Quick Pickles

Pickling sweet peppers. Get the recipes in The Complete Guide to Pickling by Julie Laing.
Preparing quick pickles from bell peppers. Photograph by Andrew Purcell.

My forthcoming cookbook, The Complete Guide to Pickling, opens its recipe chapters with quick pickles. If you think you don’t have time to pickle, polished off your favorite jar, or simply ran out of patience, this chapter is for you. Quick pickles are just like they sound: snappy, zippy, and ready to eat in anywhere from 15 minutes to 24 hours. They typically need just a handful of ingredients and a few minutes of prep. I make them in small, speedy batches.

A few tricks made it easy for me to create 25 recipes for the Quick Pickle chapter. Some use delicate vegetables, like avocados. Others thinly slice, smash, or grate their main ingredients, like Szechuan-inspired Smashed Cucumbers, Roasted Beet Pickles, and Ginger-Spiked Carrot and Apple Pickle. Some, like the Bell Pepper Slices in the photo, could be stored but lose their brightness over time. You’ll find other quick pickles scattered throughout The Complete Guide to Pickling: Sambal Oelek and Harissa are chile pastes that can be used as soon as they are made, several fresh salsa recipes are prep and eat, and many pickles based on fragile fruit, such as blackberries, peaches, and strawberries, are best the day they’re made.
Read more about quick pickles and learn to make Russian-Inspired Pickled Mushrooms

The Complete Guide to Pickling

I’m excited to officially announce that my first cookbook is coming out. Read more about The Complete Guide to Pickling at TwiceasTasty.com.
After a lot of hard work for the past several months, I’m excited to officially announce that my first cookbook is coming out: The Complete Guide to Pickling. It’s packed with essential information and 125 flavorful recipes, including homegrown classics and international flavors. You’ll find straightforward and scrumptious recipes for quick, fresh, and fermented pickles, as well as sweet and fruity pickles, hot sauces, relishes, salsas, krauts, chutneys, and more.

This month’s posts will focus on the book, including sneak peaks at recipes, bonus info about the project, and a new digital recipe collection that uses the pickles.
Read more about my new cookbook

A Little Sweetness

Recipes with a little sweetness use what’s in season and in your pantry. Learn more at TwiceasTasty.com.
I’m going to keep this post short, because my mind is still buried in pickles and my forthcoming cookbook. You’ve been hearing about it vaguely for months, and official announcements, giveaways, launch party invites, and more are on their way to newsletter subscribers and blog followers in the coming weeks. (But since you’re reading this, you may want to check out the preorder page on Amazon.) And next month, I’ll be sharing recipes directly from the book.

In the meantime, I thought a break from pickles might be good for me—and you. So this month, I’ll be sharing some sweeter recipes that use what’s in season and in your pantry.
Read more about a little sweetness

One Prep, Two Meals: Grilled Peppers

Grilled peppers upgrade many quick, easy meals. Get one prep, two meal recipes at TwiceasTasty.com.
If you search through the blog’s recipe index, it quickly becomes obvious that grilling and smoking are my favorite ways to prepare peppers. Sure, raw peppers add a crisp, sweet flavor to everything from salads to summer rolls. But quickly cut free their cores and place them on a hot grill, and you have an immediate upgrade to salsas, sauces, kebabs, black bean burgers, and even canning projects. Set them on a grill over low heat and smoking woodchips, and you can smoke chilies until they are dry enough to store for winter use or just enough to puree them into my favorite chili paste.

For many of these uses, I’m grilling bumper crops of peppers until I run out of coals. But you can enjoy the same intense flavor with just a pepper or two for a weeknight meal. Better yet, make room for just a little extra veg and you can prep two meals at once. I lean toward pasta on the grilling night: I multitask by cooking the pasta while I’m prepping or monitoring the grill, and then I make a creamy sauce base while I’m waiting for the peppers to cool enough to peel. The next night, all I need to do is chop up the grilled veg before stirring it into batter for savory pancakes.
Learn to make Creamy Grilled Bell Pepper Pasta and Grilled Pepper Pancakes with Goat Cheese