Quick Pickle Pretty Much Anything with One Simple Ratio

Ask me what I’d do with nearly any summer vegetable, and the answer is almost always the same: “Pickle it.” Yellow squash, pickle it. Green beans, pickle them. Cherries, pickle those too. It’s hard to beat the sharp tang and crisp snap of a good quick pickle, a fast and easy process that leaves them tasting of summer.

Source: How to Pickle Basically Everything

I’ll have to make room by eating the oven roasted peppers I did a while back…

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Turn Vegetable Peels Into a Crunchy Snack Instead of Trashing Them

Warning: You may wish you had a time machine after reading this post. Because what you’ll discover is that, for years, you’ve been missing out on a ridiculously tasty treat — baked vegetable peels.

When prepping potatoes, carrots, parsnips, and other root vegetables, it’s common practice to first wash and then remove the outer layer of skin. But the next time you ready these ingredients for a recipe, throw out old habits instead of the scraps. And then set those peels aside to bake into a crunchy, chip-like snack to enjoy between meals or while making the meal.

Source: Why You’ll Never Again Throw Away Vegetable Peels

This doesn’t work for me – I don’t peel vegetables.  I just wash, prepare/cook, and consume.  There’s nutritional value in the outer skin of vegetables, and it’s more effort to peel (besides mess)…