To make pickles, you’ll need a basic brine (a mixture of vinegar, sugar, and salt, dissolved in water) whose overall flavor can be tweaked with spices like whole black peppercorns, red pepper flakes, dill seed, mustard seed, or garlic cloves, and aromatic herbs, like fresh dill, spring...
How to Make Pickles from Scratch SALTED CUCUMBERS FOR FUTURE USE Cucumbers picked fresh from the vines every day may be preserved in strong salt brine for storing until they are made into sweet, sour/dill or mixed pickles. Leave from 1/4″ to 1/2″ stems on the cucumbers, wash carefully...
With fermented pickles though, all you have to do is harvest your pickles, wash them, and drop them in a saltwater solution, and cover them for a few days. After that, nature does its thing and voila; your pickles are ready to eat. You can certainly make it more complicated if you w...
Posts about HOW TO MAKE written by Sharon Lee Davies-Tight, I Am An Evolutionary - author, artist, animal-free chef, activist, photographer
Kimchi is a variety of pickles that you’d typically find served as an accompaniment to Korean food. This pickle is made of sweet, spicy, and sour fermented cabbage. It’s also considered to be aprobiotic food. Make yourself aneasy kimchi: ...
bounty of cayenne peppers, very likely the last of the year. And they aren’t going to keep. The drive to make sure every bit of the harvest gets used or preserved has kicked into high gear. Especially with seven or eight quarts of garden fresh peppers at their peak suddenly in my ...
Pour the brine over the veggies while it is still hot. Make sure it covers the vegetables. Let cool to room temp. Seal the jar and refrigerate for 2 hours. Make sure to leave a little space at the top of the jar when you seal it. Pickles can be stored in an ...
Craving for a salad that is not green and bland? Let’s make a tuna pasta salad! With this recipe, you can eat healthy while still having a fresh and exciting, flavorful … Read Moreabout How to Make Tuna Pasta Salad How to Bake Peeled Potatoes ...
1 sliver fresh hot pepper (optional) Be careful with hot pepper: You think you’re not adding much, but even the smallest amount packs a hell of a punch in a brine. It’s heartbreaking to realize you can’t eat a bunch of pickles you’ve made because they’re too hot. ...
This is a fresh, crunchy mix of chopped pickles, bell pepper, jalapeño, garlic, and pickle brine—a twist on pico de gallo salsa, but with pickles as the star.