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Nom Nom Nom.
When she traveled to the United States by ship from Palestine, pickles were one of the many things that my great-grandmother Esther prepared for the thirty-day trip. It was important for the family to bring their own food since they kept kosher; the only food they could eat that was provided by the ship was bread. The acidic, salty flavor not only whets the palate but enhances the taste of many foods, especially bland dishes. Syrian pickles also look pretty: pink turnips and cauliflower, green tomatoes, and brown baby eggplants are always the finishing touches found in a maazeh spread to add color and texture. Be sure to use coarse or kosher salt when making the pickles; the iodine in table salt will cause them to go bad.
"When you have leftover pickle juice, isn't it a waste not to use it to make chicken taste delicious?" asks Frank Falcinelli. He brines chicken breast in dill-pickle juice to flavor it and keep it moist in the oven, then serves it on top of supertender leg meat he's shredded and mixed with sautéed chard.
A fork is fastened to the pickle jar for easy spearing.
This recipe for Kosher style dills was given to me 25 years ago by a farmers wife who grew cucumbers and it has never let me down. The two things I have found critical to crisp dill pickles are soaking the cukes in ice water for at least 2 hours and ensuring the brine is at a full boil when poured over the dills.
These quick pickled carrots are used to make delicious Indian Spiced Lamb Wraps.
Jalapeño and garlic make this an addictive sweet-and-spicy appetizer.
Serve with cold ham, bread and cheese. These pickled onions are made with dark malt vinegar and stored for at least 6 weeks before eating.
Tsukudani is a traditional condiment in Japan, in which the toasted nori sheets are pickled and simmered down to a silken paste that lends a complex flavor?salty, sweet, and umami?to everything it's eaten with.
We’ve been struck by how often there’s a little radish included in Tibetan dishes. The radishes in Tibet are large and mostly white, like high-altitude cousins of the daikon radish (known also as icicle radish, or by its Hindi name, mooli). Some have a blush of pink on them, and they are sometimes rounded rather than long and straight. In this book we’ve called for daikon whenever Tibetan radish is traditionally used.
An avid gardener, Marcia Kiesel loves mini vegetables and often pickles gherkins and pearl onions as gifts. Her lemon-and-clove-spiked onions are crunchier and less sweet than commercial brands. Perfect for martinis, they can also be sliced and tossed in a salad, stir-fried or tucked inside sandwiches.
Here is an old southern favorite that is delicious as a condiment or great added to tuna, chicken and shrimp salads. Begin preparing the pickles at least three days before you plan to serve them.
Substituting rice vinegar (instead of cider or wine vinegar) produces a pickle that's less tart.
Chef Michael Chiarello's antipasto must chill overnight before serving, so plan accordingly.
The tangy lemon aioli in this recipe by NOLA
This relish is an easy-to-make version of Indonesian pickle. This recipe first appeared in our May 2011 issue, with the article The World of Satay.
Don't worry if the shrimp appear undercooked after being boiled for just 1 minute. They will finish "cooking" overnight in the tangy citrus marinade.
You can enjoy a small batch of these sweet crunchy pickles anytime without the work of traditional canning methods. 'They're loaded with flavor and so easy to make,' assures Marie Wladyka of Land O' Lakes, Florida.
Crisp disks of two kinds of radishes taste clean and sweet in this Japanese- and Korean-influenced pickle.
This recipe came from my grandmother, who used peas in her version instead of pickles. My mother changed the recipe and I have altered it even more. The flavors of these ingredients blended together in what is reminiscent of a cold macaroni or potato salad will be your family's new favorite!
These pickles will keep, refrigerated in an airtight container, three to five days. If Kirby cucumbers are unavailable, English or other long seedless cucumbers may be substituted.
This versatile condiment is a staple in Mexican kitchens and adds refreshing acidity to both the pinto beans and tacos.
Giardiniera, or mixed pickled vegetables, is what most Italians think of when they hear the words Sotto Aceti, a collection of mixed pickled vegetables. The standard Italian antipasto misto wouldn't be quite right without these, and they also work very well with boiled meats in the winter months. This recipe will make about 2 1/2 pounds, and though you might be tempted to put it all into one big jar, you'll be better off using several smaller jars because the contents of an open jar loose their freshness.
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