I am never without a jar of these onions on hand. They go well in everything: chopped into salads, sprinkled onto grilled beef or lamb, stuffed into a wrap with hummus, anywhere you want a tangy hit from vinegar and a little oniony bite. They keep forever in the fridge, but they’re so easy to make, I usually pickle a pint at a time. Makes 1 pint.Read More
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My dear friend Luke Easter turned me onto this trick. Making mustard from the dregs of the pickle jar is an easy way to turn would-be trash into a zippy little spread. Of course, it helps if your brine is studded with mustard seeds, the common spice in many pickle recipes, such as bread-and-butter pickles and dills. You can mix the mustard half and half with mayo for an even creamier spread.Read More
At the Red Fire Farm Strawberry Soirée Feast in the Fields dinner begins simply, with bread and cheese. To add some brightness and spark to the cheese platter, I made up a batch of spiced strawberry jam and a HUGE vat of pickles.
While I used a bushel of farm-fresh vegetables in my batch, these quick pickles are a great way to use up little bits of vegetables that might be floating around your vegetable crisper. I pickle various types of vegetables all in one jar or tub. The only exception I make is for beets––unless you want everything to be a wonderfully lurid shade of magenta, pickle beets in their own container.Read More