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Pickled Red Cabbage, Cauliflower and Carrot

Want to make some nice mixed pickles? Here is a quick and easy recipe to help you. With carrot, cauliflower, and red cabbage, these delicious pickles will definitely spice up your burgers!

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Ingredients Needed for Pickled Red Cabbage, Cauliflower and Carrot

3 carrots
½ cauliflower
1 red cabbage
celery leaves
1 tablespoon black pepper corns
2 tablespoons of salt
4 cups of water

How to Make Pickled Red Cabbage, Cauliflower and Carrot

  1. Thinly slice the carrots.
  2. Slice the red cabbage in halves and then slice each half in quarters. Break down the cauliflower into bite-sized florets.
  3. Grab 3 jars, around 800 ml each. Fill them with carrot, cauliflower and red cabbage. Press them down and add as many as you can.
  4. Top with celery leaves and peppercorns.
  5. Heat the water in a saucepan over medium heat. Add the salt, and let it boil for 2-3 minutes.
  6. Slowly pour water in the jars, carefully so you don’t overfill them. Secure them with lids and leave them for 2-3 weeks in a cold place.

Pickled Red Ruffled Pimientos

Making delicious pickled pimientos is a time-honored tradition passed down from generation to generation. If you’ve never had the chance to make them, then we are here to tell you that the wait is over! Try this simple recipe and you’ll never buy them from the store again.

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Ingredients Needed for Pickled Red Ruffled Pimientos

3 pounds of red ruffled pimiento
1 cauliflower head
5 cups of water
2 tablespoons of sugar
2 tablespoons of salt
3 bay leaves
1 tablespoon black peppercorn
2 teaspoons of mustard seeds

How to Make Pickled Red Ruffled Pimientos

  1. First clean the pimientos of all the seeds and cut the bell peppers into strips about 1 inch (2.5 cm) wide and 2 inches (5 cm) long.
  2. Slice the cauliflower into smaller florets.
  3. Add the water in a saucepan over medium heat and bring it to a boil. Add sugar, salt, bay leaves, peppercorns, and stir. Add the sliced pimientos and cauliflower and boil them for about 5 minutes.
  4. Take them out and add them into 3 jars, around 800 ml each.
  5. Top with mustard seeds. Keep them for about 3-4 weeks in a cold place.

Pickled Cucumbers

What’s easier isn’t always better. Take for instance, pickled cucumbers! You’d probably buy them in the store, but you don’t really know what kind of preservatives can be found in the jar. The better option is always going the homemade way. The pickled cucumbers are ready in no time, and they have a rich, fantastic flavor thanks to the dried dill, horseradish, mustard seeds, celery, and the ever-present salt.

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Ingredients Needed for Pickled Cucumbers

3 pounds of cucumber
1 ounce horseradish
2 garlic cloves
dill
3 teaspoons of mustard seeds
celery leaves
2 tablespoons of salt
4 cups of water

How to Make Pickled Cucumbers

  1. Add the cucumbers in a large bowl of water so you can clean them.
  2. Slice your horseradish into long, thin sticks.
  3. Grab 2 jars, approximately 800 ml each. Add garlic and dried dill on the bottom. Stuff as many cucumbers as you can. Add the horseradish sticks between the cucumbers. Top with celery leaves and mustard seeds.
  4. Add the water in a saucepan and bring it to a boil. Add the salt, and stir for 1-2 minutes.
  5. Fill the jars with salty water. Secure them with lids and let the cucumbers rest in a cold place for 2-3 weeks.

Double Burger With Mozzarella and Pickles

When you’re consumed with hunger, you shouldn’t wait until it gets unbearable. But that doesn’t mean heating up some packaged food. It only takes 20 minutes to make a double burger with mozzarella and pickles. And we dare say it’s fun, too! Bonus: it’s a healthier alternative to using the microwave!

