“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.
Each year, Western Carolina University awards two Mountain Heritage Awards, one to an individual and one to an organization, for a strong involvement with Southern Appalachian history, culture and issues. This year, one of those […]
RALEIGH — N.C. State’s cheerleading team is one of the Wolfpack’s most decorated teams measured by championships. However, 2018 marked a first as the Wolfpack captured two national titles in the same year with wins […]