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?
A Mediterrannean melange of 'shrooms flavored with the familiar assortment of herbs and garlic, stored in olive oil in the fridge, ready at a moment's notice to enliven just about anything on a plate (except dessert).
Pickling from scratch is not rocket science: You need a vegetable, and you need vinegar. That said, pickled radishes are especially satisfying. They sate our hunger for instant pickle gratification because they take barely 30 minutes to make.
No real Mexican restaurant is complete without a salsa bar and those spicy pickled carrots. They were always my favorite growing up in San Diego. Let me tell you they are SO easy to make at home too!
These peppers are great as a crunchy snack, on an antipasti platter, on a panino, and as a bright, piquant ingredient in some of my recipes. I always keep some of these peppers around. You never know when you’ll need them.
