No Nukes ☮ 3 Pepper Cukes

Using three chile peppers in various forms, these no nukes cukes hold some heat, while simultaneously being balanced by the inherent coolness of the cucumber. Want it hotter? Leave the …

Citrus Hopped Pickles

Here’s a riff on the garlic dill pickle recipe. It uses hops and citrus peels. If you like IPA beer, you’ll dig this variation. I’ve used salt-and-pepper variety of cukes …

Pickled Watermelon Rinds

Learn how to use (almost) every part of the watermelon. Austin shows you two ways to make fermented pickled watermelon rinds. I use a 5% (by weight) brine, which is …

Beet ‘n’ Sour (Sweet) Pickles

In the pantheon of pickledom, must they ALL be sours? Is there any room for a bread and butter, sweet pickle, at least a respectable old-fashioned (read: fermented) version? The …

Chiles in Escabeche

Escabeche has a fascinating history. The word originally comes from the Persian al-sikbaj, literally meaning “vinegar food”. After mingling with the Spanish, it eventually became part of the Spanish and …

Cucumber Kimchi

Kimchi is so more than just cabbage! There are almost 200 varieties of kimchi in Korea. This dish uses cucumbers, a summer fruit. It has a clean, refreshing taste (no …

Pickled Green Strawberries

When you think of preserving sweet fruits like strawberries, The most obvious is, well, preserves. Since that does not involve fermentation, that was a non-starter. WINE! I once watched Sandor …