Week 4: Pickled Radishes

Week 4: Pickled Radishes

This pickled radish recipe is super versatile and yields excellent results (tried and tested). The radishes are great on their own – fresh, crunchy, flavorful – but now I’m also thinking about making those Mexican-inspired radishes with carrots and pepps to have with tacos. More pickled radish recipes definitely to come!

The recipe below is loosely adapted from here but tweaked slightly to make the perfect amount for a half pint jar and this guy, available at your local IKEA. And remember, you can always double, triple, etc. but this is a good amount to make to try out initially.

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Week 3: Garlic Pickled Jalapeños

Week 3: Garlic Pickled Jalapeños

Not sure if I’ll be making last week’s recipe again anytime soon but it’s a fact that these pickled jalapeños are good. Jazz up a grilled cheese, throw atop nachos for that professional sporting event feel or add some extra spice to chili. And of course you an use them for any and all Mexican dishes – tortilla soup, tacos, etc. So many options for these little flavor boosters.

They also couldn’t be easier to make and require so few ingredients that you could probably go pickle some right now! The recipe below makes about 2 full pint jars of pickled jalapeños, which is a lot for something you’re probably not planning to grub on super regularly. But you should probably make the full amount to avoid jealous, hungry friends you don’t want getting jalapeño business. Heh heh.

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Week 2: Dill Pickled Carrots

Week 2: Dill Pickled Carrots

For week 2 I wanted to try something completely new. Refrigerator pickles, specifically carrots, seemed like a good idea – jury’s still out on whether or not this recipe is a keeper but it’s all about the experimentation.

This pickle recipe in particular (and a lot of recipes I’ll be trying out moving forward) are from this awesome and very appickleable (see what I did there?) book called The Joy of Pickling. Shoutout to my bestie Ally for giving me one of the greatest – and most useful! – birthday presents ever.

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Week 1: Refrigerator Dill Pickles (“Quickles”)

Week 1: Refrigerator Dill Pickles (“Quickles”)
Kirby-cucumbers
Kirby cukes

To start things off, this is the easiest way to pickle cucumbers and the recipe my mom has always used. These are crazy easy and super cheap to make, a true crowd-pleaser, and a great go-to gift for friends or coworkers.

I think these look the coolest when you use actual pickling (or “Kirby” cucumbers; at right) but you can also use Persian or English. Different cukes are good for different things – for example, pickling cucumbers naturally look the most like (duh) pickles, Persian are guaranteed in stock in most grocery stores, and English are good for different shapes and sizes (particularly stackers for sandwiches; see photo below). I’ve never used those super smooth, dark green garden cucumbers but I’m sure they’d work too. They just look funky, IMO.

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