These long, pickled pepper strips are the perfect fit for tacos, nachos, or any favorite sandwich that needs spicing up.
This simple recipe is a perfect introduction to brining or fermenting. Choose your favorite vegetable and garden-fresh herbs and let the salt water brine do the preserving work.
Add a little heat to your bread and butter pickles!
Vietnamese cuisine is characterized by a balance of hot, sour, salty and sweet flavors. These pickles hit the flavor nail on the head and are traditionally served atop of bahn mi sandwiches, but you can use them however you like. Even try them on your next pulled pork sandwich!
This recipe works with red beets, too, but golden beets are less likely to stain your fingers or your apron.
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
These tangy and slightly spicy Mexican-style pickles are perfect for snacking or topping tacos. If you like things really spicy, add a few more jalapenos to the mix!
Jicama is a little known tuber from Mexico that is finally getting the spotlight it deserves. Juicy and crunchy with a sweet finish, try it here in this twist on a classic south-of-the-border fruit combination.