“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.
BUIES CREEK, N.C. Campbell University’s first classes of the fall semester begins Wednesday, and 124 of its 1,156 new students, along with 18 current students, will be spearheading the school’s first ever engineering and […]
RALEIGH North Carolina’s original copy of the Bill of Rights will be on display at the North Carolina Museum of History to celebrate its 225th anniversary, which is on Dec. 15.The Bill of Rights […]
Virginia Tech has already won this week, meaning that the North Carolina football team has to win at Virginia to keep pace with the Hokies and maintain a reasonable shot at repeating its ACC Coastal […]