Search Results for: Fresh peas
and regions, the pickling liquid is always made from scratch—a simple base of water, white vinegar, kosher salt, and sugar, to which a choice of aromatics are added. the later can vary in the form of whole peppercorns, garlic cloves, horseradish root, or chili peppers, but it almost always includes fresh
and scattered on just about every savory dish in russia. it makes sense—dill is an easy way to perk up what are often heavy, starchy dishes. the dill stalks in pickles have a similar effect. while canned pickles can last for years unopened, the aromatics and especially the dill cause them to taste fresh...
https://honestcooking.com/reconsidering-humble-pickle/