Tag Archives | In a Pickle

Homesweet Homegrown Winners + Recent Recipes Elsewhere

Thanks to all of you who took the time to enter the Homesweet Homegrown giveaway last week! Winners of the books and seed kits are commenters #153 (llp) and #544 (Sarah). I’ll have another giveaway up tomorrow, so check back for that!

I don’t know if you’ve noticed, but recipe posting has been a little around these parts lately. I hope to remedy that soon. However, in the meantime, I thought I’d point out some the recipes I’ve written for other websites, in the hopes that it will satisfy your hunger for new preserving recipes.

Pickled Garlic Scapes – These are one of my favorite pickles. Garlic scapes are in right now (at least in my area) and their season doesn’t last long, so put some in jars today!

Pickled Spring Onions – I love these on burgers. A jar made now will be wonderfully pickle-y in time for July 4th cookouts.

Pickled Harukei Turnips – A quick pickle made from those white, creamy Japanese turnips.

Raspberry Jalapeno Jam – Sweet, spicy and so good with creamy goat cheese.

Honey Sweetened Strawberry Jam – If you’re trying to avoid refined sugar, this is a great one.

Pickled Blueberries – These are so good tossed on top of salads.

Seasonal Flatbreads – My June piece in Grid Philly was all about flatbreads. They are delicious! The piece is on pages 18-19.

Comments { 14 }

Curds, Pickles and Soups! Oh My!


This morning while I was bending over to make the bed, I felt a noisy ping in my lower back. I went from feeling entirely energetic and ready to leap mountains to a painful lump, crawling for a heating pad.

I shelved my cooking schedule and spent the day on the couch watching mindless TV. After a couple of doses of Ibuprofen, some gentle yoga and plenty of quiet time, I’m feeling better. While I continue to recuperate, check out a few recipes I’ve cooked up recently for some other websites.

orange cardamom curd

Orange cardamom curd. I made this for Simple Bites and it’s positively dreamy. I ate it this morning stirred into yogurt and later went back for a spoonful as an afternoon pick-me-up.

pickled Brussels sprouts

For my latest In a Pickle column, I pickled a pound of Brussels sprouts. They are yummy and my new favorite thing is to eat them along side a bowl of chicken soup.

marinated carrots

Though this recipe is more marinated salad than pickle, it is very much worth making. I cooked it up when I was still out in Portland. Both my parents went back for seconds and my aunt asked for the recipe. Not bad for a quick, cheap and simple salad.

lentil soup

Finally, for my most recent piece for the FN Dish, I made Alton Brown’s lentil soup recipe. It’s easy, inexpensive and warming. This is another one I made while out in Portland and I froze the bulk of it in lunchtime-sized portions for my mom. It was nice to know that I left her with a week’s worth of stressless mid-day meals.

Just one word of advice if you do choose to make that recipe. Go easy on the salt, particularly if you’re using boxed stock. I followed the recipe exactly and ended up having to add extra water to counteract the effects of the salt. Beyond that, it was excellent.

Comments { 21 }

Preserves in Action: Pickled Cranberries

arugula salad with pickled cranberry vinaigrette

Over the weekend, I made a batch of pickled cranberries for my Serious Eats In a Pickle column. I figured it was a fun, seasonal pickle and a good one to feature in the days before Thanksgiving. What I didn’t anticipate was that it would rocket so quickly to the top of my favorite preserve list.

pickled cranberries

I made these on Sunday night and I’ve eaten them in one way or another everyday since. On Sunday, I realized that they were nothing so much as a chunky shrub (or drinking vinegar) and stirred them into a bit of sparkling water for a fancy “cocktail” to go with dinner (though I love a good, boozy drink, I have a teeny, tiny tolerance and so often skip the intoxicants).

On Monday, I whisked some of the cranberries into some olive oil and drizzled it over a mess of arugula and goat cheese and topped the whole thing with a big of not-very-sweet granola for some crunch. That’s the salad you see above. It was refreshing, filling and perfectly seasoned. I think it’s my new house vinaigrette.

pickled cranberries

Yesterday, I made little stacks of baguette, clothbound cheddar and pickled cranberries, for a sweet, savory, astringent snack. I’ve not eaten them yet today, but we have so many hours to go before bed. I’m sure I’ll work them in somehow. Tomorrow, they’re going on turkey.

If you still have time before Thanksgiving and want to sneak more more condiment on to the to-do list, I do recommend this one. However, even if you can’t imagine the idea of cramming even another thing into your pre-holiday plans, I still think you should make these pickled cranberries once turkey day has passed. They are my new favorite thing and I think they just might become yours as well.


Comments { 20 }

Recent Recipes from My Serious Eats Column ‘In a Pickle’

pickled hot pepper rings

If you’re a long time Food in Jars reader, you might have noticed there’s been a serious dearth of new pickle recipes on the site. It’s not that I stopped suspending fruits and vegetables in puckery brines, it’s just that I got a pickling gig with Serious Eats. Once a week, I offer up a seasonal pickle recipe in a column we call ‘In a Pickle.’ Starting now, I’m going to recap those recipes on an occasional basis, in the hopes that it will help you folks find something new and delicious.

Last week, I made a batch of hot pepper rings. The brine has a red wine vinegar base and the finished pickles are wonderfully tangy and hot.

finished pickle

Before that, I pickled up a small sugar pumpkin. I know that I go on and on here about how pumpkin isn’t safe for boiling water bath canning, but this is the one exception. If you cut the pumpkin in small enough pieces and submerge it in a undiluted vinegar brine, you’ve got yourself one heck of a tasty (and safe) pickle.

pickled golden beets

The week before that, I made three pints of pickled golden beets. Those beets were so incredibly sweet that I didn’t add even a speck of sugar to the brine and still, they are so sweet ‘n tart.


Quick pickled radishes. A fridge-only pickle so that they retain their crunch. Tangy. Bright pink. Good on tacos.


Pickled Seckel pears. They are adorable and taste like Christmas. I’ve made a ton to give as gifts this year (only to the deserving, though).

To see the complete archive of recipes I’ve cooked up for ‘In a Pickle,’ click here.

Comments { 12 }