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pickling

cabbage slaw

The surprising tarragon cabbage slaw that everyone will love

This is a recipe that’s due to make your greengrocer run out of tarragon. I had the pleasure of hosting some of our other local food bloggers for Katherine’s farewell evening, and this was a surprise hit. It’s only cabbage slaw, but everyone loved it, and at least one person …

pickles

Homemade pickles for cucumber season

This is what we call cucumber season. It’s that sultry time of year when everyone is on vacation and the only thing that’s happening is cucumbers are ripening on the vine. This year we’re having an unusually exciting cucumber season, with the largest social protests in decades, but at least …

pickled-garlic

Sweet pickled garlic

Did you know garlic has a season? Well, you do if you frequent the country’s markets, where massive stalks of purple-green garlic are out in all their glory. ‘Tis the season for garlic, the time to stock up for an entire year. China is the world’s largest garlic producer, with …

olives-on-tree

It’s that season: Pickling olives for another year

It’s that time of year — the first autumn rains, which mean the olives are ripe. Admittedly, I haven’t seen more than five minutes of rain in Tel Aviv so far, but it’s been on and off the weather forecast for a few weeks now. I’ve heard rumors that in …

radishes-tagine

Roasted pickled radishes — the dish no one will guess

When we were served these sour pink balls as part of a tray of roasted vegetables, no one could guess what they were. That color — like no vegetable we’d ever seen. Was it a very small, pale beet? Dyed baby potatoes? We had to ask the waiter. Maybe the …

capers

Do-it-yourself capers — a picking and pickling guide

We're used to seeing capers sold in little gourmet jars, and served in gourmet dishes at gourmet restaurants. Capers, it turns out, are a weed. They grow wild around the Mediterranean, and Israel is no exception. Capers are referenced in the bible, and hung from the walls of Jerusalem over …

black-olives4

Do-it-yourself olives, part 2

It’s been a month since my last olive post, and I have results: My latest round of olives is cured and ready to eat (well, part of it). I started with about 2 kilos of black olives. Of those, half were cured in salt, another half were pickled in brine …

brunch

Do-it-yourself olives

I started pickling olives quite by chance, when a friend at work brought in his surplus crop, and I found myself with half a kilo of bright green Syrian Souri olives. The results were amazing. Sadly, I think this has turned me into an olive snob, because I can’t eat …