“We pickle all kinds of local vegetablesbaby carrots and beets, onions, cauliflower, shishito peppers, jalapeÃ±os, habaneros. We have a jar of pickled vegetables on our menu, but we also use them as flavor vehicles for things like mayonnaise, mustard, and aioli. We try to make sure that almost every item on the menu is accessible in our retail butcher shop, so we sell our pickled vegetables there, too. Pickling is just one of our staple techniques. Our motto is, ‘When in doubt, pickle it.’ It usually yields us a very rewarding product.” Ethan Moyer, Chef Du CuisinePickled Vegetablesâ¨Block & Grinder, MooresvilleStart to finish: 10 minutes, plus3+ days to pickleMakes: 3 quarts pickling liquid2 quarts apple cider vinegar1 quart white vinegar2 cloves garlicÂ½ carrot, peeled and quarteredÂ½ celery stalk, quarteredÂ½ yellow onion, quartered1 pod star anise1 tablespoon toasted coriander seedÂ½ tablespoon celery seedÂ½ tablespoon cuminJuice from half an orange, lemon, and limeCombine ingredients and boil for 5 minutes. Cool completely, strain, then pour over your choice of vegetables in sealable containers. Seal tightly and refrigerate for at least three days.
“Laissez les bons temps rouler” has been “laissez les bull temps rouler” on the streets of Durham for the past six years. “We are a grass-roots community organization that encourages free expression and creativity,” said […]
“Lion Ark,” the shocking, action-filled documentary of a harrowing rescue and airlift of 25 former circus lions premiered on Saturday in Durham at Full Frame Theater. Movie-goers were treated to a special Q&A with director […]
After the 9/11 terrorism attacks, disbelief and the improbable regarding national security have become believable in the mind of Americans. That being said, the second fiction installment of the Jack Mahegan series from former General […]