops the best so that's what you will be pickling!
Pickling couldn’t be easier to learn. You simply create a mixture of equal parts vinegar and water, add in a tablespoon of sugar and some salt, heat it up and pour it over your veggie. BAM! Done, that’s it! Pickled veggies save nicely in your fridge in an airtight glass container for a week or two so it’s an awesome item to have on hand to dress up your salads, sandwiches, scrambled eggs etc.. Okay ready? Here we go!
Basic Pickling Mixture
½ cup apple cider vinegar
½ cup water
1 tablespoon sugar
1 ½ teaspoons salt
1 red onion, thinly sliced
1 jalapeño, seeded and thinly sliced
Place veggies in a large glass ( don’t use plastic!!) container with a lid. Combine vinegar, water, sugar and salt in a small saucepan. Heat vinegar mixture until sugar dissolves and mixture is steaming. Pour hot liquid over veggies. Let the pickled veggies sit covered on the counter until room temp. Drain pickling liquid and store veggies in the fridge in an airtight glass container for no more than two weeks.
Not so bad right??? Now use your awesome pickled veggies on this super delish sweet and spicy pork chops recipe!
Sweet and Spicy Pork Chops
- 4 boneless pork chops (about 1 inch thick)
- 1 large can pineapple chunks with juice
- 4 tablespoons reduced sodium soy sauce
- ½ teaspoon ground ginger
- 2 garlic cloves, minced
Sweet and Spicy Sauce
- ½ tablespoon cornstarch
- 1 tablespoon cold water
- ½ cup pineapple juice (from can of pineapple chunks)
- 3 tablespoons reduced sodium soy sauce
- 1 teaspoon ground ginger
- 1 tablespoon brown sugar
- Red pepper flakes to taste ( make it as spicy as you want!)
Pickled onions and jalapeño
Pork Chops-Start by getting your pork chops marinating. In a large bowl place your pork chops, garlic, ginger, soy sauce and a splash of pineapple juice from your can of pineapple chunks. Let sit in fridge for 30 mins to 1 hour. Heat a grill or grill pan to medium high heat. Remove chops from marinade, discard marinade. Oil your grill then place chops on grill. Cook about 4-6 mins on each side then turn off heat or remove from grill. Brush chops with a generous amount of sauce, then cover chops with foil and let them rest for 10 minutes. Make sure your chops are no longer pink inside before eating.
Sweet and Spicy Sauce- While chops are marinating, make your sauce. In a small saucepan add pineapple juice, soy sauce, ginger, sugar and red pepper flakes. Using a fork, mix together the cornstarch and water and add to saucepan. Heat and stir sauce until it’s thick and bubbly. Remove from heat.
To finish, pour any remaining sauce over chops and place on plate. Top with pickled veggies and pineapple chunks. Enjoy!!!