You can tell a lot about cooks by their arsenals of condiments. Build a better Southern pantry with these five that we’re loving right now.
There was a time when we had to special order beer vinegars in funky bottles from Austria. Now stateside brewers like the crew at Gadsden, Alabama’s Back 40 Brewery, have gotten hip to fermenting leftover beer into golden elixirs. We add a splash of beer vinegar to flavor slow-cooked soups, chilies, and stews; we use it in pan sauces and as a finisher for greens. http://www.backfortybeer.com/store
Your hot dogs just got 10 times better with this dynamic Pittsboro, North Carolina sauce. We also spoon it on rice, eggs, and stir-fries.
Our staff goes crazy for former Southern Living Test Kitchen Director Lyda Burnette’s sweet and sassy pickled goods. My 2-year-old finished a whole jar of the thick-cut cucumbers, what we’re now calling pickle candy. I’m saving the pickled jalapeños and watermelon rinds for myself. Bonus: Proceeds from sales go to a good cause.
Sprinkle this salt as a final flourish over grilled steaks and chops or caramel desserts to add extra-crunchy texture and tiny bursts of flavor.
Imagine the heady smell as you step into a warehouse where micro-brewed soy sauce is fermenting and aging in repurposed bourbon barrels. I order a 32-oz. bottle of this rich, faintly smoky sweet brew every year.
What’s your favorite Southern condiment? Tag your posts, tweets and Instagrams with #SouthernFoodNow. You might just be featured on The Daily South.