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Asian Kim-Slaw
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| SLAWS CAN TAKE ON A VARIETY of cultural twists. They satisfy the need for raw, crunchy sides or sandwich toppers. This pickled version offers a play on kimchi with pinches of Old World spices from Indochina. |
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Incan Carrot Salad
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| This salad speaks of Incan colors with sharp, sweet-tart flavors. Using romaine lettuce as leaves it makes a gorgeous “sunflower centerpiece” to bring relief to a cold winter supper or create a tabletop centerpiece. |
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Pickled Peppers
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| Peter Piper was particular about his pickling peppers. (Did you know there is a secret to this nursery rhyme? The name “Piper” is the botanical name for chili peppers!) |
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Salsa Slaw
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| Try this spicy kraut recipe; great as a Mexican tortilla topping, or as a zesty side salad. |
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Joss Carrots
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| This recipe, named after “joss sticks” or incense sticks, is exotically aromatic with ginger and herbs. |
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Sunrise Pickles
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| Watch as these vegetables transform from white to electric fuchsia! There is a very pleasant lemony flavor in this unassuming recipe. |
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Pickled Lazarus Beets
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| We “resurrect” cooked beets into live, culture- active, sweet and sour gems. They will fizz on your tongue! |
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Trés Amigos in Smoky Chipotlé
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| WOW! I went shopping at an international market and got lost and found some wild characters that ended up getting married in the Perfect Pickler™. |
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Ruby Rathskeller Kraut©
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| This is a deep ruby red, sweet, sour, and savory batch. Now is the time of year to make for the holidays. |
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Kimchi
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| This is the national dish of Korea. We toned down the spiciness; yet it yields a lively version." The library of a kimchi museum in Seoul holds more than 2,000 books about kimchi and thousands more dissertations. |
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Dill Sunchokes & Onions
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| We created this recipe to build on the familiar. Everyone loves a dill pickle. You will love our Dill Sunchoke with Onions.™ If you can not locate sunchokes, by all means, substitute asparagus. Raw asparagus pickles beautifully. |
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