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.
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As a continuation of my (and America's) recent fascination with pickling, I decided to try a recipe in this month's Food and Wine magazine for quick pickled tomatoes. I love the fact that, like my double-dill cucumbers, this recipe only required a few hours before it was ready to eat. These pickled tomatoes have a smoky, slightly spicy flavor that comes from cumin, fresh ginger, and jalapeños.
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National Pickle Month may be coming to a close, but pickles are delicious in any month. With a bounty of Summer produce and the rising costs of prepared food, more and more people are taking up home canning. Because pickles happen to be one of my favorite snacks, I decided to take a stab at making them.
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Every time I visit my mom, she always sends me home with jars of her homemade pao tsai, aka pickled vegetables. Hers are sort of like kimchee and they're a little bit spicy and a little bit sweet. Last week, when I visited my mom, she only had one jar to hand over and demanded that I give it to my sister.
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Kimchi
A traditional Korean dish made of fermented, seasoned vegetables — such as cabbage and radishes — that are pickled and stored tightly in pots or jars. It is spicy-hot and is served as a condiment with almost every Korean meal.
Also written as kimchee.
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