Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
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!
Taqueria-inspired carrot and jalapeno pickles gussied up with rainbow carrots. The jalapenos are from my garden -- and still going strong. (It's been a very warm fall.)
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.
