What do you all add to your refrigerator pickles? Outside of vinegar, sugar, and onions. What do you like to add to give it a more complex flavor?

** 2cups water, 1cup vinegar worked well. KAC 2022-06-30

Quick Dill Pickles

Pickle more than just cucumbers! Some of our favorite vegetables in the Test Kitchen are cauliflower, okra, asparagus, summer squash, and carrots. Makes 12 pickles Total time: 15 minutes + draining and chilling

SPRINKLE:

Kosher or pickling salt

6 Kirby or small cucumbers, trimmed and halved

8 sprigs fresh dill

1 jalapeño, sliced

BOIL:

2 cups water

1 cup distilled white vinegar

1/2 cup slivered onion

6 cloves garlic

4 tsp. kosher salt

1 Tbsp. dill seeds, toasted

2 tsp. black peppercorns

2 tsp. mustard seeds

Sprinkle kosher or pickling salt over cucumbers in a colander; set aside to let drain 20–30 minutes.

Rinse salt from cucumbers and blot dry with paper towels; tightly pack in a clean jar, crock, or glass bowl with dill sprigs and jalapeño.

Boil water, vinegar, onion, garlic, 4 tsp. salt, dill seeds, peppercorns, and mustard seeds in a medium nonreactive saucepan, 5 minutes.

Pour mixture over cucumbers; let cool to room temperature.

Cover container and chill until cold. Refrigerate pickles up to 1 month.

This bright, jewel-toned condiment offers a zesty tang to countless dishes and adds a lovely splash of color as well. It takes about 10 minutes to assemble and lasts for weeks in the refrigerator.

1 medium red onion, about 5 ounces
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup rice vinegar, white vinegar, or apple cider vinegar

• In the container you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve.
• Boil 2 or 3 cups of water in a kettle. Par-blanch the onions: Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.

It would surprise most people to know that my bologna-loving self is really good at making delicious salads. Even self-proclaimed salad haters have been wooed by my artfully arranged piles of leaves and stuff. As one might expect, I have many strategies, tips, and tricks for making special-tasting salads, and I would…

• don’t be afraid to get a little monosodium glutamate or nutritional yeast involved
• Use way less oil in your vinaigrettes
• A little bit of sugar (honey, maple) is all it takes make your dressings feel more finished.
• add a little vanilla

• I keep forgetting to cook onion separately!!
• Microwaved cabbage with a little water

Why didn't I know this Cabbage Recipe before? better than meat ! I have never eaten so delicious !

ingredients:
500 g of cabbage
2 onions
1 tbsp of butter or olive oil
1 tsp of grated garlic
1 tsp of salt
1/2 tsp of black pepper
2 eggs
1 tsp of thyme ( optional)
1/2 cup of all-purpose flour (70g)
4 tbsp of vegetable oil

enjoy your meal !

Notes (02/21/2022)

• Measured 1lb of cabbabe
• Food process everything will make it smoother
• Maybe try some cauliflower
• Some hot peppers would be good
• Whole wheat flour not so good (maybe 50/50?)

Best Homemade Refrigerator Pickles Recipe: How to make pickles, no canning required! These perky crisp pickles make great sandwich toppers.

How To Make Pickles

This recipe really could not be more simple…

• Pack a clean pint-sized jar with sliced cucumbers, onion slices, and dill sprigs. Leave a 1/2 inch of space at the top of the jar for liquid.

• In a small saucepot heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and the salt and sugar dissolve.

• Cool the brine down to warm, and fill the jar so everything is covered with brine.

• Close the lid tightly and refrigerate for 24 hours before eating.

I use the small pickling cucumbers with the thick bumpy skin. They hold up well and stay crunchy. It doesn’t take too many cucumbers to fill a jar either; I was able to fit three 4-inch long sliced cucumbers in a pint-sized jar.

Cold, iced coffee is often associated with whipped cream and artificial syrups, but try this cold brew coffee recipe and they'll fall into distant memory.

Allulose is on the top of my sweetener preference list for both objective and subjective reasons.

Although allulose is not as sweet as sugar, I have found that when my daughter bakes with a 1:1 replacement ratio as called upon by recipes, it is still plenty sweet. In short, allulose provides a reasonable amount of sweetness for my family. One aesthetic caveat is that allulose browns in the baking process so it is best used for darker-colored goods…unless you are like me and don’t mind a brown-colored angel food cake.

