The CookingBites recipe challenge: pickle

Green Tomato Chutney

It's been 5 days in the fridge for flavor melding and with slices of halloumi cheese it's awesome!
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Look aside if you don't like aubergines or hot, spicy food.
Brinjal (Aubergine) Pickle is a classic Indian pickle; hot,salty, slightly acidic and, in this case, with a touch of sweetness from the raw cane (or palm) sugar. Typically served in small portions with Indian food.
I hadn't got any fresh chiles, so I used hot chile powder. I also mixed vegetable oil with mustard oil, which gives the pickle a wonderful pungency.
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karadekoolaid said:
Look aside if you don't like aubergines or hot, spicy food.
Brinjal (Aubergine) Pickle is a classic Indian pickle; hot,salty, slightly acidic and, in this case, with a touch of sweetness from the raw cane (or palm) sugar. Typically served in small portions with Indian food.
I hadn't got any fresh chiles, so I used hot chile powder. I also mixed vegetable oil with mustard oil, which gives the pickle a wonderful pungency.
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Comes at the right time as my aubergines are starting to produce properly
 
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Sardeles Ladolemono - what you see in the picture is not the result of a tragic sardine massacre. Actually, I suppose it was. But, that’s not the point. The point is that if you combine humble ingredients with a bit of inspiration, you can make the ingredients sing. Drinking alcohol helps, too.
 
Here's another one:

Austrian-Style Potato Salad

Now, I'll be the first to say...I didn't know the difference between German-style potato salad and Austrian-style potato salad - we ate this type of potato salad all the time growing up; both my grandmom and my mom made it, and my sister still makes it today, but they all call/called it simply "warm potato salad," to distinguish it from...well, the cold potato salad we also ate a lot of.

What's the difference between the German and Austrian varieties? Not much, really...the Austrian version is considered to be a little lighter, using less fat. That's about it. Thank you, Internet.

After that explanation, what I can tell you is, if you've had warm, vinegary German-style potato salad, then this will be very familiar to you, and it's an excellent take on the style. Slightly tart, a little sweet, and a nice crunch from the onion and pickles. One note on the onion - while I'm sure any onion is fine in this, please use red if you have it - it'll look so much nicer, IMO. I actually had red onion, bought specifically for this recipe, but noticed I had a yellow onion half in the fridge needing to be used, so I used that. Tastes great...lacks color.

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...and what to server alongside those warm 'n' tart taters (tarters?)...

Pickle Pork Chops

Pork, of course! Pork, pork, pork, pork, pork, pork, pork, pork!

Ms. Calder, in her fine book that contains this recipe, explains that this was born out of a mild fridge-clearing exercise, just using up some stuff she had on hand, and I must say, it's quite nice.

Here's the thing...you likely know what Big Mac sauce tastes like - well, this tastes like a mustardy version of Big Mac sauce. It's something of a familiar surprise (famprise? surpiliar?)...this feeling of, "I've never had this before, but...I think I've had this before!" - It made for a quite heady first couple of bites.

Add in that it's dead simple to make, and I'm expecting this one to feature in future suppers on a regular basis.

One note on the sauce - pay it no mind if it breaks, it'll still taste fine, and next time, I expect to pay a little closer attention to it, so it shouldn't be a problem.

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badjak said:
I may be the only one, but I got no idea what big mac sauce tastes or looks like..
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You're not (which I know from previous discussions here), which is why I changed it from the original "You all know what Big Mac sauce tastes like," to the version above - I made a little carve-out for the folks who haven't.
 
TastyReuben said:
What's the difference between the German and Austrian varieties? Not much, really...
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I hope this isn’t one of those cases where outsiders like us can’t tell the difference, but the locals are fiercely protective about them. A friend of mine was visiting New Orleans, and made the mistake of saying that he couldn’t tell the difference between Cajun and Creole. It did not go well.

That aside, this looks like a terrific boost to a typical potato salad preparation.
 
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