5 foods you didn’t know you could pickle
They said it couldn't be done. Pickle everything from mangoes to cherries to radishes to red peppers with our tips.
There's a lot more to pickling than sticking cucumbers in a jar and letting them sit in a bath of spices and vinegar. Pickling, essentially the process of immersing vegetables in a brine of vinegar, salt and spices in order to extend their shelf life, is also one of the best ways to make your produce last through the coming colder months of the year.
The types of spices, how much salt (or sugar) and what kind of vinegar you use can vary according to your tastes, preferences and the type of food you're pickling. Which brings us to our next point: What kind of foods should you pickle?
Israeli Kitchen's dedicated staff of home chefs and bloggers knows a thing or two about creativity. So we tapped their expertise to gather the most refreshing takes on preserving produce for winter. Get those jars ready!
There's this magical condiment called amba sauce that's used in some Mediterranean dishes. Originating in India (amba means mango in Sanskrit), amba sauce has been adopted and adapted into Israeli cuisine. You'll find it served over sabich, shawarma, falafel and any number of Mediterranean dishes. The base for this sauce? Pickled mangoes. Here's how to make it.
This is America, and we like fast. Fast food, fast cash, fast friends. But what about fast pickles? Sure, sometimes good food takes time, but not these pickled radishes, which are a great way to experiment without the risk or intimidation of home canning.
Vegetarian blogger Jerry James Stone's dill radish recipe is super easy to make, requires only 24 hours of wait time and is a great way to add more radishes to a diet that probably includes zero radishes. Here's how to make them.
Pickled red peppers
This pickling technique yields a nice, refreshing change to standard peppers. In this case, though, it's better to buy fresh peppers and use them right away than try to pickle peppers that are on their last legs. Remember, good pickles are made with good food. Stone, a big fan of pickling, recommends red bells that
are from the
farmers market, at the peak of freshness and fragrance. Here's how to make them.
In this recipe, sweetness and spice turn ordinary cherries into rich, flavorful delights. And the best part? They will keep in the fridge for up to a year. That's quite a bit longer than fresh cherries, which always seem to get forgotten about in the crisper and spoil after only a few days. This way, you'll have a tasty, natural treat all winter long. Here's how to make them.
If you're from the South or have spent significant amounts of time there, you might have heard of pickled peaches. Southern folks have no limits when it comes to preparing peaches in unusual and delicious ways. Same goes for these pickled peaches, which are perfect for eating in the winter when it's harder to find fresh peaches. This recipe from Saveur requires a little time and patience, but let's face it: it's the middle of winter, and you're got nothing but time. Here's how to make them.
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