I always keep must have condiment jars in the fridge or in the food cupboard when I cook. When I have things like pickled red onions, roasted peppers and preserved lemons on hand, I can pretty much put together any tasty dishes.
For lunch the other day, I made few open-faced sandwiches using these home made condiments. Adding just one or two of jarred condiments to a sandwich create great balance of flavors. I ended up making a salami & provolone sandwich topped with pickled onions, roasted bell pepper sandwich with preserved lemons and another with basil and roasted peppers with sardines.
Pickled Red Onions and Preserved Lemons
Jarred condiments like pickled red onions and pickled lemons are a a great way to add brightness and acidity to your dishes, and they are so easy to make.
I usually make two large jars of pickled onions, since I use them constantly in sandwiches or salads. Aside from mixing these onions into my salad, I also use several tablespoons of the pickling vinegar in homemade dressings. The apple cider vinegar gives the onions a perfect balance of sweet and tangy flavor. Stored in the refrigerator, they will keep for a couple of months, although my jars rarely last that long.
Preserved lemons are another wonderful condiment. They are often used to marinade meat, chicken, fish, and they add incredible depth of flavor to almost any dish. Preserved lemons have long been used in traditional cooking in Moroccan and Mediterranean cooking, but it has also become increasingly popular in places like Japan, where chefs and home cooks add them to pasta, curry and even sushi.
You can chop or mince the preserved lemons to use in your recipes, but I also like to puree them into marinades, sauces or dressings. They are very long lasting and can keep for six months to a year when refrigerated.
Roasted Peppers
Out of the three jarred condiments, roasted peppers are the most time-consuming to prepare simply because I roast such a large batch at once, but the effort is completely worth it. There is nothing better than having jars filled with sweet, tender roasted peppers ready to use.
Roasting them is easy. I usually cook them on my barbecue grill by placing a sheet of aluminum foil directly over the grates, arranging the peppers on top, and drizzling them with olive oil. In about 20 minutes over high heat, the peppers become beautifully charred and soft.
I also make sure to save every bit of the flavorful juice released from the peppers while roasting. That liquid becomes part of the marinade once the peppers are jarred, and I will often add a few tablespoons of it to tomato sauces or soups for extra sweetness and depth of flavor. The roasted peppers keep well in the refrigerator for about 1–2 weeks.
Serving Open Faced Sandwiches
To serve my sandwiches, I’m using one of my wooden serving boards I bought few years ago. Wooden serving boards have become so popular both in restaurants and at home. They are so rustic and perfect for sandwiches, flatbreads, charcuterie, grilled meats or vegetables.
I also love that these boards are easy to find in kitchen and home stores or online, making them a simple way to elevate everyday meals.
Jarred Condiments
Equipment
- 32 ounce sterilized jars
Ingredients
Pickled Red Onions
- 2 medium red onions, thinly sliced
- 2 organic apple cider vinegar
Preserved Lemons
- 6-7 organic lemons
- ½ cup sea salt
Roasted Peppers
- 8-10 red, yellow or orange bell peppers
- ¼ cup olive oil
Instructions
Pickled Red Onions
- Bring medium pot with water to a boil. Add onions to the pot and boil for 2-3 minutes.
- Drain the onions and transfer them to a medium bowl while still hot.Pour the apple cider vinegar over the onions and let them cool completely.
- Transfer the onions and vinegar into airtight jars and refrigerate.
Preserved Lemons
- Slice lemons into quarters and remove the seeds.
- Place a layer of lemons at the bottom of the jar and sprinkle generously with salt. Repeat the process until the jar is tightly packed.
- Seal the jar and refrigerate for 3–4 weeks before using.
Roasted Peppers
- Place a sheet of aluminum foil over the grill grates and lightly coat it with olive oil. Preheat the grill to 350°–375°F.
- Arrange the peppers on the foil and drizzle or brush with olive oil. Turn the peppers every 5–6 minutes so all sides roast evenly and the skins become charred. The peppers should be done in about 20–25 minutes.
- Remove the peppers and let them cool.Peel off the charred skin, remove the stems and seeds, and slice the peppers into strips. Reserve the juices released from the peppers.
- Layer the peppers in a tightly sealed container or jar and pour the reserved juices over the top.
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