For those who prepped for the hibernation season back in the fall, the time is ripe for enjoying the pickled and preserved ingredients that have been waiting to be popped out of those airtight jars. Here are five satisfying recipes that will add that tickle to your salivary glands.
These pickled beet and goat cheese tarts are a quick and gorgeous appetizer, perfect for the holidays as well as for any other winter celebration. Loaded with veggies, it’s the perfect bite to kick off your clean eating in the new year.
With a refreshing crunch and loaded with zest and a touch of spice, these quick pickled radishes are easy to make and throw on burgers, tacos, salads, and more.
Fermenting and preserving foods and drinks has really hit its stride. Check out these tips from cookbook author Charlotte Pike and a recipe for Kraut-Chi.
Sauerkraut is great to have for sandwiches, sausages, perogies, and kielbasa. Just shred, salt, and pack down and have a tangy topping in just a few weeks.
Tangy pickled eggs are a great snack, especially with brews to match. Their bright hue is a wonderful spring addition to table settings and adds a pop of flavor to salads.
Warm sunchokes make a perfect combination with the pumpkin seeds, the little bursts of cold, piquant pickled onion, and the creamy shavings of Parmesan.