Lacto-fermentation is the process of preserving food in lactic acid. Not only does this method increase the vitamin content, use less energy, and promote the growth of good bacterial flora in your intestines, but it makes a darn good pickle too!
Sally Stott, where ever you are, thanks for this perfect recipe for Bread and Butter pickles. Lord only knows what Long Form you labored under before arriving at this magical Short Form, but glory be! Perfect every time.
Do Chua is a sweetly zesty pickled carrot and daikon radish medley served as an accompaniment to many Vietnamese dishes. Julienne the vegetables, soak in a brine of white vinegar, rice wine vinegar, water, sugar and salt, and you're done.
The lovely rosy, red okra I found in my CSA box last week deserved more than just being chopped up in a salad. So, I decided to give them the star treatment and made delightful sweet and spicy pickles out of them.