Classic bread and butter pickles get a spicy upgrade with the addition of sliced jalapenos. This is a subversive pickle -- the heat is masked by the sugar and vinegar at first, but soon the secret comes out. Hot Stuff Baby Tonight!
I love pickled jalapenos. They’re an absolute necessity for all things Mexican, most especially nachos, and I all too often find myself simply plucking them out of the jar and eating them right off the fork. I’m a glutton for punishment that way.
The waning gardening chores and the rapidly ripening veggies has me in full “put ‘em up” mode. Several found recipes later and we have pickles and relish... oh yeah. This short and (very) easy list can all be done in one day.
Kevin West's simple, spicy carrots were inspired by the many taco stands scattered across Los Angeles, where West lives. He uses the tangy, crunchy carrots as a complement for tacos, and also as an ingenious substitute for bacon in a club sandwich.
Homemade ketchup is a recipe that shines best when made using flavorful homegrown tomatoes harvested straight from the garden. I’ve prepared it using both fresh-off-the-vine tomatoes, and tomatoes I’ve skinned, de-seeded, and stored in the freezer...