Garlic and Sriracha balance the sweetness of pineapple in this Southeast Asian-inspired pickle; a splash of fish sauce adds a robust savory edge. From Karen Solomon, author of Jam It, Pickle It, Cure It.
This Malaysian-style mixed vegetable pickle is made with a rempah, or spice paste, stirred into the brine for an extra boost of flavor and texture. Created by cookbook author Karen Solomon (Jam It, Pickle It, Cure It).
These long, brown, starchy-looking vegetable logs boil up beautifully in soup (pickled or raw) and it’s terrific in any kind of stir fried or boiled rice dish. As a pickle, it fully stands up on its own.