Pickling: Sauerkraut

By | 2018-07-25T09:16:05-07:00 July 25th, 2018|Categories: Blog|Tags: , , |

Germans get popular credit for Sauerkraut, but did you know that it was actually the Chinese that started making fermented cabbage using rice wine? Sauerkraut is a type of pickle that falls into the "fermented pickle" category. Fermentation has a leg up on it's pickling cousin in the health department in that it has some probiotic [...]

Pickling: Weird Pickles

By | 2018-07-25T09:13:21-07:00 July 25th, 2018|Categories: Blog|Tags: , , |

Sometimes, I like to pull off into crazy-town. What tastes good is often in....the mouth of the beholder? Each of these recipes gets great feedback, so if you are feeling brave, maybe you could make the family some kool-aid pickles!! Here are a few pickle recipes that someone thought were good enough to post. No guarantee's [...]

Pickling: Mexican Pickled Carrots

By | 2018-07-25T09:04:52-07:00 July 25th, 2018|Categories: Blog|Tags: , , , |

I had never tried pickled carrots until my pickle crazy mother-in-law introduced me to them. They are now my absolute favorite type of pickle. Not exactly sure what makes these "Mexican" besides the introduction of jalapeno, but this recipe from Mexican Please is a bit different than "typical" pickled carrots because of that little kick! Ingredients [...]

Pickling: Quick Pickles

By | 2018-07-25T09:25:43-07:00 July 25th, 2018|Categories: Blog|Tags: , , , , |

From Wikipedia: "Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. The pickling procedure will typically affect the food's texture and flavor. In East Asia, vinaigrette (vegetable oil and vinegar) is also used as a pickling medium. Foods that are pickled include meats, fruits, eggs, and [...]