Easy 20-Minute Refrigerator Dill Pickles
My 20-minute refrigerator dill pickles: cucumbers in a hot vinegar brine with garlic, peppercorns, mustard powder and dill. Ready in two days.
View recipe : Easy 20-Minute Refrigerator Dill PicklesBrowse by category · 6 posts
Preserves
All the preserves from Cole’s kitchen, with the changes and the verdicts.
A Simple Must Try: Fermented Hot Sauce
My Thai chili, onion, garlic, and ginger hot-sauce experiment, with notes on wet brine, blended mash, flavour, and corrected storage guidance.
Read the notes : A Simple Must Try: Fermented Hot Sauce
Homemade Green Cholula Style Hot Sauce
Green Cholula-style hot sauce from a kilo of jalapeños: softened with onion, simmered, and blended with vinegar. Not the hottest, but great on everything.
Read the notes : Homemade Green Cholula Style Hot Sauce
Louisiana Style BBQ Sauce - Spicy, Tangy, Sweet, Delicious
Meathead's Louisiana-style barbecue sauce: roasted peppers and garlic blended with Tabasco, molasses, vinegar, and ketchup. Spicy, tangy, not too sweet.
Read the notes : Louisiana Style BBQ Sauce - Spicy, Tangy, Sweet, Delicious
Cole's Deliciously Patented Pickled Red Onion
My quick fridge pickle for red onion and jalapeño: 50/50 vinegar and water with garlic, peppercorns, and mustard powder. Ready in two days; lasts a month.
Read the notes : Cole's Deliciously Patented Pickled Red Onion
Lacto Fermented Kosher Dill Pickles
My first lacto-fermented dill pickle attempt, inspired by Kenji, with garlic, dill, and corrected brine notes. The final taste test is still missing.
Read the notes : Lacto Fermented Kosher Dill Pickles