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A Summer of Pickled Things: 8 House Pickles We Love in Chicago

Chicago Lindsey Howald Patton 6 comments

There's been an uptick in in-house pickling this summer in Chicago, especially in spots that take their drinks seriously. Here are eight creative local takes on crisp, classic veggies-in-brine. More

Pickled Feta with Cerignola Olives and Strawberries from 'Di Bruno Bros. House of Cheese'

Cook the Book Kate Williams Post a comment

Two things I always keep around are many types of pickles and feta cheese. Both of these ingredients perk up leftovers, salads, and the occasional lackluster recipe, but I had never thought to take these two kitchen stalwarts and combine them. Thank goodness Tenaya Darlington thought of it for me and told me how in her new cheese-centric cookbook, Di Bruno Bros. House of Cheese. More

Pickled Feta with Cerignola Olives and Strawberries from 'Di Bruno Bros. House of Cheese'

Serious Eats Kate Williams Post a comment

Two things I always keep around are many types of pickles and feta cheese. Both of these ingredients perk up leftovers, salads, and the occasional lackluster recipe, but I had never thought to take these two kitchen stalwarts and combine them. Thank goodness Tenaya Darlington thought of it for me and told me how in her new cheese-centric cookbook, Di Bruno Bros. House of Cheese. More

Bánh Mì with Pickled Japanese Turnips from 'Little Jars, Big Flavors'

Cook the Book Kate Williams Post a comment

For this bánh mì adaptation in Southern Living's Little Jars, Big Flavors, the traditional mix of shredded pickled carrot and daikon is swapped out for pickled turnips with shiso. On the sandwich, the small pieces of spicy, lemony turnips contrast delightfully with the soy-slicked pork cutlets and rich liverwurst mayonnaise, adding brightness and a bit of crunch. More

Bánh Mì with Pickled Japanese Turnips from 'Little Jars, Big Flavors'

Serious Eats Kate Williams Post a comment

For this bánh mì adaptation in Southern Living's Little Jars, Big Flavors, the traditional mix of shredded pickled carrot and daikon is swapped out for pickled turnips with shiso. On the sandwich, the small pieces of spicy, lemony turnips contrast delightfully with the soy-slicked pork cutlets and rich liverwurst mayonnaise, adding brightness and a bit of crunch. More

Pickled Japanese Turnips with Shiso from 'Little Jars, Big Flavors'

Cook the Book Kate Williams Post a comment

Pickles are usually the easiest thing to put up, and the vinegar-ed recipes in Southern Living's Little Jars, Big Flavors, fall in line. Most of the pickles are simple, familiar choices like dills, bread and butters, and pickled green beans. This pickled turnip with shiso, however, stood out from the rest. Shiso is not ordinarily seen in American pickle recipes, especially from the dill- and mustard-focused South. Still, the lemony leaf makes plenty of sense in these Japanese-esque white wedges. More

Pickled Japanese Turnips with Shiso from 'Little Jars, Big Flavors'

Serious Eats Kate Williams 2 comments

Pickles are usually the easiest thing to put up, and the vinegar-ed recipes in Southern Living's Little Jars, Big Flavors, fall in line. Most of the pickles are simple, familiar choices like dills, bread and butters, and pickled green beans. This pickled turnip with shiso, however, stood out from the rest. Shiso is not ordinarily seen in American pickle recipes, especially from the dill- and mustard-focused South. Still, the lemony leaf makes plenty of sense in these Japanese-esque white wedges. More

Green Salad with Pickled Mushrooms, Cucumbers, Onions, and Pecorino

J. Kenji López-Alt 1 comment

Putting together a great salad is not quite as simple as starting with quality fresh greens and vegetables and dressing them, but it is a very good start. The rest lies in making sure that you offer enough textural and flavor contrast that the salad doesn't get pushed to the side of the table as an accompaniment—something boring to keep you occupied between bites of the main course. In that sense, when I plan a salad, I try and make sure that it's its own side dish, if you get what I mean. More

Green Salad with Pickled Mushrooms, Cucumbers, Onions, and Pecorino

Serious Eats J. Kenji López-Alt Post a comment

Bright pickled vegetables make for a bracing, refreshing salad that goes great with grilled meats. More