In the three-minute video, he walks viewers through his steps to make the classic cocktail, which requires some ice, a double shot of gin (or vodka), a shot of sweet vermouth, and a shot of Campari. He also throws some shade on Martini brand vermouth. Sorry, friends. Oh, and the pièce de résistance is a quick squeeze of an orange that also acts as a garnish. Like any responsible chef, he takes a sip to test the drink before turning it over.

This lemon poppy seed quick bread is moist, flavorful, and speckled with plenty of poppy seeds. Finish it with a light layer of lemon glaze.

Potato Leek Soup is a classic! Nothing's better than a bowl of hearty potato soup on a chilly day. And it's easy, too! No cream needed, just purée the soup to make it thick and creamy.

Find out how to make tender pork chops by choosing the right cut from the grocery store and cooking it perfectly.

Instructions

Preheat your oven to 300°F. Salt and pepper both sides of your ribs and place in a single layer in your pan, fattier side up.

Cover the pan tightly with foil and bake for 2 hours. Carefully (steam and liquid in the tray will be hot!) remove ribs from the oven and check the meat. They should be starting to become tender. If they still feel tough, re-cover them and place them back in the oven for 15 to 30 minutes.
Transfer ribs to a plate and drain liquid from the pan. Return ribs to tray and brush with a generous coating of BBQ sauce.

Turn oven down to 275°F and bake ribs, uncovered, for 1 hour more, or until you can pull the meat apart with a fork (if your ribs were small and already pretty tender when you put them back in the oven, start checking after 20 minutes). Brush with another coat of BBQ sauce, rest for 5 minutes, serve and enjoy!

Step 4: Add Water to the Pan
On the other side of the pan pour in enough water so that it pools, but does not touch the steak. Usually about a 1/4 cup of water works, as long as you're not adding so much that the liquid begins to pool under the steak. That will result in soggy steak, which is something no one likes.

Step 5: Now Steam that Sucker
Put a lid on the pan and turn the heat on to medium.

What should happen, if you read that part I bolded earlier, is that the water will heat, and steam will begin to fill the pan.

f you’ve never tried it, Derby Pie is a fabulous chocolate chip and walnut pie. There seems to be a widespread fallacy on the Internet that Derby Pie has pecans, but traditional Derby Pie has walnuts. If you don’t like walnuts, pecans are obviously a common substitution in recipes. Whichever nut you choose, this is a seriously yummy pie!

Sadly, my recipe is not for the original, one-of-a-kind Derby-Pie® because that recipe is top secret at Kern’s Kitchen, the developer of the pie over 50 years ago.

Heat oil in a pan. Add spices, tomatoes, sugar and salt.
Cook on medium heat for 3 minutes till the tomatoes are soft.
Add potatoes and eggplant. Cook for about 5 minutes.
Add a 1 cup of water and continue to cook over medium heat for about 5 to 10 minutes more till the vegetables are tender.
Watch the pot as you may need to add another 1/4 to 1/2 cup of water to prevent scorching.

Step 1: Buy a smaller chicken.

The first step in cooking beans is buying the right ones. Most dried beans you’d find at the grocery store or in the bulk section of high-dollar organic markets aren’t very good since they don’t see enough turnover to be remotely fresh. Rancho Gordo has excellent beans; so does Zursun, a company out of Idaho.

A cheaper alternative would be to buy beans from busy international markets that cater to bean-loving populations, where there’s a better chance that the store is turning over its inventory.

A word on the pot: I like to cook beans in clay. Glazed or unglazed, terra cotta is the perfect vessel for cooking beans. Put them in the chosen pot and cover them with fresh water. You don’t need as much as you might think: enough to cover the beans by an inch or so will suffice. Too much water and the flavor of the beans will be diluted. Place a lid on the pot and place on a burner over low heat. For a clay pot, use a heat diffuser — or use one regardless. The idea is that you want very even, slow cooking for the beans. As they come up to a simmer, skim any foam or froth that might come to the surface and replace the lid. Cook. Slowly. Nice and easy.

The crispy exterior, however, is achieved by preheating the sheet pan itself in a 450° oven. You’re essentially treating the baking sheet like a sauté pan, searing an entire side of the brussels sprouts. Without preheating the pan, they’d overcook before they got to the ideal crispy state.

That’s pretty much it, honestly. You cut the sprouts in half, toss in olive oil, salt and pepper, and then arrange them cut-side-down on the hot-hot sheet. Use tongs! Move fast. Then they’ll roast for 20-25 minutes, until deeply browned.