Recipes tagged with « Pickling »
Quick Pickled Red Onion Pomegranate
Red onions thinly sliced and softened in near-boiling water to cut sharpness, then soaked in a tart-sweet marinade with freshly squeezed pomegranate juice and lime, and a drizzle of avocado oil – a switch for olive to bring a creamy hint. Pomegranate seeds play double duty: some crushed for juice extraction, others kept whole for texture. Salt and pepper for seasoning. A quick 15-minute rest lets flavors meld, balancing acidity and freshness. Simple. No sugar needed, relying on natural pomegranate sweetness.
Beef Mushroom Sandwiches with Quick Pickled Slaw
Sandwiches layered with thinly sliced sirloin, sautéed cremini mushrooms coated in Dijon and steak spices, topped with a fast-pickled cabbage slaw with carrot and fresh dill. Breads slathered with mustard; melting sharp cheddar ties it all. Techniques focus on quick marinating, proper searing, and sauce reduction. Ingredients switched to cremini mushrooms and replaced cider vinegar with rice vinegar for brighter acidity. Smaller portions of cabbage and carrot balanced for crunch and tang. Straighter approach with timing adjusted for more control on doneness and texture.
Beets Pickled with Raspberry Twist
Roast whole beets until tender, peel and slice thin. Simmer fresh raspberries with white wine vinegar and honey to make a tangy syrup, strain out seeds. Toss beets with syrup and toasted walnut oil. Season simply. Serve warm or chilled, a mix of earthy sweetness and bright acidity. No slow cooker needed. Substitutes include apple cider vinegar for tartness, or hazelnut oil for nuttiness. Visual cues guide the roasting and syrup making instead of strict clocks. Rustle in kitchen sounds, aromas of roasting, simmering fruit, hint real kitchen work underway.