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.
With my bounty, I made quick and simple vegetables marinated in Champagne vinegar and olive oil. I enjoyed them on their own and later discovered the slightly pickled vegetables are a great garnish in many other meals — the pattypan squash in a watercress and watermelon radish salad, and the carrots in a homemade burrito. Make this with whatever seasonal vegetables you've got on hand. For the recipe, read more.
Everyone has had pickled ginger as a condiment in a sushi restaurant, but did you know it can be made at home? The preparation isn't that time consuming, but the ginger has to sit in a vinegar mixture for several hours. Considering that the pickled ginger can last for up to six months in the fridge, it's well worth the effort! The final product has a wonderful color and is fresh in both flavor and texture. Not only is it great on sushi, but it's a delicious addition to marinades, stir-frys, salads, and if you are feeling exceptionally adventurous, Vietnamese sandwiches. Keep reading for the recipe.
I am a diehard pickle fanatic, but I realize the same doesn't apply for everyone. This easy pickling recipe for spicy vegetables, however, could convert even the biggest pickle skeptic. The medley of crisp haricots verts and pearl onions goes well in conjunction with meaty carrots and a subtle jalapeño bite.
These veggies are the perfect accessory for a Bloody Mary or lunchtime sandwich. Although this recipe makes a large amount of pickles, my supply is dwindling fast! To stock up on your own, read more