Explore by Tags

Entries tagged with 'pickles'

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'

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'

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

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

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

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

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-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

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

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

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

Sweet and Spicy Grilled Pickles

Serious Eats Joshua Bousel 1 comment

Sweet, spicy, soft, and crunchy, these pickles pack a lot of contrast into incredibly delicious little spears. 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

More Posts