May 22nd, 2017

I Love You More Than Pickles … Maybe

The possibilities are endless with this quick pickling method for the extra strawberries you’ve picked at the farm or bought at the market this season. So if you find yourself with a little extra, try this method for extending their life. Whether you add the to a spinach salad or mix into a salsa, you’ll be happy you did this pickling. Continue reading Read more

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Posted in Dear Diary
We The Eaters
March 3rd, 2014

Sweet Pickle Burger

 

sweet-burger-28Pickles (Adapted from Smitten Kitchen)

1 pound cucumbers, sliced 1/4-inch thick — smaller, “pickling” or kirby cucumbers work best here
1 large sweet onion, thinly sliced
1/4 cup kosher salt
1/2 to 3/4 cups sugar
1/2 cup distilled white vinegar
1/4 teaspoon ground turmeric
1 tablespoon mustard seeds
1 tablespoon coriander seeds (if ground, use 1 teaspoon)
1/4 teaspoon celery seed

Combine the cucumbers, onion and salt in a medium bowl. Mix it up well, cover it all with ice and let it stand at rsweet-burger-01oom temperature for two hours. In the meantime, boil the sugar, vinegar and spices in a pot. Drain your now-room temp veggies and add them to the pot with the vinegar mixture.  Bring it all back to a boil and then remove it from the heat to cool.

You can keep those sweet babies in an airtight container for up to three weeks in the fridge. But you don’t have to wait that long … it only takes two hours before they start tasting like pickles.

Assemble the burgers using soft challah rolls, pickles (generous portion), and a couple slices of fresh sweet tomatoes. Enjoy.

Originally published in “To Make A Burger Sweet? Pickles, Of Course!”.

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Posted in Recipes




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photo credit to Aaron Otis Photography 2014


July
Watermelon is the perfect summer food. It hydrates, it cools, it's sweet and juicy. We have some great ideas for your table, including a salad, ceviche cups, popsicles and cocktails. Get ready to beat the heat with us!

 
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