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Posts Tagged ‘pickles’

  1. Pickled Radishes, Cooking my CSA part 2!

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    June 6, 2013 by Emily

    I mentioned yesterday in my first CSA post that I was making pickled radishes. I LOVE pickled radishes, honestly I could probably demolish one of the jars in my fridge in one sitting.

    pickles1

    These pickles are one of those sides that take almost no time or effort to make, but they are SO GOOD, and you get a lot of “OOOOOs and aaaaahs” when you bring a homemade jar of pickles to the table.

    pickles2

    What You’ll Need:

    1/2 pound of round red radishes, thinly sliced
    1 carrot, thinly sliced
    1/2 red onion, thinly sliced
    handful of cilantro, minced
    1 cup of white vinegar
    1 cup of apple cider vinegar
    1/4 cup sugar
    1 teaspoon salt
    Optional: 1 teaspoon sriracha

    Method:
    1 – In a small saucepan, heat the two vinegars, sugar, salt and sriracha until it starts to simmer and the salt and sugar have dissolved. 2 – Let the mixture cool to room temperature…Go ahead and prep the veggies while you wait! 3 – Mix the veggies with the cilantro and pack into jars, I used 2 pint mason jars, put plastic works too! 4 – Pour the vinegar mixture over the vegetables, filling the jars until the liquid just covers everything. 5 – Allow the pickles to do their thing in the fridge for at least 4 hours before eating… the longer they sit the more the flavors meld together into deliciousness.

    I’m a fan of putting pickles on any dish (pickles and hot dogs… don’t knock it ti’ll you’ve tried it), but if you’re stumped about what to put them on consider these as an alternative to slaw on fish tacos, or a topper for lettuce wraps!


  2. Jalapeno Basil Pickles

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    April 30, 2013 by Jenn

    JALBASILPICKLES

    I’m sorry about the crickets over here lately. Things have been a little hectic. I’m planning my move to Richmond at the end of May and Emily’s been working on her wedding. So as an  ”I’m Sorry” present, I give you these delicious pickles. There are hundreds of pickle recipes out there but this one is by far my favorite. The jalapenos add a little bit of a spicy flavor that will make any sandwich even more awesome!

    Ingredients:

    1 cucumber, sliced or speared, whatever kind of pickles are your favorite!
    1 TBSP peppercorns
    1/2 C sliced jalapenos
    1/2 C chopped fresh basil
    1/2 C white vinegar
    1/2 C water
    1 TBSP sugar
    2 TSP salt

    Method:

    Place the first 4 ingredients inside a mason jar and mix them up a little with a spoon, set aside. In a liquid measuring cup combine the vinegar, water, sugar, and salt. Mix well so that the sugar and salt dissolve. Pour the liquid mixture into the jar and put on the lid. Shake well and set in your refrigerator. All done!

    JALBASILPICKLES2

     

    If you are sensitive to spicy foods, removing the seeds from the jalapenos first will help keep them from being so spicy. Remember that the longer the pickles sit in the jar, the stronger the flavor will be. They will last for a couple weeks in the fridge before they start to get weird. Enjoy!


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