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Spicy dill quick pickles. This is Week #41 of my 2011 cooking challenge!

Spicy dill quick pickles

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. DELETE. One of the good parts of the week was these pickles! You will need three 1-quart glass jars. (For 1 quart, use 12 ounces of vegetables.) I doubled the recipe and made four jars of pickled vegetables.

Pack your vegetables into two clean jars. 3 tablespoons kosher salt 2 tablespoons sugar 1 1/4 cups distilled white vinegar (5% acidity) 2 tablespoons coriander seeds 6 large garlic cloves, halved. Pickled pears. Pickled Red Onions. My husband and I honeymooned in Mexico on Isla Mujeres, a small island.

Pickled Red Onions

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. 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.

Julienne pickles with ginger & anise – Spice up your sandwich

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. Each year when we celebrate our family’s Christmas feast, he takes me aside and hands over my Christmas box, filled to the brim with all kinds of delicious food. Pickled Jalapenos - David Lebovitz. Yes, I know I’ve been presenting a lot of chile pepper recipes lately.

Pickled Jalapenos - David Lebovitz

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. And since they’re something you don’t see at Parisian markets, I wanted to make my bounty last as long as possible. So I decided to preserve them for my next Mexi-fest, and pickle them in the style of those you find at taquerias, where they’re used as a condiment.

I love the taquerias in San Francisco with their condiment bars (the one at Pancho Villa comes to mind…) where you can help yourself to a variety of salsas, chopped cilantro, onions, radishes, and pickled jalapeños, carrots, and onions. Fantastic Fermented Green Beans Recipe on Food52. Cooking is more fun with friends.

Fantastic Fermented Green Beans Recipe on Food52

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. Collect recipes and articles. Sign Up ♥ 56 + Save ▴ How To Pickle Basically Everything. Pickled Prunes Recipe on Food52. Basic Quick Pickle Brine Recipe. Fantastic Fermented Green Beans recipe on Madhu´s magiske mat. Lær å lage potent, smakfull sauerkraut!

Madhu´s magiske mat

Det er en enkel måte å lage din egen superfood på. Med laaang holdbarhet! Sauerkrauten er proppfull av gode bakterier, enzymer, fytokjemikalier, a vitamin, b- (inkl. folat- veldig bra for gravide eller deg som ønsker å bli gravid) og c vitaminer, antioksidanter og mineraler. Fermenteringsprosessen skaper nye næringsstoffer, blant annet omega 3. Her er noen av helsefordelene sauerkraut kan ha: Enzymer, fiber og gode bakterier er med på å bedre din fordøyelse og å øke opptak fra maten du spiser. Jeg bestillte to 5 liters fermenteringskrukker fra Danmark nylig. 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.

The 3 Biggest Fermenting Mistakes You’re Already Making

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. I invited Lea to write a guest post for you here to summarize her most important findings, and this is what she shared. Like all the other fermenting “experts” in the blogging world, I am not a scientist.

Mistake #1: You refrigerate your ferment 3-10 days after you pack your jar Which leads me to… Sauerkraut Survivor, Day 28: Opening the Pickl-It, Harsch, and Fido… Yay!

Sauerkraut Survivor, Day 28: Opening the Pickl-It, Harsch, and Fido…

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.