Instructions for lacto-fermenting hot peppers into delicious pickles. These tips will help turn your peppers, whatever the variety, into pickled peppers.
Giardiniera comes from the word "giardino," or garden in Italian, and is literally a garden pickle.
Fermentation goes against many rules that we have grown up with — don’t eat food from a can with a dented lid, that is frothing, or that has a bit of mold on top. Here is a a quick visual guide to common fermentation sights — but I don’t want to call it troubleshooting because often these things that look wrong are in fact fine.
Okra should be a staple of every Southern garden, but most folks don’t grow it because they have no idea what to do with it. If you have a basket full from the garden or want to experiment with a few pounds from the store or the farmers market, give this pickled okra recipe a try.
The white part of watermelon rind makes a delicious pickle! Be sure to take a little time to make some for a garnish on sandwiches or as a key ingredient in Red Pepper Relish. The recipe below has won several ribbons in State Fairs over the years.
Adding fermented vegetables for vibrant, fresh lunch ideas that will keep things interesting, local, healthy and kid friendly.
Have you ever wanted to make your own pickles, but became discouraged and overwhelmed with the amount of work involved with traditional recipes? Well, here’s a recipe that’s quick, easy and made right in the jar. These fermented dill pickles take very little work or prep time and are delicious, healthful and ready to eat in a week.
Pickling Brussels sprouts is an easy, cost-effective canning project. If you like pickled asparagus or pickled green beans, you’re sure to love pickled Brussels sprouts.
An adaptable recipe for making fermented pickles from sturdy summer vegetables including cucumber, green beans, zucchini, and more.
There are many delicious ways to preserve corn. Canning and freezing are popular methods. However, pickling, drying, and salting are other good food preservation methods to consider for this summer vegetable.
A fast, simple, USDA-approved technique to make delicious pickles from almost any vegetable.
Radishes are among the very first non-leafy greens available in the spring. While radish pickles can be canned, I find them more delicious as refrigerator pickles. They can last up to 2 months (but trust me, you’ll eat them long before that time). I create all kinds of variations: Asian-style for use in ramen, sweet, spicy, citrus, and more.
Has your cilantro run wild? Pickle the green seeds for use in fish, meats, curries and salsas.
Rediscover the lost art of pickling eggs with this how-to article.
West Indian Gherkins are disease-resistant, heat-tolerant, prolific, easy to grow, ideal for hot humid climates, and make delicious pickles. Plus, you can save your own seed.
Three essential tools for opportunistic canning.
What to do with all that surplus asparagus? Maybe you have too many pole beans? Or okra? This is the best ever recipe for pickling extra asparagus, and the recipe can also be modified for any thin vegetable you might have from your garden's bounty! Canning is such fun!
Pickled duck eggs pair well with Asian flavors in this easy recipe.
Pickled garlic is both delicious and easy to make. Ever wondered why pickled garlic turns blue? Find out here!
The thing about self-sufficiency, working with nature, making delicious food: There’s always something new to learn.
There's no need to be afraid of canning. With basic skills a cook can safely prepare and process excess produce during the summer and have a ready supply all winter. An easy way to start is with dill pickles, with extras like garlic and hot peppers.
Trying to decide the best way to trellis my cucumbers and learning some new techniques.
Duck eggs are incredibly rich and tasty, and pickling them takes them to a new level of awesomeness.
You can pickle any kind of egg, includin delicate and delicious quail eggs.
Discovering an outsized pickling tub in our shed inspired me to try this tasty local recipe for greens preserved in soy sauce, vinegar, and sugar.
A traditional fall recipe for the Japanese version of sauerkraut.