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by Sarah Steimer Swiss chard stems, chopped 1/4 cup distilled white vinegar 1/2 cup sugar 1/4 cup onion, sliced 1-2 tablespoons Sriracha 1 small sprig dill Add chard stems and onions to a small jelly jar — I went with a small jar in this instance because even a full bunch of chard won’t yield […]

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by Caitlin Saniga 1 1/2 ounces fresh ginger, peeled and sliced thinly 1/2 cup rice wine vinegar 1/2 cup apple cider vinegar 1/4 cup water 1/4 cup sugar 1 teaspoon salt 4 whole peppercorns 5 or 6 medium beets, peeled and sliced into 1/8″-thick rounds Combine the ginger, vinegars, water, sugar, salt and peppercorns in […]

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by Sarah Steimer  1 large handful of yellow wax beans or green beans 2 garlic cloves, halved 2 dill sprigs 1 tarragon sprig 1 teaspoons whole black peppercorns 1 teaspoon prepared horseradish 6 tablespoons distilled white vinegar 3 tablespoons kosher salt 3 teaspoons sugar 1/2 cup plus 2 tablespoons water Trim the stem ends of […]

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by Caitlin Saniga 6 peaches 1 vanilla bean (split and seeded) 2 cups white wine 1 cup cider vinegar 1 cup honey 1/2 cup raw sugar juice of 1 lemon Bring a large pot of water to a boil. Add the peaches, let them cook for about 15 seconds, and then quickly remove them with […]

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by Sarah Steimer NOTE: For any of these peppers, de-seed them entirely or at least some, depending on your heat tolerance. 3 medium-sized banana peppers, sliced a little thinner than a 1/2-inch thick 1/2 jalapeño pepper, sliced thin 1/4 sweet onion, sliced 1 small cucumber, sliced a little thinner than 1/2-inch thick, then quarter these […]

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by Caitlin Saniga 4 small pickling cucumbers 1 small bunch dill 4 cloves garlic, peeled and trimmed 1 cup white vinegar 1 cup water 1 tablespoon pickling salt, which you can find in the canning section of your grocery store Cut each cucumber into 6 lengths. Pack the cucumbers, dill and garlic into 2 wide-mouth […]

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by Sarah Steimer

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by Caitlin Saniga

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