This is one of my absolute favorite recipes. I posted it almost two years ago on social media and just realized it never found its way here, haha!
SWEET. SOUR. SPICY. CRUNCHY. Like a delicious punch to your mouth-hole guys!!
Y’all, try this. These cobs will blow your mind.
First of all, of course a hot sauce named “Chicken & Waffles” should be absolutely delicious on a plate of chicken and waffles. That might be more meta than my taste buds can handle but I’m going to have to try it! (After all, my “Hot Apple Pie” hot sauce was epic on actual hot apple pie with ice cream.)
But the goal here was to actually make a sauce that all on its own would taste about as close to chicken and waffles with syrup and hot sauce as I could make it. It took a couple attempts till I was satisfied and felt I had built a complex sweet & savory flavor profile reminiscent of the iconic meal.
Now, nothing can replace the real mccoy, but I love the flavor profile of this sauce and adding it to other things. It’s been amazing on wings, eggs, on a sausage-egg-cheese slider, and a friend said it was insanely good on a quesadilla! (I wouldn’t have thought of that one.) I actually tried it on pizza and loved it. (Bit similar effect as the increasingly popular fermented honey garlic on pizza.)
Last thing I’ll say is that this is a vinegar sauce, not fermented. The great thing about this is the sauce can be ready in an hour, not weeks or months. Since the popular hot sauce for chicken and waffles is Tabasco, which contains a fair amount of vinegar, I aimed for a semblance to this flavor. I didn’t use tabasco peppers but they would be a great choice. And of course, you could still ferment your peppers in addition to or instead of going the vinegar route. I’ll leave it to you to decide!
And now, for the recipe…
This recipe will yield between 25-30 fl. oz. of sauce, just a tad over 5 woozy bottles.
First of all, of course a hot sauce named “Chicken & Waffles” should be absolutely delicious on a plate of chicken and waffles. That might be more meta than my taste buds can handle but I’m going to have to try it! (After all, my “Hot Apple Pie” hot sauce was epic on actual hot apple pie with ice cream.)
But the goal here was to actually make a sauce that all on its own would taste about as close to chicken and waffles with syrup and hot sauce as I could make it. It took a couple attempts till I was satisfied and felt I had built a complex sweet & savory flavor profile reminiscent of the iconic meal.
Now, nothing can replace the real mccoy, but I love the flavor profile of this sauce and adding it to other things. It’s been amazing on wings, eggs, on a sausage-egg-cheese slider, and a friend said it was insanely good on a quesadilla! (I wouldn’t have thought of that one.) I actually tried it on pizza and loved it. (Bit similar effect as the increasingly popular fermented honey garlic on pizza.)
Last thing I’ll say is that this is a vinegar sauce, not fermented. The great thing about this is the sauce can be ready in an hour, not weeks or months. Since the popular hot sauce for chicken and waffles is Tabasco, which contains a fair amount of vinegar, I aimed for a semblance to this flavor. I didn’t use tabasco peppers but they would be a great choice. And of course, you could still ferment your peppers in addition to or instead of going the vinegar route. I’ll leave it to you to decide!
And now, for the recipe…
This recipe will yield between 25-30 fl. oz. of sauce, just a tad over 5 woozy bottles.
Although sauerruben (fermented turnip) is far less known in the US than sauerkraut (fermented cabbage), it is a delicious and very healthy alternative. It has a fairly similar taste (and pungent smell!) as well, although turnips have notes of horseradish, radish, and other flavors, which might make this ferment even more complex in flavor.
Like cabbage, turnip can be shredded using a shredding disc with a food processor, or grated by hand or with an easy device, but whenever I make this, I just go old school and matchstick cut the turnips by hand. Turnip is a regular in my winter garden, and it’s very satisfying making fermented products from your own produce. Turnips are very easy to grow and don’t require much effort at all.
Although sauerruben (fermented turnip) is far less known in the US than sauerkraut (fermented cabbage), it is a delicious and very healthy alternative. It has a fairly similar taste (and pungent smell!) as well, although turnips have notes of horseradish, radish, and other flavors, which might make this ferment even more complex in flavor.
Like cabbage, turnip can be shredded using a shredding disc with a food processor, or grated by hand or with an easy device, but whenever I make this, I just go old school and matchstick cut the turnips by hand. Turnip is a regular in my winter garden, and it’s very satisfying making fermented products from your own produce. Turnips are very easy to grow and don’t require much effort at all.
