Tag Archives: pickles

How to present a pickle plate

Posted on May 7, 2019 by Burnt My Fingers

It irks me that places are charging $4 or so for a “pickle plate” the size of a saucer with 3 or 4 choices. I would rather go to Tommy’s Joynt in San Francisco, where there is a pickle jar … Continue reading →

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Recipe: Sichuan Pickled Vegetables

Posted on October 25, 2018 by Burnt My Fingers

Here is a taste of the treats which await in Fuchsia Dunlop’s Land of Plenty. My only modification was to use wine instead of vodka, since I feared too much alcohol might slow the fermentation. (It got just a little … Continue reading →

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Recipe: Granny Shimer’s Pickled Beets & Eggs (from Jake Bryan)

Posted on June 21, 2018 by Burnt My Fingers

Reader Jake Bryan was kind enough to share his grandmother’s Pennsylvania Dutch recipe for pickled beets and eggs with onion. Only modification I’ve made is the salt content: Jake uses 1½ t per pint. (But he tells me his granny … Continue reading →

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Recipe: Pickled Turnips Mediterranean-style

Posted on January 4, 2018 by Burnt My Fingers

The pickled turnips at Falafel’s Drive-In in Cupertino, CA were so good I’d order extras on the side. Here’s my re-creation, with help from the Jerusalem cookbook. (I’ve tweaked Ottolenghi’s recipe which I feel is not sour enough.) A good … Continue reading →

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Recipe: Giardinara (Mixed Pickled Vegetables)

Posted on February 16, 2017 by Burnt My Fingers

Here is a simple Giardinara recipe that uses no oil or sugar so the fresh flavor of the vegetables comes through. Feel free to vary based on what’s on sale/looks good/is on hand. Makes 3 quarts. Ingredients: 1 medium head … Continue reading →

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Recipe: Pickled Carrots with Ginger

Posted on August 11, 2016 by Burnt My Fingers

Simple ingredients produce a complex flavorful result. Use these pickled carrots with ginger in salads or on a charcuterie tray; the gingery brine is tasty enough to drink on its own or as the base for a pickleback cocktail. I … Continue reading →

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Recipe: Pickled Ramps Bulbs

Posted on May 26, 2016 by Burnt My Fingers

At their prime, ramps bulbs have a taste between garlic and onion. Add one or two of these pickled ramps bulbs on the side of a serving of roasted meat for a flavor bomb. Proportions are for about a half … Continue reading →

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2 new tools for pickling and home fermentation

Posted on April 28, 2016 by Burnt My Fingers

When I did a round up of pickling techniques a couple years back, I gently scoffed at those airlock gewgaws which sit on top of a wide mouth mason jar. But now I have a two-pack of FARMcurious mold-free airlock … Continue reading →

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Pickled meal in a jar!

Posted on January 19, 2016 by Burnt My Fingers

During a stop at my local smokehouse, my attention was riveted like a raptor who’s spied a wounded stegosaurus. In a section of the cooler identified as “things not for sale” I saw a near empty glass container with a label … Continue reading →

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Recipe: Quick Pickled Onions

Posted on December 23, 2015 by Burnt My Fingers

Why put regular onions on your burger or sandwich when you can have pickled onions? Makes 1-2 cups. Ingredients: 1 red onion, sliced thin 3/4 c cider vinegar 3/4 c water 1 t pickling spices 1 t kosher salt 1 clove … Continue reading →

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