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Entries tagged with 'pickled'

Pickled Banana Peppers

Serious Eats J. Kenji López-Alt 6 comments

These sweet and spicy peppers make a perfect pizza topping or sandwich ingredient. More

Pickled Garlic Scapes

Serious Eats Marisa McClellan 3 comments

In its finished form, this pickle ends up tasting like a wonderfully garlicky dilly bean. If you like the combination of garlic and a snappy pickle, you'll be quite pleased with this one. More

In a Pickle: Red Beet Eggs

In a Pickle Marisa McClellan 3 comments

The finished eggs are bright in both color and flavor. Pickling firms the whites of the hard boiled egg, transforming them into something tangy and substantial. The finished eggs are good eaten on their own, or chopped into a vibrantly colored salad and make a terrific addition to any springtime table. More

Red Beet Eggs

Serious Eats Marisa McClellan 1 comment

Pickled eggs are bright in both color and flavor. Pickling firms the whites of the hard boiled egg, transforming them into something tangy and substantial. The finished eggs are good eaten on their own, or chopped into a vibrantly colored... More

In a Pickle: Quick Pickled Sugarsnap Peas

Marisa McClellan 6 comments

Though I like them raw or gently sautéed until tender-crisp, one of my favorite things to do to sugarsnaps is to quickly pickle them in a gingery, barely sweetened brine. I make them as a refrigerator pickle so that they keep their crunch and eat them with open-face sandwiches or chopped and tossed with grain salads. More

Quick Pickled Sugarsnap Peas

Serious Eats Marisa McClellan Post a comment

Though I like them raw or gently sautéed until tender-crisp, one of my favorite things to do to sugarsnaps is to quickly pickle them in a gingery, barely sweetened brine. I make them as a refrigerator pickle so that they keep their crunch and eat them with open-face sandwiches or chopped and tossed with grain salads. More

In a Pickle: Pickled Asparagus

In a Pickle Marisa McClellan 3 comments

Pickled asparagus is one of the true harbingers of spring. As soon as it appears in your market, cook up a batch. More

Pickled Asparagus

Serious Eats Marisa McClellan 1 comment

Pickled asparagus is one of the true harbingers of spring. As soon as it appears in your market, cook up a batch. More

Pickled Dilly Carrots

Serious Eats Marisa McClellan 2 comments

These pickles are quick to make and perform miracles on boring meals. I tend to munch them straight from the jar. More discerning eaters should try them added to tuna salad or with a salad Nicoise.... More

In a Pickle: Pickled Red Grapes

In a Pickle Marisa McClellan 1 comment

Much like the other fruit I've been pickling, (like prunes or kumquats) these pickled grapes are a sweet pickle. The sugar balances out the astringency of the vinegar and leaves you with edgy burst of sweet-tart flavor. More

In a Pickle: Caramelized Shallot Pickle

In a Pickle Marisa McClellan Post a comment

This pickle is inspired by Amanda Hesser's shallot-cassis marmalade. It starts similarly, by deeply caramelizing a mess of chopped shallots in a bit of butter. Once the shallots are sweet and yielding, you add a generous amount of balsamic vinegar and simmer until the vinegar thickens and transforms into a sticky glaze. More

In a Pickle: Quick Pickled Fennel with Orange

In a Pickle Marisa McClellan 2 comments

It's a quick pickle, meaning it isn't processed in a boiling water bath for shelf stability. The fennel is sliced thinly, tossed with some salt and allowed to sit for an hour or so. This salting step draws out some of the liquid and makes space for the vinegar to enter the fennel. The finished product is half salad, half pickle and all flavorful crunch. More

Quick Pickled Fennel with Orange

Serious Eats Marisa McClellan 5 comments

This fennel pickle is sweetened with orange and spiked with a generous amount of freshly ground black pepper. The end product is half salad, half pickle and all crunch and flavor.... More

Salt Preserved Meyer Lemons

Serious Eats Marisa McClellan 5 comments

These tangy, savory lemons are good stirred into stews and tagines.... More

In a Pickle: Salt Preserved Meyer Lemons

In a Pickle Marisa McClellan 10 comments

A staple in Moroccan cooking, preserved lemons couldn't be easier to make. At their most elemental, they contain just two ingredients: lemons and salt. Some recipes include spices like cinnamon sticks, peppercorns, or cloves, but I like to stick to simple. More

In a Pickle: Pickled Prunes

In a Pickle Marisa McClellan 5 comments

Prunes get a bad rap. Most people think you need an AARP member card to buy them. Thing is, they start out life as plums and are really no different than a raisin is to a grape. Manufacturers like Sunsweet and Sun Maid have been playing this up, rebranding their prune packaging with words "dried plums." Whether you buy into this new branding or not, I firmly believe it's time to start rethinking the prune. One way to start re-imagining the prune is to pickle it. More

Pickled Prunes

Serious Eats Marisa McClellan Post a comment

Perfect to eat with roasted meats or assertive cheeses, these pickled prunes will add zip to any meal.... More

In a Pickle: Pickled Kumquats

In a Pickle Marisa McClellan 2 comments

If your citrus experience is limited to oranges, clementines, and grapefruit, eating a kumquat will feel backwards at first. Kumquats keep their sweetness in their skin and their tartness on the inside. If you try and peel away the exterior, all you'll be left with is a marble-sized bite of unrelenting sour. Instead, you pop the whole thing in your mouth and let the flavors mingle. As a pickled fruit, they're perfect on a cheese platter, alongside cured and roasted meats, or tossed with hearty green salads. More

Pickled Kumquats

Serious Eats Marisa McClellan 1 comment

Save a bit of the winter citrus season by pickling kumquat halves in a slightly spiced vinegar syrup. Eat the fruit with cheese, meat or salad. The leftover liquid can be drizzled into sparkling water or whisked into vinaigrettes. More

In a Pickle: Pickled Brussels Sprouts Halves

In a Pickle Marisa McClellan 7 comments

If you're a sprouts fan too, you love them roasted, sautéed, and shredded. But pickled? I've made many batches with garlic, bay leaves, peppercorns and mustard seeds. They're wonderfully zingy. More

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