“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.
RALEIGH — Since the 1920s young ladies across North Carolina have been presented to society in a weekend steeped in Southern tradition and social graces. On Sept. 8, the Terpsichorean Club of Raleigh held its […]
In its 24th year, the Gingerbread Competition attracts more than 150 international competitors and 100,000 guests.A Christmas tradition for many is gathering around with family and friends to construct a mini-house of edible delights. Gingerbread […]
Beverly Hills Hollywood’s awards season gets underway on Sunday with the Golden Globes, an often raucous party where the champagne flows along with pointed barbs and surprises.Musical “La La Land,” black coming-of-age movie “Moonlight” […]