This Dame Cooks A Collection of Recipes from Alaska to the South Pacific and Caribbean

Posts Tagged ‘Condiments’

Quick Pickled Green Beans

07.28.2014 · Posted in Preserves & Condiments

"From vine to brine in less than 12 hours" is the rule of thumb for home pickling. This brine is so simple to make and can be made in large volumes so you can pickle as you pick those young tender beans, baby cukes and okra. Add a slice of garlic, a ...

Pickled Habanero Chilies

05.14.2009 · Posted in Preserves & Condiments

On a scale of 1 to 10, where 10 is the hottest, habanero chilies have got to be a 9.  They are firey and make some of the best hot sauce and pickles.  Habaneros come in green, orange, and red depending upon their ripeness.  Bottles with multi-colored chilies make attractive gifts for chili lovers and they ...

Pickled Ginger (Gari or Beni Shoga)

I’ve been using this recipe for the last 20 years and it never fails to impress my guests.  It’s from Jeff Smith’s book, The Fugal Gourmet – Our Immigrant Ancestors.  The only thing I’ve changed is to substitute the red food-coloring with a sliver of red beet.  Be sure to buy fresh young ginger root ...

Daikon (Salad & Pickles)

Daikon radish is fairly common in supermarkets and Farmers Markets these days.  And it’s not just for Asian cuisine anymore either.  It tastes very much like our little red radishes, perhaps more mild.  If you haven’t tried daikon,  it could be an acquired taste, I urge you to buy a small one and experiment.  Here’s ...

Sweet and Sour Dried Figs

Sweet & Sour Dried Figs Many years ago I lived in a small cottage overlooking Puget Sound in West Seattle.  Outside my backdoor was a green fig tree which literally dripped with sweet syrup when the figs were ripe.  The harvest of these jewels yielded many jars of fig butter with walnuts, dried figs, preserved figs ...