Follow my blog with Bloglovin How to make your own olives edible. Mom would say, “Only eat 8 olives a day, honey.” But it was too easy to devour the salty Grecian delights by the dozen. With crust…
A salty, mildly sweet, sour and tangy quick-pickled red onion recipe that takes 10 minutes to assemble and plays nice with everything ~ simple, delicious and utterly addictive.
This impressive but easy homemade corned beef hands-down beats anything you can buy in the store.
I realize that I'm posting this recipe while the SA olive harvest has already come to an end, but perhaps you can save it for next year. I was invited to a function at Tokara's Olive Shed in May this year, where we had the opportunity to pick our own olives and received a recipe
Green unripe plums are cured and pickled in the same way as olives
Pickled herring is a delicacy in Europe, and has become a part of Baltic, Scandinavian, German, Eastern Slavic and Jewish cuisine. Most cured herring uses a two-step curing process. Initially, herring is cured with salt to extract water. The second stage involves removing the salt and adding flavorings, typically a vinegar, salt, sugar solution to which ingredients like peppercorn, bay leaves and raw onions are added. In recent years also other flavors have been added due to foreign influences.
English Pickled Onions! As versatile as they are tasty (see blog post for ideas), you'll want to make a double batch because they're thoroughly delicious!
Pretty pink ginger (and the color is all-natural)!
I dig my CSA share from Waterpenny Farm -- you support local, sustainable farming practices and come to appreciate the flavors of seasonal produce. This 'warm & fuzzy feeling' is coupled with the element of surprise.. like ooh, what was ripe enough to harvest this week? And then... every once in a while... comes the big "HUH?" You know what I'm talking about. You find at the bottom of your bag, some random piece of produce that creates the follow reaction: "WTF is this thing and what am I supposed to do with it?!?!" That instance happened this week. Kohlrabi. I cut a piece off and ate it. Hmmm... crunchy, light and reminds me of cabbage. So I pulled out my Larousse Gastronomique (a culinary encyclopedia) and found out more. Apparently, it's "a vegetable of the cabbage family (SCORE, got that right!) whose fleshy stalk swells at the base like a turnip. Tender when young, kohlrabi is prepared like a turnip or celeriac and may be eaten raw or cooked." Well, okay. I sort of assumed it could be cooked. So I dug around more to see what people do with it. It apparently, can be roasted and is used in some Indian dishes. But what really caught my eye was that some folks have pickled it. I thought that would be a perfect way to build on the crispy-ness of the kohlrabi. So, here it is - a recipe for pickled kohlrabi. PS. Is there anything that you can't pickle?!? Ingredients 1/2 of a kohlrabi 1 cup of water 1 cup of white vinegar 2 cloves of garlic 4 tsp of salt 1 1/2 tsp sugar 1 tsp of pickling spice 3-4 stalks of dill Preparation 1. Slice the kohlrabi into 1/2 inch slices and then cut into thirds to be about the width of 2 inches. 2. Stuff a canning jar with the kohlrabi slices, two cloves of garlic (peeled), and dill. 3. Combine water, vinegar, pickling spices, salt and sugar in a small pot and heat over medium-high heat until it boils and the salt and sugar dissolve. 4. Pour liquid over kohlrabi in the mason jar. 5. Place lid on top and screw on cap. Allow to cool and then place in the refrigerator to chill. Serve the next day and can be kept up to one week.
You don’t need dill and aquavit to cure fish at home—in fact, you don’t even need salmon. Choose your own fish adventure with these guidelines for spicing, seasoning, and otherwise flavoring salt-cured cod, mackerel, trout—or, sure, salmon—at home.
In this recipe for Czech pickled cheese (aka Nakládaný Hermelín), a creamy cheese with a bloomy rind that’s similar to Camembert is sliced, stuffed with a savory filling, and cured in oil. It’s the ultimate pub food in Prague! And bonus, it's the perfect low carb and keto appetizer.
Chef Tyler Kord, of No. 7 Sub Shop in New York City, created these sweet-tart pickled blueberries.
What causes histamine intolerance? We explore the major factors that can lead to histamine overload, including diet, genetics and gut health.
A salt and spice cure transforms fresh citrus into tart, briny Indian pickles.
How to make lye cured olives at home. Don't freak out: Using lye to cure olives is an ancient method that is safe if you follow directions.
Are you wondering what to do with your garden harvest? Check out these 11 Food Preservation Guides- and you'll be a canning genius in no time!
These Egyptian garlic spicy cucumber pickles are quick and easy. This recipe uses Persian or English cucumbers and is ready to eat in 3 hours!
The types most frequently consumed are classic dill and sour pickles. What makes a sour pickle sour? Surprisingly, it is the absence of one key ingredient.
This recipe is for a traditional food Fermented Sweet Potato which I discovered recently. I was reading the book Cure Tooth Decay by Ramiel Nagel (no I don’t have tooth decay but still very g…
Pickle juice recipes. Make relish and pickled cabbage from pickle juice. Use up your pickle juice, don't throw it away!
Pickled Potatoes transforms everyday potatoes into a delicious, flavorful and tangy treat. Pickled Potatoes are often served with a salad or as a side to a Mexican themed meal.
Takuwan, also spelled takuan, is a Japanese pickle made from daikon, the long white radish frequently used in Japanese cuisine. I remember...
Thyme and black pepper give these fermented carrots a pleasant herbal aroma, while a single jalapeño and plenty of garlic gives it a kick. Like most fermented vegetable recipes, this one is super simple to make. This recipe is adapted from Recipes from the Herbalist's Kitchen (Storey 2017) by Brittany Wood Nickerson.
Use a sous vide tool and this recipe to turn fresh fruits and vegetables into crisp, flavor-packed pickles.
Persian/Iranian Recipes
A quick and easy way to get your own pickled veggies!
Pungent warning: These pickles will be more pungent/stinky the longer you brine them. You can eat them the next day, but if you want them more flavorful and crispy, brine them longer which also makes them more pungent! Taste the brine before you finish the final pickles. If you like your pickles more sweet, add a few teaspoons of sugar. Personalizing these pickles to your taste will make them extra special. I've tasted Vietnamese pickles from friends, family, restaurants and they're all different. Some are sweeter, tangier or saltier. Make them the way you want!
FERMENTATION LENGTH: 7-14 daysSALT CONCENTRATION: 2.5%
Preserved lemons are an essential part of traditional North African cuisine, adding flavor far beyond what simple lemons can accomplish alone. With just lemons and salt, the natural lactic acid bacteria present on the lemon
I had previously cured whole (peeled) eggs in tamari, but was intrigued by the idea of curing just the yolks using a similar process. According to Cook's
Russians pickle everything that grows:cucumbers,tomatoes,apples, watermelons, cabbage,eggplants and whatever else can fit in a jar, can, bucket, barrel and taste good 6 months later. There is nothing more simple and delicious than pickled tomatoes. Cold shot of vodka, pickled tomato, Inhale through the nose, repeat. Life makes sense.
Apricot canning recipes can be a real lifesaver when the fruit ripens mid-summer. These trees bare prolifically, and a single tree can fill a freezer quickly! Canning apricots means you can preserve them right on
