If you belong to the latter camp, I highly recommend this farm-stand tomato recipe; it only requires a few hours before it's totally ready to consume. These pickled tomatoes have a smoky, slightly spicy flavor that comes from cumin, fresh ginger, and jalapeños. The high proportion of olive oil in the base imparts a mild flavor on the tomatoes (although you can play with the proportions for a more pickled taste), and the tomatoes last up to three days when refrigerated. Keep reading to see the recipe with step-by-step photos.
I'm going to test your knowledge of these brined cucumbers and the roles they've played throughout civilization. Will my questions be a snap — or will they leave you in a pickle? Find out when you get started below.Take the Quiz
What will we be making? Peach-rosemary jam and classic dill pickles! If this sounds like fun to you, check out these recipes, after the break.
Have you crafted your own wreath this year? Or have you bought an evergreen wreath?
Remember when I told you about the Puff Daddy? This DIY version of DWR's spendy Flocks Pouf ($800) is now within price range of all patient knitters, thanks to directions from Heidi and Anna at Norwegian craft and decorating site Pickles.Heidi and Anna offer free patterns for knitting, crocheting, and sewing, as well as a bunch of other craft projects on their site, with Norwegian (as well as English) directions. And now, to add to the family of pretty poufs, the Puff Daddy is joined by its partner, the Puff Mama. You can get all of the directions for making this new knit pouf here, as well as buy yarn through Pickles's site.
But thanks to this recipe, I plan on doing so tonight! What's not to love about chunky tuna, crispy oil-saturated bread, and tangy pickles? The cannellini beans ensure that this salad is hearty enough to stand alone.
Check out the recipe when you read more
Fried pickles accompanied by a side of ranch dressing are a staple on many a pub's menus, so recently, I decided to give them a try at one of my favorite spots, Barclays. With their salty goodness (think salt and vinegar chips), they complemented my pint of Guinness. However, I wouldn't dare to eat an entire plate of them, it's too much sodium for my taste. Would you give this crunchy and salt-laden pub delicacy a shot?