Add a burst of sweet and spicy flavor to your salads, tacos, burgers, and more with these pickled jalapeños! The longer they marinate in the fridge, the sweeter and milder they become. INGREDIENTS: 10-12 jalapeños, thinly sliced 2 whole garlic cloves, peeled 1 cup white distilled vinegar 1 cup filtered water 1/3 cup sugar 1...Read More
Small pickling cucumbers are available now at KT Farms at the Aptos Farmers Market, so this is the ideal time to make pickles. Making a small batch of pickles is a great weekend project that combines creativity with practicality. If you’re new to canning, following this simple guide for your first project will hopefully build...Read More
If you crave that perfect crunch and vibrant flavor, look no further. By using the low temperature pasteurization method, you’ll preserve the crispness of the cucumbers while ensuring food safety. This gentle heating process, maintained between 180°F and 185°F, effectively kills harmful bacteria without overcooking the cucumbers. The result? Classic, tangy dill pickles that retain...Read More
Friends rave that these are the best bread and butter pickles they’ve ever had! This recipe makes 8 quarts – but be prepared to give a jar to everyone who tastes them. Buy the freshest cucumbers possible for making pickles. We love using the cucumbers from KT Farms for pickling! For brining, use a large...Read More
If you’re a fan of making ‘quickles’ add this recipe to your lineup! Add them to tacos or quesadillas for a burst of delicious flavor! We like to prep the ingredients first, then make the brine so that it is hot when ready to add it to the jar. INGREDIENTS: 1 sterilized quart Mason jar...Read More
A variation on a quickle, this uses a hot brine to soften up the carrots a little. I enjoy using lavender in savory dishes and find lavender and fennel go well together. INGREDIENTS: 2 cups vinegar, rice, or white wine 1 1/2 cups water 1/3 cup sugar 1 tablespoon kosher salt, crushed 1 teaspoon culinary...Read More
These pickled strawberries are bright, crunchy, and versatile. They are a delicious addition to salads. They are great coarsely chopped, tossed with fresh herbs, and served with seafood or used as an accompaniment on a cheese plate. INGREDIENTS: 1 cup white wine vinegar 3/4 cup red wine vinegar 6 ounces ice 1 cup sugar 1...Read More
If it sits still long enough, I’m bound to use this quick pickling technique on almost anything it seems. It works beautifully with fennel, giving a sweet and sour taste that is reminiscent of mild sauerkraut. Simple, quick, and versatile. Use it to top a salad, or put it in sandwiches. It’s great on grilled...Read More
