by Sarah Steimer
Posts Tagged ‘vinegar’
Squash blossoms with ricotta, corn and black beans and a roasted jalapeno chimichurri
Posted in Recipes, Side dishes, tagged appetizer, beer, beer-battered, black beans, chimichurri, cilantro, corn, flowers, food, jalapeno, parlsey, recipe, ricotta, Sarah Steimer, SoHungryBlog, squash blossoms, vinegar on August 22, 2014| 2 Comments »
Savor It: Hot pepper jam
Posted in Recipes, Side dishes, Snacks, tagged bell pepper, food, fresno chiles, green apple, jalapenos, jam, jelly, peppers, preserving, recipe, red pepper, Sarah Steimer, savor it, SoHungryBlog, sugar, vinegar on August 29, 2013| 5 Comments »
Peperonata with feta and pita
Posted in Main dishes, Recipes, Side dishes, tagged bell peppers, crushed red pepper, feta, food, garlic, onion, parsley, recipe, roasted peppers, Sarah Steimer, SoHungryBlog, tomato paste, vinegar on August 27, 2013| Leave a Comment »
by Sarah Steimer

When I initially bookmarked this recipe, I thought the result would be something a bit more like what one of my favorite recipes serves. Sadly, it was not. But it was still pretty delicious! I added the feta aspect, which I think really helped kick it up.
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Slow-cooked pork tacos with pickled corn
Posted in Main dishes, Recipes, Side dishes, tagged corn, cumin, food, garlic, jalapenos, lime juice, Mexican, onion, pickles, pickling, pork, pork butt, pork shoulder, recipe, Sarah Steimer, serrano pepper, SoHungryBlog, tacos, tomato sauce, tomatoes, vinegar on August 21, 2013| 2 Comments »
by Sarah Steimer

This was not a particularly small serving, and I had seconds. I love Mexican-style food all year, but there is nothing like tacos at the peak of summer vegetable season.
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Skewered: Sambal chicken skewers
Posted in Guides, Main dishes, Monthly themes, Recipes, tagged brown sugar, chicken, chili paste, fish sauce, food, ginger, grill, grilling, kebab, recipe, Sarah Steimer, skewer, skewered, SoHungryBlog, sriracha, summer, vinegar on July 10, 2013| Leave a Comment »
Lickety Split: Sriracha-pickled Swiss chard stems
Posted in Guides, Monthly themes, Recipes, Side dishes, Snacks, tagged food, onion, pickling, preserving, recipe, Sarah Steimer, SoHungryBlog, sriracha, Swiss chard, vinegar on August 31, 2012| Leave a Comment »
by Sarah Steimer

I normally chop up all my chard stems and throw them into whatever recipe I’m making, but I’m sure there are instances when that doesn’t work. For those times, pickle them!
- 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 many stems.
Whisk together the vinegar, sugar, Sriracha and dill until the sugar has disintegrated. Pour over the chard stems and onions, covering everything (add water if it doesn’t cover completely.
Refrigerate for a few days.
Recipe adapted from: Bon Appetit
* Lickety Split is our August guide that features recipes for quick pickles, or pickles you can make in minutes and store in the fridge. See all of our Lickety Split pickle recipes here.
Lickety Split: Horseradish-pickled wax beans
Posted in Guides, Monthly themes, Recipes, Side dishes, Snacks, tagged dill, food, garlic, green beans, horseradish, peppercorn, pickling, quick pickle, recipe, Sarah Steimer, SoHungryBlog, tarragon, vinegar, wax beans on August 24, 2012| Leave a Comment »
by Sarah Steimer

You really do have to like horseradish for this recipe – which I love. The beans stay really crisp and the horseradish and peppercorns give them a nice zip.
- 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 the beans and pack them into a 16-ounce jar, trimmed ends facing up. Add the garlic, dill, tarragon, peppercorns and horseradish to the jar.

I’ve just been snacking on these beans straight from the fridge. They’re great just with a simple lunchtime sandwich.
In a small bowl, combine the vinegar, salt, sugar and water. Whisk until the salt and sugar have dissolved.
Pour the liquid into the jar to cover the beans. If the beans are not covered, add some water to cover.
Let rest in the refrigerator for 24 hours before serving.
Recipe adapted from: Food & Wine
* Lickety Split is our August guide that features recipes for quick pickles, or pickles you can make in minutes and store in the fridge. See all of our Lickety Split pickle recipes here.