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Food & drink
fromwww.theguardian.com
2 days ago

Pickle power: how to make your first ferments | Kitchen aide

Start fermenting surplus vegetables like carrots, cabbage, turnips, or cucumbers using simple salt brines to preserve produce and develop bright, tangy flavors.
fromTasting Table
3 weeks ago

Give Garlic Butter A Tangy Edge With One Simple Addition - Tasting Table

They may look incredibly similar, but there is a difference between pepperoncini and banana peppers. Pepperoncini are a mild pepper native to Italy, which have been pickled in a tangy brine. The peppers are only mildly spicy, and are popular in both Italy and Greece as they're featured in many Mediterranean dishes. Of all of our creative ways to use leftover pepperoncini juice, however, making a tangy garlic butter might just be the best of them.
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