True, fermented pickles are always going to be more flavorful than quick pickles but, as Epicurious reports, Mark Bittman adds a bit of smoky depth by grilling the vegetables first.
Tagged With pickles
When building your perfect burger, it can get easy to get carried away with toppings, and added moisture can pool, wreaking havoc on your buns. Beyond cleverly stacking your ingredients to keep the wetter ones away from the bread, blotting your moist toppings can make a real difference.
Homemade canning and pickling is a lot of fun, but you know what sucks? Standing over a pot of boiling water in an already-swampy kitchen for hours to sanitise and seal slippery glass jars. No thank you. I switched to freezer pickles years ago and haven't looked back since. If you've got some available freezer space, this is a great technique to have in your arsenal.
Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we are featuring a bracing and briny favourite of mine that I have been sipping on for years: The polarising Pickletini.
It's not like store-bought pickles are expensive, but it's kind of fun to pickle your own produce. It's also pretty easy, especially if you have some leftover pickle juice on hand from an empty jar.
Fancy cocktail accoutrements make for fantastic gifts, and these pickled pearl onions are great in a Gibson (or atop chicken liver mousse).