A proven recipe for fermented baby pickles. These cornichons make a great snack or addition to a charcuterie plate.
Category: pickles
These mushrooms are a good accompaniment to a tray of antipasto. They will not only look good aside my home-cured meats, they will also bring a complimentary earthy flavor.
This recipe is for those folks who dream of a barrel full of pickles in the basement. A barrel you can visit anytime, lift the lid, reach below the brine, and pull out a delicious whole fermented cucumber.
What can I do with the delicious leftover brine when the pickles are gone? Use it to make the best fried chicken!
By using the best chilies, the best ingredients in the adobo, and the right combination of spices, I knew I could knock this fastball out of the park!
This has to be my favorite kimchi. A few years ago, I ran several experiments on this recipe to see what folks liked, and this recipe was the result. It’s a spicy pickle with the perfect combination of salty, sweet, spicy and umami. Every ingredient contributes.
Sometimes I eat something and it is so good, I just have to know how…
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While I’m on the topic of fermenting things in crocks, I might as well share…
