One of my favorite things to do to sugar snap peas is to quickly pickle them in a gingery, barely sweetened brine. These refrigerator pickles keep their crunch and are wonderful served with open-face sandwiches or chopped and tossed with grain salads.
I'm about to finish a jar of kimchi, but once I finish all the cabbage a d radish, I'll have a good bit of the spiced brine left behind. Any suggestions on how to use it? I really don't want to waste it.
Hi everyone, beginner here trying to get into meal prep. I’m planning to cook about 1 kg of chicken breast, slice it into smaller pieces, pan fry it, then store it in the refrigerator and reheat it later in the microwave.…
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