Save those swiss chard stems from the garbage and make these pickles! Garlic, peppercorns, mustard seeds and sriracha add zest to these rainbow beauties. They’re a perfect snack on their own, diced on top of pork carnitas, or chopped into an omelet.
Processing pickles at lower temperatures than boiling is a safe and effective way to maintain the crisp, crunchy texture that we love about pickles! Learn how here and check out the results of a pickling experiment to test methods of crisping.
The soft crunch and fiery bite of kimchi make it a great addition to tacos, pasta, meats, fish, you name it. Great as a snack right out of the jar. Like most food projects, the best kimchi is made with loving hands at home.