pickles

Egg and Merguez Wraps recipe | Epicurious.com

eggs

plain whole-milk Greek yogurt

lemon juice

garlic clove, finely grated

Kosher salt

Tbsp. olive oil

lavash flour tortillas

red onion, halved, thinly sliced

dill pickles, sliced crosswise 1/4" thick

mint leaves

Brush up on your barbecue skills with this smoked brisket tutorial.

Smoked Brisket

brisket

salt

black pepper

dark brown sugar

Aleppo pepper flakes

garlic powder

cumin

aluminum pans, for smoking

water, for smoking

Lump charcoal, for smoking

Hickory wood, for smoking Spray bottle, for smoking

apple juice

apple cider vinegar

Butcher’s paper, for smoking

White bread,

Barbecue sauce,

Pickles,

Coleslaw,

Potato salad,

The Ultimate Smoked Brisket

You can pickle just about any vegetables with this simple brine with 3 ingredients -- soy sauce, vinegar and sugar! Quick, delicious and crunchy!

Jangajji (Vegetable Pickles)

cucumbers (Kirby pickling cucumbers, Korean cucumbers)

onion

green chili peppers

soy sauce

sugar

vinegar (any clear type

Clean and cut the vegetables into bite size pieces, any way you want.

Pack the vegetables in jars or glass containers.

Add 2 cups of water to a small pot along with 1 cup of soy sauce and 1/2 cup of sugar. Bring it to a boil, and gently boil for 2 to 3 minutes over medium heat, until the sugar is dissolved. Turn the heat off, and pour in 1/2 cup of vinegar. Adjust to taste if necessary.

Pour the hot brine over the vegetables. If the vegetables are tightly packed in the jar, you don&#039;t need to weigh it down. However, make sure all the vegetables are submerged in the brine.

Close tightly with a lid, and leave it out at room temperature for a day or 2. Then refrigerate.  The pickles can be eaten the next day or so of pickling, but they will taste better as they mature.

Optional: To keep the pickles longer, you can pour out the brine into a pot and boil it for a few minutes. You can do this after 3 or 4 days of pickling at which time the vegetables have released their water content and diluted the brine. This time, cool it and pour back over the pickles before refrigerating.

This is not your ordinary recipe for pickles. This is an Asian-inspired, sweet and sour, and spicy recipe for pickled easy cucumbers! With just a few recipes, you can create simple yet original pickles that you can serve with everything: salads, burgers, tacos, nachos, soups, side dishes...

Spicy Sweet and Sour Pickled Cucumbers

qukes, Lebanese or English cucumbers (thinly sliced, with the skin on)

large shallot or red onion (thinly sliced)

white rice vinegar (seasoned

white granulated sugar

tsp salt

tsp chilli flakes

ginger

Using a mandoline or a very sharp knife (be very careful when using the sharp knife!) slice your cucumbers and a shallot or red onion. Push it to the bottom of a clean pickling jar and set aside.

In a bowl, mix together rice or apple cider vinegar, white sugar, salt, chilli flakes, and fresh ginger. Stir until all sugar and salt is fully dissolved.

Pour the brine over the cucumbers and shallot in the jar. Make sure they are fully covered with the brine.

Let it sit for at least 30 minutes before eating. Serve as a side dish or on your burgers, tacos, nachos, pizzas etc.

Once open the jar can be stored in a fridge for up to 1 week.

Pungent warning: These pickles will be more pungent/stinky the longer you brine them. You can eat them the next day, but if you want them more flavorful and crispy, brine them longer which also makes them more pungent! Taste the brine before you finish the final pickles. If you like your pickles more sweet, add a few teaspoons of sugar. Personalizing these pickles to your taste will make them extra special. I've tasted Vietnamese pickles from friends, family, restaurants and they're all different. Some are sweeter, tangier or saltier. Make them the way you want!

Vietnamese Pickles with Carrot and Daikon Radish (Đồ Chua)

lb. carrots (- julienned

lb. daikon radish (, cut same as carrots)

water (, slightly warm enough to dissolve the salt

white vinegar

In large pitcher or large bowl, mix water, vinegar, sugar and salt until everything is dissolved and combined well.

Place carrots and daikon in a clean, sterile jar. Fill with vinegar mixture until carrots and daikon are completely covered in liquid.

Cover jars and set in the refrigerator to pickle for at least overnight. Our ideal timing is to let the pickles sit for 3 days before eating. Pickles can last for about 3 weeks in the fridge. I like my pickles to sit for at least 3 days so that the carrots and daikon become more flavorful and sour. They will definitely be more pungent. You can eat them the next day and they'll be less vinegary, and definitely less pungent.

Shiozuke is the simplest Japanese pickle - Tsukemono. All you need is salt, water, and fresh seasonal vegetables. Try this pickle today to serve with your Japanese steamed rice and miso soup!

