When it comes to great cooking, the one thing that does a million jobs isn’t just the knife, it’s brine, and it isn’t just a curing tool either. Continue reading How To Cook With Brine
So you have one or two zucchini vines. How many zukes can you cook into pasta and bread before your interest starts to fade? Continue reading Quick Pickled Zucchini
Experimenting with pickling lots of other veggies besides cucumbers is a great way to take advantage of the cooler weather. Peas, radishes, carrots, hopefully some zucchinis, should they last until December. And more zucchini. Have I told any of you that I can’t get enough zucchini? Here are four recipes I’ll be making this fall and winter. Join me! Continue reading 4 Quick Pickle Recipes I’m trying this Fall and Winter: Join me!
Keeping that tart garlic-dill style taste is tough when your vinegar is loitering. (Shouldn’t you be in school..?) Cut it out with a bit of sugar using these methods. Continue reading Two Methods For Eliminating Vinegar Flavor In Homemade Pickles
If you want to get started with pickling, this recipe is the best jumping off point. It will be almost as easy as making iced tea. Continue reading The Beginner’s Basic Overnight Pickle Recipe
Ever since going to ‘bucks earlier in the year, I wanted to make a hot, thick, chocolaty cup of my own mint mocha. And here it is! Continue reading Frothy Peppermint Mocha Recipe
Happy Summer!! So, as I said at the end of the Ant/Aphid Connection, I created a micro-batch of pickles from this recipe, the photo is the link: My tastes have changed since I started and garlic has over-run dill as my favorite type of pickle. I suppose it could be temporary. Anyway, here is what mine look like. Sorry, I ate them before I could … Continue reading That’s a spicy pickle!