Being married to someone with a seasonal job on the other side of the state certainly has it’s downside. Spending days and sometimes weeks apart from your spouse can be tough, especially while working full time with two dogs to take care of and a household to maintain. And it doesn’t seem to get easier with each passing year.
However, there are a couple small perks that come with the territory. On the days my husband is running his charter fishing trips, I get to choose whatever I want for dinner and enjoy it in front of the tv while watching anything I darn well please. Which is usually a tuna salad sandwich, a glass of wine, and whatever’s on the Food Network.
My sweet husband is a champ when it comes to putting up with my kitchen shenanigans but is unable to stand anything with a weird smell. Hence, I eat an inordinate amount of tuna when he’s gone. Another odor he cannot tolerate is the smell of anything pickling. The scent of pickling spices and vinegar has him opening every window in the house and retreating to the basement. After my last batch of beet pickled eggs, he has politely asked me to reserve pickling anything for days when he’s gone.
Even though his season is slowing down, he’s still working through most weekends. And while the cat’s away, the mice will pickle.
These pickled peppers and onions are absolutely addicting. I thought I made a big enough batch to last at least a couple weeks, but they’re already gone and I’m itching to make more. And this is such an easy recipe. The vinegars, sugar, and salt get heated together then poured over thinly sliced peppers and onions. They can be enjoyed after an hour, but are best the next day once they’ve sat in the fridge for awhile.
I enjoyed my peppers and onions with simple roasted salmon, swiss chard, and cracked freekeh, but they would be great in just about anything you’d use regular pickles for. Think chopped and tossed in an egg or tuna salad, thrown on a sandwich, or mixed in a dip. Or just straight from the jar, guys, because they’re really that good.
Make a big batch this weekend and enjoy fresh pickled peppers and onions all week. Tried this recipe? Tell me about it in the comments below!
Baked Salmon with Pickled Peppers and Onions
Serves 4
For the Pickled Peppers and Onions
- 2 Medium Sweet Peppers
- 1 Medium Onion
- 1/2 Cup White Wine Vinegar
- 1/2 Cup Apple Cider Vinegar
- 1/4 Cup Sugar
- 1/2 Tbsp Salt
Thinly slice the peppers and onion and place in a jar. In a small pan over medium heat combine the vinegars, sugar, and salt and bring to a simmer until the sugar and the salt are dissolved. Pour over the peppers and onions and place in the fridge for at least an hour before serving.
For the Salmon, Chard, and Freekeh
- 1 12 Oz. Salmon Filet, cut into 4 equal pieces or 2 6 Oz. Salmon Filets each cut into 2 equal pieces (Skin on or off)
- Salt
- Pepper
- 1 Cup Freekeh (or any quick-cooking grain), cooked according to the package direction
- 1 Tsp Olive Oil
- 2 Cups Swiss Chard
- 1 Tsp Red Wine Vinegar
Preheat the oven to 425. Lay the salmon filets (skin side down, if your salmon has the skin on) on a baking sheet and season with salt and pepper. Place in the oven for 10-12 minutes then remove.
While the salmon is cooking, heat a large pan over medium heat. Add the olive oil then add the chard, tossing to coat in the olive oil. Sauté the chard until soft then season with salt and pepper to taste. Remove from the heat then add the vinegar.
Plate the salmon, freekeh and chard and serve with pickled peppers and onions.
