A perennial favorite and the star of the latest craft revolution, pickling is making a comeback. Whether adding crunch and spice to your brown bag sandwich, or standing in front of the fridge (with the door wide open) eating them right out of the jar, there’s nothing better than a good pickle. You can spend an afternoon in the steamy kitchen boiling a brine and dealing with hot, sterilized quart jars or if you are short on time, take the quick pickle route. It’s easy to make your own briny, salty, goodness to top all kinds of things: avocado toast, fish tacos, or sandwiches.
Don’t limit yourself to cucumbers. Radishes, carrots, or jalapenos are all great candidates for pickling. There’s many options for making the brine, but a classic brine ratio is typically 1:1 vinegar to water, plus kosher salt and granulated sugar. Stir to dissolve and add thinly sliced veggies of choice. At least one hour is needed to get the initial pickle, but they will keep in the fridge for a couple weeks, assuming you don’t eat them all in a few days.
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<em><a href=”http://www.subzero-wolf.com/wolf-gourmet/kitchen-tools/cookware” target=”_blank”>Wolf Gourmet cookware</a> blends high performance multi-clad stainless steel with elegant, ergonomically designed handles for an unequaled combination of form and function. All of our cookware is crafted in the USA and designed to last a lifetime. Durable 7-ply construction with an aluminum core offers superior performance and even heat distribution so you can sear scallops, simmer Bolognese sauce, and braise short ribs with confidence. Ergonomic handles fit comfortably in your hand and are easy to grip. This cookware will be your trusted companion for a lifetime of cooking pleasure.</em>
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