Although sauerruben (fermented turnip) is far less known in the US than sauerkraut (fermented cabbage), it is a delicious and very healthy alternative. It has a fairly similar taste (and pungent smell!) as well, although turnips have notes of horseradish, radish, and other flavors, which might make this ferment even more complex in flavor.
Like cabbage, turnip can be shredded using a shredding disc with a food processor, or grated by hand or with an easy device, but whenever I make this, I just go old school and matchstick cut the turnips by hand. Turnip is a regular in my winter garden, and it’s very satisfying making fermented products from your own produce. Turnips are very easy to grow and don’t require much effort at all.
In spite of the fact that it’s been a scorching summer (or maybe because of it), I started thinking of all the delicious fall foods I love. Moreover, I started thinking of fall foods that have yet to exist and how I could maybe change that a bit…
And then it hit me. Apple Pie. Except, in hot sauce form. Fermented, obviously. And then the name came to me as bright as the red color I imagined. “Hot Apple Pie.” Fitting, right? Because with those serranos and habaneros, this was a pretty hot one for me (and which you could modify up or down heat-wise based on your pepper choices).
To go on what? Thanksgiving turkey. Ham. Mac. Yams. Rolls. Vanilla ice cream. Heck, I can’t wait to slather it on actual hot apple pie. I can’t think of any holiday foods I wouldn’t pair it with.
So let’s do this so you have time to ferment this before the coming holidays!
In spite of the fact that it’s been a scorching summer (or maybe because of it), I started thinking of all the delicious fall foods I love. Moreover, I started thinking of fall foods that have yet to exist and how I could maybe change that a bit…
And then it hit me. Apple Pie. Except, in hot sauce form. Fermented, obviously. And then the name came to me as bright as the red color I imagined. “Hot Apple Pie.” Fitting, right? Because with those serranos and habaneros, this was a pretty hot one for me (and which you could modify up or down heat-wise based on your pepper choices).
To go on what? Thanksgiving turkey. Ham. Mac. Yams. Rolls. Vanilla ice cream. Heck, I can’t wait to slather it on actual hot apple pie. I can’t think of any holiday foods I wouldn’t pair it with.
So let’s do this so you have time to ferment this before the coming holidays!
In spite of the fact that it’s been a scorching summer (or maybe because of it), I started thinking of all the delicious fall foods I love. Moreover, I started thinking of fall foods that have yet to exist and how I could maybe change that a bit…
And then it hit me. Apple Pie. Except, in hot sauce form. Fermented, obviously. And then the name came to me as bright as the red color I imagined. “Hot Apple Pie.” Fitting, right? Because with those serranos and habaneros, this was a pretty hot one for me (and which you could modify up or down heat-wise based on your pepper choices).
To go on what? Thanksgiving turkey. Ham. Mac. Yams. Rolls. Vanilla ice cream. Heck, I can’t wait to slather it on actual hot apple pie. I can’t think of any holiday foods I wouldn’t pair it with.
So let’s do this so you have time to ferment this before the coming holidays!
The unique and deep flavor of pho fusing with the quick satisfaction of a tangy pickled egg. Let’s face it, you need this!
I actually used duck eggs for my first batch and they were heavenly.
You can make a quart mason jar of these (fits around 7 hard boiled eggs) or double all the ingredients to fill a half gallon jar.
I recommend allowing them to sit in the flavored brine for a week to ten days to allow the flavor to fully penetrate. As far as shelf life, there’s varying opinions about pickled eggs, but I’d feel comfortable eating these up to at least a month after starting them (keep refrigerated). They’re so delicious though that I can’t imagine they’ll last you that long.
This recipe combines already fermented garlic dill pickles and fermented green hot peppers. I used a blend of green jalapenos and habaneros but the exact choice is up to you. Just bear in mind the addition of pickles and plenty of pickle brine will reduce the overall heat and therefore you might want to start with peppers that you know will still net you a very hot sauce if that’s what you want. Using green serranos would be a good option for people who like hot but not melt-your-soul levels, and they’re fairly easy to source.
This recipe combines already fermented garlic dill pickles and fermented green hot peppers. I used a blend of green jalapenos and habaneros but the exact choice is up to you. Just bear in mind the addition of pickles and plenty of pickle brine will reduce the overall heat and therefore you might want to start with peppers that you know will still net you a very hot sauce if that’s what you want. Using green serranos would be a good option for people who like hot but not melt-your-soul levels, and they’re fairly easy to source.
