Anyone who knows me knows I love my sous vide. It allows one to cook meat to the perfect degree of doneness, while most of the time spent is unattended.
I’ve been making chicken marsala for a long time now. I don’t remember where I found the recipe originally, but I’ve since taken it a long way in my own direction.
One of the big challenges was developing a recipe that allowed one to build the marsala sauce, while not …
I love spicy food, pickled vegetables, and asparagus, so it was only a matter of time until I tried marrying all three. Just opened my first jar, and they came out really nice. Lots of crunch, and a whole lot of kick.
This recipe is really just a slight variation on the one I use for pickled peppers. Just use more peppers instead of the asparagus.
Makes 3-4 pints
5 cups cider (5%) vinegar
1 cup water
4 teaspoons …