In Greece, during the months of April and May, grapevines start sprouting shoots, tendrils and new leaves rapidly like many plants do in springtime. Unless you want your vine to…
Continue Reading
-
-
My Grandmother’s Atjar Tjampoer / Acar Campur (Indonesian Mixed Vegetable Pickle)
Acar is commonly served as a condiment or side dish to be eaten with a main course of rice and meat or fish, where the sour and refreshing taste of…
Continue Reading -
Pickled Marinated Artichoke Hearts
I like to serve these marinated artichoke hearts as part of a snack-/cheese platter, or meze. They’re also great to keep in your fridge so that you always have something…
Continue Reading -
Preserved Lemon (Lemon Pickle)
Preserved lemons – both rind and pulp – are mostly used as a condiment in North-African, Middle Eastern and Asian cuisines. The salty pickled fruits add a unique pungent lemon-y…
Continue Reading -
Soupia Toursi / Σουπιά Τουρσί (Greek Pickled Cuttlefish Meze)
In Greece, if you are lucky, you will be served pickled seafood such as marinated anchovies (gavros marinatos/γαυρος μαρινάτος) and slices of pickled octopus as a meze (drink snack) with…
Continue Reading -
How to Brine and Marinate Olives
It’s nearly the end of November, which means that for the past few weeks many Greeks have been busy harvesting olives to make their treasured, delicious golden extra virgin olive…
Continue Reading -
Pickled Volvoi / Βολβοί Τουρσί (Pickled Hyacinth Bulbs)
These edible bulbs have been much appreciated since classical times and I even read that they were considered to be an aphrodisiac! Unsurprisingly, then, these bulbs have been prepared in…
Continue Reading