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Entries tagged with 'In a Pickle'

Curried Pickled Zucchini

Serious Eats Marisa McClellan 1 comment

Zucchini season is here and the age-old question remains. How can I possibly use up all this squash? This year, try this slightly sweet curried zucchini pickle. The end result is a pickle that is sweet without being cloying, pleasantly tangy and vividly yellow. More

Sweet and Spicy Pickle Relish

Serious Eats Marisa McClellan 3 comments

A simple sweet-hot pickle and pepper relish for hot dogs and hamburgers. More

Spicy Dilly Beans

Serious Eats Marisa McClellan 3 comments

A bit of heat from red chili flakes and plenty of garlic flavor come through with these crunchy, dill-scented green beans. More

Bread and Butter Pickles

Serious Eats Marisa McClellan Post a comment

Sweet, sour, and tangy, crunchy bread and butter chips are the perfect accompaniment to burgers and barbecue. More

Fermented Radish Slices

Serious Eats Marisa McClellan 2 comments

Fermented radishes are crisp, tangy and require just salt, water and sliced radishes to make. Beneficial bacteria transform the sugars and starches in the veg into tart lactic acid, creating a pickle that tastes good and is good for your digestion to boot. 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

Pickled Spring Onions

Serious Eats Marisa McClellan Post a comment

These pickled spring onions can play a number of roles. Dolloped on top of a burger, a basic cookout becomes quite gourmet. Need to bring an appetizer to a party? Toast baguette rounds, add a smear of creamy goat cheese and top with a bit of pickled onion. A bowl of baby arugula becomes a salad with a forkful of pickled onions and a drizzle of olive oil. More

Pickled Hakurei Turnips

Serious Eats Marisa McClellan Post a comment

The Hakurei turnip is a small, creamy, white-fleshed turnip that looks more like a radish than it does its larger kin. They can be eaten raw, braised, or pickled. More

Marinated Fava Beans

Serious Eats Marisa McClellan Post a comment

Fava beans are sweet, tender, and pleasantly starchy. When they're coated with a slick of olive oil, vinegar and garlic bits, the contrast between the sharp dressing and the mild greenness of the beans is really wonderful. More

Pickled Spring Peas

Serious Eats Marisa McClellan Post a comment

These pickled peas are wonderful because they lose none of their pea essence in the pickling process. Instead, they just gain a vivid tartness. I've used them in a quick pasta dish and have a few left that I want to use to garnish my next batch of asparagus soup (two spring vegetables that go so well together). More

Pickled Fiddlehead Ferns

Serious Eats Marisa McClellan 1 comment

Fiddlehead ferns are a fleeting spring delicacy. Found primarily in the wild, they are the fresh growth that appears at the top of a fern frond. The finished pickles are good served with poached eggs and toast, with runny cheeses, or alongside any rich bit of meat or pate. More

Quick Pickled Ramps with Coriander and Chili Flakes

Serious Eats Marisa McClellan 1 comment

Ramps are wild leeks that end up tasting like an earthy cross between green onions and garlic. They make an excellent pickle. This particular combination of pickling spices was heavily influenced by the basic pickling brine recipe in The Wild Table, an excellent book on foraged foods by Connie Green and Sarah Scott. You can pickle the ramp greens as well as the bases, but the greens do not hold up as well and are better kept for sauteeing fresh. More

Pickled Rhubarb Stalks

Serious Eats Marisa McClellan 1 comment

This pickled rhubarb is both sweet and tart. I like to cut the stalks into lengths that fit in the jar neatly and slice it into bite-sized pieces just before adding to a cheese plate or tossing into a grain salad. More

Marinated Artichoke Hearts

Serious Eats Marisa McClellan 3 comments

These marinated artichoke hearts are light, punchy, and so good dropped into a springy pasta salad. 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

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

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 Red Grapes

Serious Eats Marisa McClellan 1 comment

These pickled grapes are good with cheese, pate or scattered on top of a green salad.... More

Caramelized Shallot Pickle

Serious Eats Marisa McClellan Post a comment

This caramelized shallot pickle is a fun condiment for a cheese plate or a salad of sturdy lettuce. Try it on a burger or as part of a homemade pizza party.... 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

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