Faux Cubano Grilled Cheese

Serious Eats J. Kenji López-Alt 5 comments

It's a cubano sandwich but without the roasted pork and the addition of a buttery, grilled crust. More

How to Make Koolickles, Kool-Aid Soaked Pickles

Ben Carter 30 comments

I've lived my entire life jn Memphis, but just south of us is a region that has greatly influenced our city and the rest of the nation. I'm talking about the Mississippi Delta, the wide swath of northwest Mississippi that lies between the Mississippi and Yazoo Rivers. This region has a rich history of small businesses offering a few other unrelated services to bring in additional revenue. Like the koolickle. Whole dill pickles and Kool-Aid and sugar. That's it. Don't start with sweet pickles—those salty dills are going to get plenty sweet during the aging process. More

Market Tours: Clinton Hill Pickles, a New Location for a Historic Shop

New York Lauren Rothman 5 comments

Clinton Hill Pickles traces its lineage back to the 1900s and the Lower East Side's immigrant pickle scene. Its new owner has taken it to her home in Clinton Hill, but the cukes are still all brine-pickled and the tradition is just as strong. More

Vietnamese Pickled Daikon and Carrots for Banh Mì (Do Chua)

Serious Eats J. Kenji López-Alt 1 comment

The classic sweet and mild crunchy daikon and carrot pickle used to stuff Vietnamese banh mì sandwiches. More

Smitten Kitchen's Fingerlings Vinaigrette with Sieved Eggs and Pickled Celery

Kate Williams Post a comment

While potato salad is often thought of as a summertime picnic side dish, fall is the perfect time to dip into a comforting bowl of potatoes. The Fingerlings Vinaigrette in Deb Perelman's The Smitten Kitchen Cookbook, for example, would make an ideal side dish for any fall dinner. The eggs add richness and a fun fluffy texture, the vinaigrette is boldly mustard-foward, and the pickled celery slices contribute crunch and tang to the creamy and subtly earthy potatoes. More

Smitten Kitchen's Fingerlings Vinaigrette with Sieved Eggs and Pickled Celery

Serious Eats Kate Williams 1 comment

While potato salad is often thought of as a summertime picnic side dish, fall is the perfect time to dip into a comforting bowl of potatoes. The Fingerlings Vinaigrette in Deb Perelman's The Smitten Kitchen Cookbook, for example, would make an ideal side dish for any fall dinner. The eggs add richness and a fun fluffy texture, the vinaigrette is boldly mustard-foward, and the pickled celery slices contribute crunch and tang to the creamy and subtly earthy potatoes. More

Taste Test: The Best Pickle Relish

Taste Tests J. Kenji López-Alt 34 comments

Head out to some of the great hot-doggeries in this country, say, Marci's in Jersey or Speed Dog up in Boston, and you'll know that what goes on top of the dog is almost as important as the dog itself. If you don't start with a high quality frank, preferably with a snappy, natural casing, you're never going to have a good eating experience—but a perfect relish, with a balance of sweet and tangy flavors and real crunchy bits of vegetables, can take a great dog and turn it great. Here are our picks for which relishes are worth relishing. More

Sunday Supper: Beef Rouladen With Dill Spaetzle

Sunday Supper Jennifer Olvera Post a comment

Mustard-slathered beef rolls stuffed with veg, briny pickles and smoky bacon don't skimp on flavor. Meanwhile comforting, lightly crisped spaetzle is a vehicle for sopping up savory pan sauce. More

Beef Rouladen With Dill Spaetzle

Serious Eats Jennifer Olvera 1 comment

Mustard-slathered beef rolls stuffed with veg, briny pickles and smoky bacon don't skimp on flavor. Meanwhile, comforting, lightly crisped spaetzle is a vehicle for sopping up savory pan sauce. More

British Bites: Cheddar and Chutney Sandwiches

British Bites Sydney Oland 8 comments

A simple mango chutney and some tart aged cheddar might seem like an unlikely combination, but the sweet acidity of the chutney and the saltiness of the cheddar come together to make a sandwich that satisfies both sweet and salty urges in each bite. More

British-Style Mango Chutney

Serious Eats Sydney Oland 2 comments

A simple mango chutney and some tart aged cheddar might seem like an unlikely combination, but the sweet acidity of the chutney and the saltiness of the cheddar come together to make a sandwich that satisfies both sweet and salty urges in each bite. More

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