These pickled jalapeños are the burst of acidity and heat that fans of heat love on just about anything. The prefab kind that you find at the supermarket are fine and more or less get the job done, but they have a tendency to be a little mushy. Which is why it’s worth it to …
These pickled poblano peppers are the sort of thing I like to have in the refrigerator all the time. They bring a welcome bit of acidity to so many dishes that could use a little oomph. They’re kind of a secret weapon. Poblano peppers are versatile. They’re medium in the heat department—well below a jalapeño …
There’s something magical about the way a well placed splash of acidity can brighten up a whole dish. And these pickled banana peppers are a great vehicle for taking so many meals from fine to OMG so good! Banana peppers get their name from their resemblance to bananas. They’re long and yellow and sometimes curve …
I tend to think of rhubarb as a fruit, even though, botanically, it’s a vegetable. I make the traditional crisps and crumbles and jams and pies with it. I usually toss it with sugar and cook it until it slumps into a puddle of its own juices (like in this rhubarb crumble or these strawberry …
I was late to the pickle game. It wasn’t until my late twenties that I discovered the charms of these vinegary briny nuggets. Even now, I go for long stretches without eating anything pickled, and to be honest, classic dill pickles are fine, but they don’t do much for me. Dan, on the other hand, …