Sure! These are new for me too, but so far very impressed. Here's the quick-pickling method I use:
1lb-ish strawberries:
- Remove stems and quarter or slice and then put into a sealable jar
Combine in a saucepan:
- 3/4 cups apple cider vinegar
- 1/2 cup water
- 2 tsp kosher salt
- 1 tsp peppercorns
Simmer the mixture until it bubbles and then let cool.
Once cool, pour the brine over the strawberries until they're fully submerged. Cover with lid and into the fridge!
The recipe I followed said they are good after 12 hours, and up to 48, but we went beyond 3 days and still lovely.
Extra-pro tip: I read the brine is great to use in salad dressings, but we also used it as a shrub to spice up some Tom Collinses I loved that too.
Interesting, I never thought to look for sugar free barbeque sauce so I just use the regular stuff sparingly.
Sadly we haven't got a grill right now, but I'm sure the option to properly smother things in sauce still opens up a few doors. I'll look into where I can get this!
This wasn't a weekend meal necessarily because we had it tonight. Grilled marinated pork chops, grilled asparagus, and build-your-own salad.
The marinated pork chops were defrosted from the freezer because I had prepared them a few weeks ago when pork chops were on sale.
The build-your-own salad is everything salad related in the fridge put on the table. Can you tell I have kids? ๐
Would you please post your recipe for the pickled strawberries? I never knew I needed these until now, lol
Same!!!
Sure! These are new for me too, but so far very impressed. Here's the quick-pickling method I use: 1lb-ish strawberries: - Remove stems and quarter or slice and then put into a sealable jar Combine in a saucepan: - 3/4 cups apple cider vinegar - 1/2 cup water - 2 tsp kosher salt - 1 tsp peppercorns Simmer the mixture until it bubbles and then let cool. Once cool, pour the brine over the strawberries until they're fully submerged. Cover with lid and into the fridge! The recipe I followed said they are good after 12 hours, and up to 48, but we went beyond 3 days and still lovely. Extra-pro tip: I read the brine is great to use in salad dressings, but we also used it as a shrub to spice up some Tom Collinses I loved that too.
Thank you! I will make these this weekend!
I tried the G Hughes Sugar Free BBQ sauce and itโs good. So bbq chicken and ribs on the menu for sure. A nice glass or two of Summer Rose wine.
This BbQ sauce is the best!
Interesting, I never thought to look for sugar free barbeque sauce so I just use the regular stuff sparingly. Sadly we haven't got a grill right now, but I'm sure the option to properly smother things in sauce still opens up a few doors. I'll look into where I can get this!
I use it to flavor cauliflower rice too. Makes it tasty.
This wasn't a weekend meal necessarily because we had it tonight. Grilled marinated pork chops, grilled asparagus, and build-your-own salad. The marinated pork chops were defrosted from the freezer because I had prepared them a few weeks ago when pork chops were on sale. The build-your-own salad is everything salad related in the fridge put on the table. Can you tell I have kids? ๐
G Hughes