1 (1 Pt.) Wide Mouth Mason Jar
1 C. white vinegar
1 C. water
3 cloves garlic smashed
2 TBSP. sugar
1 TBSP. salt
4 - 5 jalapeño peppers thinly sliced
Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil.
Add jalapeño slices, stir, and remove...
My Mother just loves Dilly Beans, and I've attempted several different recipes that all come out WAY to sour.
We use to be able to buy commercially canned Dilly Beans, but haven't seen them in many, many years.
Does any one have a good recipe that is not sour.
Pickled Onions (Ginger, Vinegar & Green Chilies)
You will find them in any Indian restaurants you visit. They are served as an accompaniment to main course Indian meal. The pink color and tanginess makes them even tastier. These onions are small in size and are completely soaked in vinegar along...
Vegan Black Currant Pickled Herring Substitute
Serves 4-6 as a snack | Cooking time 3.5-4.5 h (preparation & oven-bake 1.5 h, marinating 2-3 h)
This is a sweet, sour & savory snack or side dish. It resembles pickled herring which is often served with boiled potatoes (among gravlax, roe, aspic...
The ginger I grow in the garden is magnificent; soft earth and lots of rain this year have made it grow beautifully. It´s stem ginger, from what I understand ( quick look in the www!) and is very fragrant. The skin is paper-thin and peels off with a thumbnail, and the roots are tinged with pink...
Pickled Beets And Eggs
Makes 4 servings
4 small red beets (about 3/4 pound), scrubbed
1 cup raw, unfiltered apple cider vinegar
1 cup water
3 garlic cloves, crushed
3 tablespoons sugar
2 teaspoons whole black peppercorns
1 tablespoon kosher salt
1 small red onion, cut into thin...
We all learned in school that blending two colors creates a new color. If you've ever made pickled red onions, you know that the skin bleeds into the rest of the mixture, creating a nice magenta sort of color. Add in the yellow of turmeric, and you get - say it with me class - orange. Or, an...
With Apple sauce. It's a treat and I cook it Xmas day, there would be a riot here if I didn't serve it. It's a piece of rolled pork, normally the boned out loin, skin on. I havnt looked it up but I'll txt my butcher for what it is injected with. I will slow boil for 3 hours, it just melts in the...
Pickled Black Salsify/Vegan Pickled Herring Substitute
Serves 3-4 | Preparation, cooking & marinating time ~1 hour 30 minutes
300 g black salsifies
800 g coarse sea salt
5 tablespoons evoo
1-2 teaspoons salt (to taste)
2-3 teaspoons sugar (to taste)
Zest and juice of 1...
Southern Style Pickled Shrimp (or Prawns):
Pickled shrimp, ready for the fridge.
This recipe is based, with some changes, from: Southern Style Pickled Shrimp, which is found at the Kitchn website.
I subbed pearl onions in for Vidalia (I had the former dying to be used), and EVOO for...
A no cook recipe! Many recipes for Tabbouleh use a lot more parsley (or parsley/mint) than I have, often in a ratio of double the weight of herbs to the weight of dry bulgur. Personally. I prefer rather more grain but you can vary this to your taste. The dill adds a lovely fragrance here. I used...
I’ve never been a fan of overly sweet pickled beets. The only kind I like less are the bland, tasteless ones I usually get on Greek salads served by less authentic restaurants around here.
I’m surprised by how many beet pickling recipes call for massive amounts of sugar. They apparently don’t...
My daughter bought sushi from Kroger (which always serves up good sushi) a few days ago, and - as she always does when I'm not quick enough to stop her - threw away the pickled ginger. I love pickled ginger, so I had a little chat with her about it. She won't throw away the pickled ginger again...
Do you like beets? If so, how do you like them prepared?
I just got done roasting and pickling 3 beet roots with sliced red onion for a German charceuterie board next week. ETA: I can't believe it. Jar is only just over half full and I didn't put it in a water bath, just poured the boiling...
This pasta salad is perfectly portable with no danger of the pasta going ‘clumpy’. The aromatic tarragon adds a twist of anise flavour to the earthy taste of broad beans. The preserved lemon and lots of lemon zest keeps this salad feeling fresh and lively. Adding a few chilli flakes looks pretty...
Matki is a type of pulse commonly used in India. It is also sold as Moth Beans (pronounced ‘mote’). It can be cooked just like mung beans or lentils but is delicious (and nutritious) when sprouted. You could substitute sprouted mung beans if you can’t obtain matkhi. To sprout the matkhi, first...
Pickled ginger is a necessity when it comes to sushi, but it can also be used any time there’s a need to accent your food.
2 ounces ginger root
1/3 cup rice vinegar
1 tsp sugar
1 tsp soy sauce
1. Peel ginger root using a teaspoon to get around all the nooks and...
A way of preserving this seasonal green delicacy.
2 quarts green almonds (nuts formed inside but still lacking hard shells)
1/3 cup water
1/3 cup white wine vinegar
1 teaspoon honey
1 teaspoon kosher salt (or another non-iodized salt)
1 or 2 sprigs fresh dill (or fennel leaves)...