Tsukemono – Shiozuke (Salt Pickling)

eggplant ((Use Lucky Iron Fish to retain the color: See Notes))

Persian/Japanese cucumbers

daikon radish

celeries

carrots

water

20-100 g sea salt ((for 2 to 10% brine))

Gather all the ingredients. Also, prepare a clean container with a lid for each vegetable. You can also put all vegetables (except for eggplants) in one big container.

Decide the amount of salt you want to use and weigh the salt (Please read the blog post). This recipe is 5% brine (50 grams of sea salt in 1000 ml of water) and made double batch (100 grams of sea salt in 2000 ml of water) as I used a lot of vegetables to demonstrate.

Weigh each vegetable you’re pickling and write down the number. At the next step, you'll need to find out the weight of the heavy objects to put on the vegetables.

Figure out which heavy object to use. Make sure to include the plate that goes under the heavy object. The total weight (object + plate) needs to be 1.5 to 2 times of the total vegetable weight. You can use several plates, pie weights in a plastic bag, etc.

Measure the Weight (Important!)

Put the measured water and sea salt in the pot and let the salt dissolved completely over medium heat. You do not need to let it boil. You can turn off the heat once it’s warm and salt is completely dissolved. Let cool. Tip: In winter, it’s fast if you put the pot outside (leaving the lid slightly ajar). In summer, make the brine the previous day.

Prepare the Brine

Eggplants: Cut off the end of eggplants. When you are making Asazuke (quick pickles), cut the eggplant in half or cut a slit vertically about half the length in the eggplant to let the salt brine absorb. Otherwise, you don’t need to cut the eggplants. Place them in the container.&nbsp;Tip:&nbsp;To prevent the beautiful eggplants from discoloring, I used 'Lucky Iron Fish' - a cooking tool that retains colors and adds iron to foods. It is optional but worth investing especially if you need more iron in your diet. (See Notes).

Cucumbers: You don’t need to cut.&nbsp;Place them in the container.

Daikon radish: Peel and cut in half or quarters vertically depending on its size.&nbsp;Place them in the container.

Celeries: Remove the leafy parts and cut into the length that would fit in the container.&nbsp;Place them in the container.

Carrots: Peel and cut into the length that would fit in the container.&nbsp;Place them in the container.

Cut the Vegetable (If Necessary)

Eggplants: Pour the brine until they are submerged.

Place a plate on top of the vegetable, and then put a weight on the plate. You can use plates and pie weights. Make sure the vegetables are completely submerged. Place a lid on and close tightly.

Cucumbers:

Daikon radish:

Celeries:

Carrots:

To Pickle

Keep the tsukemono at room temperature for the best pickling. For my 5% brine, the best pickling time 8 hours. Tip: You can adjust the pickling time according to your preference. Dense vegetable takes longer time to pickle than less dense vegetables. Please read the blog post.

Pickling Time

Remove the eggplants and Lucky Iron Fish from the brine and transfer to a clean airtight container or resealable plastic bag.&nbsp;

Remove other vegetables from the brine and transfer to a clean airtight container.&nbsp;

To Take Out and Serve

Cut the tsukemono into slices when you are ready to serve.

Serve on a plate and enjoy!

To Serve

With 5% brine, you can keep the shiozuke in the refrigerator for up to 4 days. Do not cut the tsukemono into slices until you are ready to serve.

To Store

You can reuse the brine for up to a month. You may need to add more salt as the brine will become less salty.&nbsp; Also,&nbsp;it's good to boil the brine to keep it germ-free.

Reuse of the Leftover Brine

Eaten immediately, this pickle will have a punchy tang, perfect with strong cheeses, but by winter the flavours will mellow, ideal for sliced ham.

Autumn piccalilli with pear

cauliflower,

silverskin onion

courgette,

pears, cored, and cut as the courgettes

1.7l cider vinegar

fresh root ginger,

coriander seeds

tbsp brown or black mustard seeds

golden caster sugar

tbsp cornflour

tbsp English mustardpowder

turmeric

In a bowl, mix together the vegetables, pears and salt with 2 litres of cold water, then cover and leave overnight.

The next day, drain the brine from the vegetables, rinse briefly, then tip into a large saucepan with the vinegar, ginger, coriander seeds, mustard seeds and sugar. Bring to the boil and simmer for 8-10 mins until the veg is just tender but still with a little bite. Drain the vegetables, reserving the liquid, and set aside while you make the sweet mustard sauce.

In a large bowl, stir together the cornflour, mustard powder and turmeric, then gradually pour in the hot vinegar while whisking, until you have a lump-free, thin yellow sauce. Return it to the saucepan and bubble over a low heat, stirring constantly, for 4 mins until smooth and thickened. Stir in the veg and spoon into five sterilised 500ml jars while hot, then seal. Once cool, enjoy straight away, or store in a cool, dark cupboard for 2-3 months. Refrigerate once opened.

