Michael Dominic had tasted someone else's pickled figs at a party that week, and knew he could do it himself. He promptly scored a five-pound bag of figs, researched some recipes online, added his own flavor -- and won a prize.
Tiny, sour, unbearably cute mouse melons, also called Mexican sour gherkins, have been growing in popularity. Turns out they make the best crunchy quick pickles. Flavored with tarragon instead of dill, they make cornichons. Quelle jolie!
a quickly fermented version of the popular spicy korean condiment, Kimchi. ready in two days and you'll wish you made more. this stuff gets better with age so don't worry about leftovers. just share the kimchi love!
It's kind of a southern thang. First off, I do not have much of a sweet tooth. I am more of a meat and potatoes guy myself, but I remember my grandmother making these in the summer and they were too sweet for my liking. So give them a try!
A Russian fermented tonic of either rye bread or vegetables, kvass, can be used to make cold nutritious soups. Click for the pravda about kvass beet borscht, kvass mixed vegetable soup, and a cucumber melon soup enriched with kvass, da?
NY Deli style pickles with no vinegar and lots of crunchy dill flavor; and sweet-sour bread and butter pickles - and no canning necessary. Just a single pound of cucumbers make a fantastic jar of pickles, in just a few hours.