The green manathakkali berries are sun-dried and then mixed with pickled using curd and salt.
Currently, I’m smack in the middle of a sweet and tangy quick-pickle phase and thin slices of vinegary vegetables have been going on everything.
William and I met up with a friend for dinner a few weeks back in the middle of our travels home after Christmas.
I’m reading this novel right now, Sweetbitter.
This incredibly flavorful pickled deer heart recipe infuses the meat with a bright blend of vinegar and pickling spice.