This recipe combines already fermented garlic dill pickles and fermented green hot peppers. I used a blend of green jalapenos and habaneros but the exact choice is up to you. Just bear in mind the addition of pickles and plenty of pickle brine will reduce the overall heat and therefore you might want to start with peppers that you know will still net you a very hot sauce if that’s what you want. Using green serranos would be a good option for people who like hot but not melt-your-soul levels, and they’re fairly easy to source.
This recipe combines already fermented garlic dill pickles and fermented green hot peppers. I used a blend of green jalapenos and habaneros but the exact choice is up to you. Just bear in mind the addition of pickles and plenty of pickle brine will reduce the overall heat and therefore you might want to start with peppers that you know will still net you a very hot sauce if that’s what you want. Using green serranos would be a good option for people who like hot but not melt-your-soul levels, and they’re fairly easy to source.
This easy recipe is bright but balanced, fragrant, and with a firm, satisfying texture. If you’re on the fence about pickled mushrooms (but you otherwise enjoy mushrooms and pickled foods), I highly recommend you to try. I know you’re going to just love it.
The featured photos show Cremini (aka Baby Bella) mushrooms, but you can use any mushroom you’d like, or a mix, including wild mushrooms. To properly fit in the quart jar, I quartered them; however, smaller mushrooms like button or straw varieties are nice whole. For large mushrooms, cut them uniformly into bite size pieces.
This is a quick pickle recipe, but guidance for canning is also given below.
This is a “quick pickle” or “fridge pickle” recipe, which means it doesn’t require canning but therefore should be stored in the fridge.
Pickled green tomatoes have a rich history rooted in Eastern European culinary traditions. Jewish immigrants brought these recipes to the United States, where they eventually made their way even into Southern cuisine!
The practice of pickling vegetables, including green tomatoes, was essential for preserving produce through long winters. While fermenting green tomatoes (fermented following the exact same recipes used for sour garlic dill pickles) was common, the vinegar-pickled variety also gained popularity for their tangy flavor and ease/speed of preparation
Blackening seasoning has a great combo flavor of piquant, smoky, savory and tangy. Blackened shrimp is a favorite and as a pickle it’s equally satisfying! The veggies that go with it are also really tasty. This is delicious as an appetizer, side, or as a snack on its own. It’s also a winner added to tomato soup, Bloody Mary, atop salads, and more.
Let me know what you do with yours.
This delicious hot sauce is also super versatile. You could have it on ribs, burgers, chicken (hello wings!), in stir fries, and more. But it’s also simply divine on top of some vanilla (or berry) ice cream. Beware that one is dangerously addictive.
The other fun part of this recipe is it can be ready in an hour given the use of vinegar as the acid rather than through fermentation (though most of my sauce recipes on here are fermented). That said, you could easily ferment your peppers for any desired length, and also use the brine to substitute some of the vinegar. I still encourage you to use some of the red wine vinegar because its fruitiness works really well with the concept of this sauce and will help ensure a sufficiently low pH. To truly know your pH, you would want to test the sauce after processing.
This delicious hot sauce is also super versatile. You could have it on ribs, burgers, chicken (hello wings!), in stir fries, and more. But it’s also simply divine on top of some vanilla (or berry) ice cream. Beware that one is dangerously addictive.
The other fun part of this recipe is it can be ready in an hour given the use of vinegar as the acid rather than through fermentation (though most of my sauce recipes on here are fermented). I That said, you could easily ferment your peppers for any desired length, and also use the brine to substitute some of the vinegar. I still encourage you to use some of the red wine vinegar because its fruitiness works really well with the concept of this sauce and will help ensure a sufficiently low pH. To truly know your pH, you would want to test the sauce after processing.
This delicious hot sauce is also super versatile. You could have it on ribs, burgers, chicken (hello wings!), in stir fries, and more. But it’s also simply divine on top of some vanilla (or berry) ice cream. Beware that one is dangerously addictive.
The other fun part of this recipe is it can be ready in an hour given the use of vinegar as the acid rather than through fermentation (though most of my sauce recipes on here are fermented). That said, you could easily ferment your peppers for any desired length, and also use the brine to substitute some of the vinegar. I still encourage you to use some of the red wine vinegar because its fruitiness works really well with the concept of this sauce and will help ensure a sufficiently low pH. To truly know your pH, you would want to test the sauce after processing.