I promised to share with
you few pickle recipes this summer.
Not exact matches
Crunchy and sweet, this
pickled red cabbage
recipe seems to go especially well with a
few raisins or cranberries thrown in.
If you think the
recipe needs a kick (like I suggested) chopped onions, a
few pickled jalapenos finely minced or a squeeze of fresh lemon juice would do the trick!
Good news is I've got some of your bases covered with these sliders and a
few other
recipes the rest of this week, things like my favorite bbq sauce, easy
pickles, pie if I can get my shit together, etc..
If you're like me, and you've been searching for savory
recipes for your green, unripe, end - of - season tomatoes that don't involve frying or
pickling, you've probably realized they're
few and far between.
This
pickle recipe was originally given to me by my very good friend, when she gave us a jar and we devoured it in the space of a
few days.
This
recipe is based on my favorite way to make
pickles which is as easy as boiling a
few ingredients that I know you already have in your cupboard, pouring it over some vegetables (this
recipe can be used to
pickle anything from radishes to avocados — yes, really), and sticking the whole shebang in the fridge.
Confession: I made these
pickled onions for a
recipe post that I have planned for a
few days from now (an epic breakfast hash).
I cooked it exactly according to the
recipe, served with your cilantro lime rice,
pickled cabbage, and a
few other of my favorite taco fixin's.
There are a
few vegetable fermentation
recipes in the
recipe chapter at the back of the book — brine, spiced brine, basic sauerkraut, spiced asparagus, sweet cippolini onions, kimchi, jicama
pickle,
pickled garlic,
pickled salsa.