“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.
ASHEBORO Comic book heroes will generate long lines this weekend, and they won’t just be at the local cinema waiting to see “Guardians of the Galaxy Vol. 2.” Comic book stores across the world […]
May 1, 1845North Carolina first in nation for School of the BlindGovernor Morehead School, a school for the blind and deaf, opened in Raleigh. The building was located two blocks west of the State Capitol […]
KINSTON — Victoria Huggins, Miss Greater Sampson County, became the 80th Miss North Carolina when she took center stage under the bright lights of the Duke Energy Center for the Performing Arts on Saturday night. The […]