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Ingredients Needed for Double Burger With Mozzarella and Pickles

1 burger bun, cut into 3 slices, horizontally
2 burgers patties
1 ½ tablespoons of vegetable oil
salt
pepper
1 teaspoon mustard
1 teaspoon ketchup
6 lettuces, small
2 mozzarellas
1 red onion
1 red bell pepper, roasted
1 tablespoon garlic sauce
1 pickle, sliced

How to Make Double Burger With Mozzarella and Pickles

  1. Heat 1 teaspoon of vegetable oil in a skillet and toast the burger bun slices on both sides. Set them aside.
  2. In the same skillet, add 1 tablespoon of vegetable oil and lay in the burger patties. Season them with salt and pepper.
  3. Fry the burger patties for 4 minutes on both sides for medium-well. For well-done, add about 1 minute for both sides.
  4. Turn them over with a spatula, and you should see a nice and dark, golden-brown sear on the underside. Set aside.
  5. Start shaping the burger: spread 1/2 teaspoon of ketchup and 1/2 teaspoon mustard on bottom of the bread bun. Add 3 lettuce leaves, the first burger patty, 1 slice of mozzarella, red onion and half of the roasted red bell pepper. Spread the garlic sauce. Add another burger bun slice. Spread some more ketchup and mustard. Add 3 more lettuce leaves. Add the second burger patty, the other half of the roasted red bell pepper, pickles, and one more mozzarella slice. Close the burger with the third bun slice and fix it with a skewer.
Red Cabbage and Pickle Baguette Hot Dog

Red Cabbage and Pickle Baguette Hot Dog

Let’s put together some home-made street food (pun intended). Make your own hot dog, only this time use a demi-baguette. Also add a hot and deliciously sour mildly crunchy mixture of red cabbage, pickle, chili, and whole grain mustard.

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Ingredients Needed for Red Cabbage and Pickle Baguette Hot Dog

2 ounces of red cabbage, shredded
1 small pickle, diced
1 red chili, sliced
1 green chili, sliced
1 tablespoon whole-grain Dijon mustard
1 demi-baguette
1 cooked hot dog sausage
ketchup for serving

How to Make Red Cabbage and Pickle Baguette Hot Dog

  1. Add the red cabbage, pickle, red and green chili, and whole grain mustard to a small bowl. Mix until even.
  2. Cut the demi-baguette horizontally in half. Add the veggie mixture, hot dog sausage, and some ketchup and serve.
Superfoods trending in 2020

Top 10 Superfoods Trending in 2020

Modern consumers need dietary solutions that will help them meet their health, budget, and weight expectations. The following ingredients reached the top 10 list of superfoods trending in 2020. 1. Fermented foods, such as yogurt and kefir Fermented foods are the ones containing yeasts and bacteria. This year, they have made it to the top

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Pan-Fried Pork Belly with Soy Honey Glaze

Pan-Fried Pork Belly With Soy Honey Glaze

Did you know that you can upgrade the already super-tasty pan-fried pork belly? You can do it the Asian way, by spicing them and shortly marinating them in soy sauce, honey, and brown sugar. Serve them with sweetened carrots and sour pickles. Now, is this salty sweetness or, sweet saltiness?

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Ingredients Needed for Pan-Fried Pork Belly With Soy Honey Glaze

3 ounces pork belly, sliced (6 strips)
2 teaspoons soy sauce
2 teaspoons honey
1 tablespoon brown sugar
1 teaspoon Chinese five-spice
nutmeg
4 carrots, julienned
1 tablespoon sugar
1 tablespoon lemon juice
6 lettuce leaves
3 pickles, julienned
sesame seeds (for garnishing)

How to Make Pan-Fried Pork Belly With Soy Honey Glaze

  1. Lay the pork slices in a roomy tray or dish. Drizzle with soy sauce and honey.
  2. Add the brown sugar and season with the Chinese five-spice and nutmeg. Carefully pat to coat the slices of pork. Set aside for 10 minutes.
  3. Add the carrot sticks to a bowl, sprinkle them with sugar, and drizzle them with lemon juice.
  4. Heat a pan over medium-high heat and transfer the marinated slices of pork belly to it.
  5. Fry for 8-10 minutes, or until crispy.
  6. Lay each slice on a lettuce leaf, then top with julienned carrot and pickles. Garnish with sesame seeds.
  7. You can serve them with a hot red sauce.
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