This is a five-minute demonstration, recipe & explanation for making classic sour garlic dill pickles. If you like these videos, please subscribe directly to the YouTube channel.
Pickles
Do Chua aka Banh Mi Pickles (Vinegar & Ferment Versions)
If you’ve been an explorer of this blog for a while, you know I love Banh Mi! I mean, really who doesn’t? Are you thinking of making your own? One of these days I’ll have to put up some recipes for the other components. Well, either way, the pickles are […]
Zupa Ogorkowa (Polish-style Pickle Soup)
This is my take on a classic Polish and Eastern European soup. But let’s be clear: it is not supposed to be made with vinegar pickles. For the right flavor, you need sour garlic dills. Don’t worry if you don’t make or have your own garlic dill ferment pickles. First […]
“Torshi Left” – Middle Eastern Pink Pickled Turnips (Fermented Version)
You wouldn’t know it judging from most Middle eastern eateries in the US, but bright pink pickled turnips (in many places called “torshi left,” or just “left,” which simply means turnip) is a necessary component for many meals all over the Middle East. No, there’s not some crazy pink variety […]
Jrouk Spey (Cambodian Pickled Mustard Greens)
There are countless versions of this dish across Asia. In Cambodia, there is Jrouk Spey. In Vietnam there’s Dua Chua. In Thailand there’s Pak Gard Dong. We could go on and on. Although the specific mustard plant varieties one finds more readily in the US differ from those in Cambodia […]
Phokra (Pho-spiced okra vinegar pickles)
When I came up with this vinegar (i.e. unfermented) pickle recipe, I had made fermented “phokra” several times. (That name is a no-brainer of course.) I love that stuff and plan to post a recipe at some point. Fermented foods are rich in probiotic bacteria and have tremendous flavor. On […]
How Do I Make My Pickled Onions Bright Pink? (Recipe)
Don’t you just love those bright pink onions on your tacos? (And also the escabeche of hot peppers, carrots, radish, etc. common to Mexican restaurants?) I’ve been asked how to get that really striking shade of pink before and the answer is simple. Besides using red onions, for a real […]
Fermented Pho Pickles
In case you didn’t know, I love Pho soup. Did you know pho is pronounced “fuh”? There’s a restaurant here in the Atlanta area called “What the pho?” and I’ve heard of one called “Pho King Awesome.” (My all-time favorite pho place, by the way, is here in Atlanta and […]
Senfgurken (German Mustard Pickles)
Are you ready for pickles with no skin and no seeds? You can even do this to the big salad cucumbers you normally would never use for pickles, and come away with something amazing! I love this recipe for a lot of reasons. One is that, although it is not […]
Low-Sodium Garlic Dill Pickles
Notes to newcomers to fermentation: If you want to get right to the recipe now, you can skip past this background discussion. A friend of my family once commented on how delicious my fermented classic garlic dill pickles looked. So I offered to make him a batch, but to my […]