'Sherri Brooks Vinton' on Serious Eats

Cook the Book: Indian Pickle

After doing a bit of research in the world of Indian pickling I'm going to have to say that this Indian Pickle from Put 'em Up! aren't likely to be found anywhere in Mumbai or Kashmir. These pickles made from cucumbers, cauliflower, onions, and carrots struck me as more of an Indian accented giardiniera or piccalilli, and a perfect sandwich pickle. More

Cook the Book: Pickled Ginger Peaches

To those of you not familiar with this classic Southern pickle, adding copious amounts of vinegar and sugar to perfectly ripe summer peaches might sound a little strange. But bear with me here—the combination of vinegar, sugar, and a few choice spices turn summer peaches in to a spectacular pickle that can be enjoyed well after peach season is over. More

Chinese Plum Sauce

The following recipe is from the July 28 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! My penchant for over buying summer produce struck again over the weekend and I found myself... More

Cook the Book: Vin d'Orange

This recipe for Vin d'Orange from Put 'em Up! by Sherri Brooks Vinton is an ideal introduction to the world of home infusions. For those of you familiar with Lillet, that lightly sweet, elegantly orange flavored French apertif, this is a do-it-yourself approximation. White wine is mixed with pieces of whole orange (including the skin and pith for a pleasant bitterness), vanilla bean, cinnamon, and a mix of vodka and sugar for sweetness and shelf life. More

Cook the Book: Szechuan Beans

This recipe for quick-pickled Szechuan Beans from Sherri Brooks Vinton's Put 'em Up! takes the green bean's snappy nature and pairs it with the numbing heat of Szechuan peppercorns for a jar of beans that won't last long in the fridge. They're infused with a perfect balance of the five primary taste sensations. The sweetness comes from the sugar; the acidity from cider vinegar; the salt by way of soy sauce; a slight vegetal bitterness from the barely blanched beans; and heat from the Szechuan peppercorns, garlic, and ginger. More

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