Get yourself into a pickle

August 5, 2015 by Cheryl Wixson on Columnists, Maine Dish – We Americans love our pickles; sweet pickles, sour pickles, tiny gherkins, bread and butter pickles, pickle chips and more. The term pickle is derived from the Dutch word pekel, meaning brine. Every cuisine has its own variation of pickled vegetables. Here in North America, […]

Fermenting Revolution: The Universal Fermented Pickle Recipe

By Kevin West – – 7/27/2015 8:57:00 AM Making fermented pickles requires us get friendly with bacteria. As discussed in my previous post, a pickle is nothing more than a vegetable preserved in an acidic brine. Acid is the silver bullet against botulism and also gives pickles their signature tangy taste. For quick pickles, often called […]

In a real pickle

By Kitsey E. Burns – kburns@civitasmedia Who doesn’t like a pickle? Ok, well, I’m sure there are some who don’t, but that’s OK, more for us! Summertime is in full swing and my cucumber vines are producing like crazy. I’m pretty excited about it because I love to can pickles. This year I […]

Jalapeños bring zing to enchiladas

By Linda Gassenheimer, Tribune News Service Published: July 21, 2015, 6:00 AM Tortillas have become part of mainstream American cooking, and it’s no surprise. Whether made from flour or corn meal, they’re easy to use and are readily available. Cooking the tomato sauce with whole jalapeño peppers gives it just a hint of hot […]

Okra Pickled in the Mexican Fashion recipe

By Judy Walker, | The Times-Picayune Follow on Twitter A recipe printed in 1997 originated with chef Katie Sutton ofTthe Hess Collection Winery in Napa Valley. Okra Pickled in the Mexican Fashion Makes 6 pints 1 pound okra 1/4 cup salt 6 cups water 3 cups cider vinegar 2 medium onions, thinly sliced 10 […]