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Pickled Vegetables
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Make Your Own Marinated Artichokes
Party and I are huge fans of making our own ingredients when possible, rather than using store-bought materials. We've had artichokes on the brain these days, and when she told me that she was itching to put together a classic artichoke dip, I decided I'd make my own version of canned artichokes to give to her.
Because I wanted to make a lot of cans, I doubled the recipe — and in a matter of minutes, I had bright-flavored, zesty jars of artichokes that are great edible gifts.
Quick Pickling: Spicy Pickled Vegetables
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.
Easy Pickling: Farm-Stand Tomatoes
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.
Pickles in Under Three Hours
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.
Get Caught in a Pickle!
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.
Definition: Kimchi
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.
Pao Tsai - Pickled Vegetables
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Do You Like Canning at Home?
Summer, with its bounty of exquisite produce, couldn't be a more fitting time to preserve fruits and vegetables for less-than-abundant months to come. Last year, I was obsessed with making quick pickles; this year, I'd love to pick up some professional canning equipment so I can save jams, jellies, preserves, and pickles for the Winter. Have you dabbled in home preserving?
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