Stew serves up other rotating offerings of deliciousness including: half -
sour cucumber pickles, pickled cauliflower, pickled carrots, pickled asparagus, pickled green beans, pickled turnips, pickled radishes, giardiniera, sour mash relish, pickled green tomatoes, and whatever else comes off the farm and lands in the brine.
Not exact matches
This time I deviated from the traditional recipe: firstly, I thinly sliced the meat (originally it's cubed); secondly, used the thick cream along with
sour cream; and finally, the main twist is the addition of small
pickled cucumbers.
Last summer three plants produced bushels of
cucumbers, enough for batches of sweet and
sour pickles,
cucumber salads every night, thinly sliced on sandwiches, and plenty for friends.
Clockwise from bottom left: Benishoga (
pickled ginger), Rakkyo (
sour pickled scallions), and Fukujinzuke (a mix of vegetables like eggplant, radish,
cucumber, and lotus root, all
pickled in seasoned soy sauce)
Most bánh mìs owe their satisfying bite to a mixture of something «chewy» (in our case it's seasoned tofu), something «sweet and
sour» (
pickled carrot and daikon are most commonly used), something crunchy (
cucumber or other raw veggies) and something fresh (plenty of coriander) topped with something «spicy» (spicy chilli sauce or vegan sriracha mayo).
If your child is not having an easy time cutting teeth, try putting
cucumbers, carrots, or
sour pickles in their mesh teether.
Asian cooks often make a simple sweet - and -
sour pickle by tossing
cucumbers in vinegar and sugar.