Vegan Burger Sauce - with the right sauce your burger becomes an unforgettable taste experience and this quick vegan burger sauce made from cashews, tomato paste, pickles and a few other spices this Burger Sauce does just that.  

This burger sauce is not just a great sauce for your next Veggie Burger, this sauce tastes great with anything like fries, salads or simply as a dip for vegetables.

Best vegan Burger Sauce (wfpb)

(75 grams) cashews

(60 ml) of water

tomato paste

(60 ml) pickle juice

pickle

tahini

Black Pepper

Dijon mustard

garlic

onion powder

Fried Pickles are a wonderful flavor and texture combination and perfect for an appetizer or side dish.

Fried Pickles Recipe

all-purpose flour

Italian seasoning (Greek seasoning

hot sauce

dill pickle slices, drained and dried on paper towels

Heat 1 1/2-2 inches oil in a heavy...

Heat 1 1/2-2 inches oil in a heavy bottomed pot over medium-high heat to 375-degrees F.

In a shallow bowl or rimmed plate, whisk...

In a shallow bowl or rimmed plate, whisk together flour, Italian seasoning, garlic powder, salt and pepper. Add hot sauce and water and mix until smooth.

Working in batches, add dried pickles to the...

Working in batches, add dried pickles to the batter, gently toss to coat. Using a slotted spoon (or Chinese Spider), remove pickles from the batter and let excess drip off. Gently add pickles to the oil one at a time. Fry for about 1 1/2-2 minutes or until golden. Remove and let drain on paper towels. Monitor oil temperature as batches are frying to maintain consistent 375-degrees F.

Serve with Comeback Sauce and/or ketchup.

Bacon-wrapped pickles are the new pigs in a blanket.

Bacon-Wrapped Pickles

mini dill pickles

(8-oz.) block cream cheese,

c. shredded cheddar

garlic, chopped

bacon,

These were the hit of the party! I baked at 400 for 18 minutes then broiled for 5 min. They were perfect, so attractive, and super tasty. A keeper for sure.

When we do bacon wrapped foods, we cook the bacon for a short while first - until about 1/2 done.  That way you don't have to cook the appetizers an extra amount of time and taking a chance the stuffing will get burned.

https://streaming.hearstdigitalstudios.com/f956e0ba-685f-4c2a-9d80-7811ed88065c/video_rover_16x9_1080p_hd_1562858021_16215.mp4

For pickle lovers, these bacon-wrapped pickles trump pigs in a blanket any day.

Pickle Lovers, Your Day Is About To Get A Whole Lot Better With These Bacon-Wrapped Pickles

Pickled Beets

beets,

shallots,

rosemary

olive oil

red onion, thinly sliced

tarragon wine vinegar

Roast the beets: Heat oven to 400ºF.

In a large bowl, toss the beets, shallots, and rosemary with the olive oil. Place into a foil pouch and roast in the oven for 40 minutes.

Roasted Beets

Remove the skin from the roasted beets and thinly slice. Arrange in 1-quart jars, alternating layers with the onion. In a small pot, boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.

Super easy and quick pickled carrots and daikon recipe.

Quick Pickled Carrots and Daikon

Korean radish

carrots ((7 ounces), julienned)

white sugar

apple cider vinegar rice

Combine the pickle brine in a saucepan and boil on medium heat until the sugar dissolves (3 to 4 minutes). Stir occasionally. Remove from the heat and cool it down.

Place the julienned radishes and carrots into a sterile pickling jar and pour over the brine. Close the lid. Gently move the jar around a little bit to make sure the brine is touching the all radishes and carrots.

Leave the jar at room temperature for 3 to 4 hours then move to the fridge. Chill the pickles for 30 mins to 1 hour before serving for optimal taste.

The pickly crunch you should master since it&#039;s in so many Vietnamese recipes. Luckily Vietnamese pickles (Đồ Chua) is cheap and easy to make!

Vietnamese Daikon &amp; Carrot Pickles Recipe (Đồ Chua)

lb daikon radish

lb carrots

tbsp white sugar

tbsp distilled vinegar

Peel daikon and radishes, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.

In a large bowl, sprinkle with salt evenly and toss to coat. Soak for 15 minutes.

Rinse thoroughly to remove the salt and in small handfulls, squeeze to remove as much moister as you can.

Add to jars, filling almost to the top.

Boil water then add sugar, mix to dissolve, then add vinegar.

Add the liquid to jars to fully submerge daikon &amp; carrots. Add extra water if needed to cover the veggies.

Screw on the lids, store at room temperature until pickled to your taste, checking every 12 or 24 hours. It usually takes 2-5 days depending on the temperature.

Refrigerate when ready, for up to 3 weeks, or until too sour or veggies lose their crunch.

Vinegar Solution

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