How to Make Quick Pickles out of Pretty Much Anything

How to Make Quick Pickles out of Pretty Much Anything

Quick pickles, or refrigerator pickles are vegetables or fruit that are packed in a hot brine and kept in the fridge. They are not fermented, and they don’t cook as much as with traditional canning methods so they retain some good crunch. Quick pickling is a perfect way to go if you have a small amount of veggies and it’s not worth it to set up a big canning production.

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The Skillet Salad - A Dinnertime Strategy

The Skillet Salad - A Dinnertime Strategy

The beauty behind the skillet salad is that the residual heat from a skillet, combined with the hot stuff you cooked in it give the more traditional leafy elements of the salad a chance to get just a little bit warm and (yes) even slightly wilted in the heat. The result is a more succulent leaf. It makes the greens a bit juicier, rather than straight up crunchy. If you’re weird about wilted greens (and I am with you in certain situations), go with a leaf that is acceptable to you in either it’s raw OR cooked form. Something like Kale, Escarole or mustard greens). If you’re one of those people who like two hour old Caesar Salad, and I know you’re out there - you’re going to LOVE this.

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