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#pickles

1 message1 participant0 message aujourd’hui
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נאריש זשלאָב מענטש

Has anyone ever been this wrong?

"Obviously no one is forcing anyone to only consume #pickles, and if that is indeed what your taste buds crave, then congrats on being the moment! But put pickles everywhere and they cease to be a treat, the shining zinging bite to zap you into whatever else you’re #eating. Maybe they should stay a sometimes #food."

eater.com/24420997/pickle-tren

Eater · Is There Too Much Pickle?Par Jaya Saxena
Public
Rafael

You have got to make these pickled onions, they're super easy and so good!
You'll need:
3 smallish red onions
3 habanero peppers*
2 tsp salt
1 lemon
White vinegar
Water
A wide mouth quart jar.

Peel the onions and slice into thin half moons. Pack the first onion into the jar then chop one of the habaneros and add it. Repeat until the jar is full. Add the salt, squeeze in the juice of the lemon then pour in vinegar until the jar is ⅓ full. 1/2 #food #recipe #pickles

A quart jar of bright pink pickled onions sits on a worn wooden table.
Public
DoomsdaysCW

This is the workshop I took a few years ago...

Food Preservation Workshops

Ever wonder how to preserve and use all of that great locally-grown produce? University of #Maine Cooperative Extension food preservation workshops will teach you the basics of #canning and #freezing, including how to use #PressureCanners and water bath canners to preserve #pickles, #jam, and #vegetables. Workshops are taught by #UMaineExtension staff and #MasterFoodPreserver Volunteers.

Financial assistance is available; please email the UMaine Extension staff at extension.foodnutritioncumberland@maine.edu for more information.
Hands-On Preserving Workshops

Spring 2025 workshops coming soon!

Financial assistance is available for those in need; please contact UMaine Extension staff at extension.foodnutritioncumberland@maine.edu for more information.

Don’t see a workshop offered near you? Request a food preservation workshop by completing and submitting the Request a Food Preservation Workshop form.

extension.umaine.edu/food-heal
#FoodPreservation #UMaineCooperativeExtension

Cooperative Extension: Food & HealthFood Preservation Workshops - Cooperative Extension: Food & Health - University of Maine Cooperative ExtensionEver wonder how to preserve and use all of that great locally-grown produce? University of Maine Cooperative Extension food preservation workshops will teach you the basics of canning and freezing, including how to use pressure canners and water bath canners to preserve pickles, jam, and vegetables. Workshops are taught by UMaine Extension staff and Master […]
Public
Eve

English in comment

Je fais le kimchi pour l'année à venir, environ 6kg de choux en tout. Dans le bocal il y a aussi des algues dans le mélange (recette "sea-chi" dans livre de Kirsten Shockey). Avec la saumure filtrée, je fais un test de fermentation d'œufs durs, et de tomates vertes

View from above of my kitchen with 6 large bowls of kimchi mixture and some cabbages not cut yet Vue de dessus de mon plan de travail avec 6 saladiers de kimchi que je suis en train de préparer, et quelques choux pas encore coupés
2 large jars, one is a onggi pot and the other is a glass jar full of kimchi 2 gros pots, un onggi et un bocal en verre rempli de kinchi
2 glass jars, one full with green tomatoes in brine (larger tomatoes are slices), and eggs in brine in the other 2 bocaux en verre, un avec des tomates vertes en saumure, l'autre avec des œufs durs en saumure
Kirsten Shockey's book "fermented vegetables" Le livre "fermented vegetables" de Kirsten Shockey
#kimchi#lactofermentation#pickles
Public
Sally Strange

I can't believe nobody is talking about this extremely important day! It's National Pickle Day!

Remember, lacto-fermented pickled things are probiotic! While vinegar-pickled things are not. Both are tasty though. This article has a recipe for the former and explains the differences.

#pickles #NationalPickleDay

fermenterskitchen.com/fermente

Fermenters KitchenEasy & Traditional Fermented Pickles Recipe - Fermenters KitchenSkip the vinegar and make pickles the old-fashioned way by fermenting them. This Naturally Fermented Pickles Recipe is fast, delicious, and healthy!
A répondu dans un fil de discussion
Public
BarbChamberlain

Green tomato recipes:
Quick chutney w/peanuts: smithakalluraya.com/green-toma
Pickled: foodinjars.com/recipe/small-ba
Salsa, chutney, more culinariaeugenius.wordpress.co
Relish brooklynfarmgirl.com/green-tom
Cake?! brooklynfarmgirl.com/green-tom

Still have 2023 salsa verde + ~3 gals frozen tomatillos.

Aha! Green tomato/tomatillo chutney? brooklynfarmgirl.com/green-tom

Cook with Smile · GREEN TOMATO CHUTNEY RECIPE | TOMATO KAYI CHUTNEY | THAKKALI KAI CHUTNEY - Cook with SmileGreen Tomato chutney recipe is a tangy spicy North Karnataka style chutney made from raw green tomatoes , peanuts , sesame and few chillies.
#recipes#food#cooking
Suite du fil
Public
Gen_G ⏚

#Recette #Courgettes #pickles

Étape 2 :
• porter à ébullition 1/4 l de vinaigre, 1/4 l d'eau, 150 g de sucre, 1 cs de curry en poudre, 1/2 cs de graines de moutarde, du poivre.
• égoutter et rincer les légumes et les transvaser dans un faitout ou grande casserole.
• verser le liquide bouillant dessus et laisser mariner jusqu'à demain (ou moins, je raccourcis, ça va aussi)...

Légumes coupés dans un bain de liquide jaunâtre.
Public
Gen_G ⏚

#Recette #Courgettes #pickles

Avec les surplus du jardin, c'est la saison de faire les pickles courgette/curry ! 😋

Étape 1 :
• Laver les courgettes et les détailler en bâtonnets.
• Ajouter des gousses ail, des oignons en tronçon, éventuellement des petites tomates vertes qui traînent par là et qui n'auront plus le temps de grandir et mûrir...
• Ajouter quelques bonnes pincées de gros sel marin.
• Bien brasser, couvrir, et attendre demain...

Dans un faitout inox, mélange de légumes coupés.
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