Spicy dill quick pickles. This is Week #41 of my 2011 cooking challenge!
Click on the above graphic to view all P&TC recipes. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes Phew, it has been yet another busy/crazy/unusual week! I got my first snarky blog comment this week. Pickled pears. Pickled Red Onions. My husband and I honeymooned in Mexico on Isla Mujeres, a small island.
We stayed at an all-inclusive resort, but our wedding guests generously sprang for us to eat and drink all over the island and tool around on golf carts. One of the things I enjoyed particularly were the pickled red onions. Even though these are made with strong, white vinegar, the flavor is really balanced because of the fruit juices. Put this on errrrrythang (click each phrase for pictures) – burgers, steaks, greens, deviled eggs, bagels with cream cheese, potato salad, BBQ Chicken Brats with Spicy Mustard.
This keeps for a while, so I suggest making it in a pint-size mason jar, so you can grab some from the fridge whenever you’d like. How to make Preserved Lemons. 13 Fall Pickle Recipes. Homemade Sauerkraut. Julienne pickles with ginger & anise – Spice up your sandwich. January 30th, 2012 My dear grandpa is a very generous man, whenever he receives a gift from somebody he usually passes it on to me or one of his daughters.
This not only includes little giveaways from the pharmacy, but – and this is obviously the better part – more food gifts than anybody could ever eat on his own. Close friends and relatives always make sure that his pantry is well stocked with cured meats, homemade jams and sweat treats. Pickled Jalapenos - David Lebovitz. Yes, I know I’ve been presenting a lot of chile pepper recipes lately.
But, well, ’tis the season. And when nature speaks, ya gotta listen. So I promise a chocolate recipe up shortly — fortunately, chocolate is an all-year round kind of thing — but I wanted to preserve a nice bag of jalapeños that happily made their way into my Paris kitchen. Fantastic Fermented Green Beans Recipe on Food52. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. How To Pickle Basically Everything. By Katherine Sacks, Epicurious Ask me what I’d do with nearly any summer vegetable, and the answer is almost always the same: “Pickle it.”
Yellow squash, pickle it. Green beans, pickle them. Pickled Prunes Recipe on Food52. Basic Quick Pickle Brine Recipe. Fantastic Fermented Green Beans recipe on Food52.com. Madhu´s magiske mat. The 3 Biggest Fermenting Mistakes You’re Already Making. If you naturally ferment probiotic rich food at home like sauerkraut, you may or may not be aware of the recent controversy surrounding mason jar ferments.
Recently, Lea from Nourishing Treasures did a series of posts in which she tested 18 different sauerkraut fermentation set ups to see which ones were the best — everything from a recycled salsa jar to an expensive Harsch Crock. She tested for the prevalence of lactic-acid producing bacteria, the absence of mold or other undesirable microorganisms, ease of success, and more. Her series was in-depth and fun to read if, like me, you geek out on this sort of stuff. It was also written over the course of more than a month. Sauerkraut Survivor, Day 28: Opening the Pickl-It, Harsch, and Fido… Yay!
Today I get to open the jars that have been untouched for 3-4 weeks. Okay, so I actually couldn’t resist and I opened them on Day 27 – can you blame me? I was itching to see in side that Harsch and test it along with the Pickl-It and Fido.