“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.
Amazon.com Inc on Wednesday said members of its shopping club Prime could purchase tickets to an early screening of Sony Pictures’ “Jumanji: Welcome to the Jungle” in more than 1,000 U.S. cinemas, in its latest […]
Ever wonder what would happen if 1896 met 2016?Wonder no more because Greensboro’s art community has answered that question. “Waving Wonder” and “Where We Met” is industrialization and modernity woven into one.Not sure how that […]
LOS ANGELES — Warner Bros.-DC Entertainment’s “Justice League” has crossed the $300 million milestone at the international box office, thanks to a second weekend of $72.2 million at 31,450 screens in 66 markets. With the […]