FAQS

FAQS

I SUBSTITUTED A FOR B AND IT WAS FABULOUS. HOW DO I SHARE?

If you tweak a recipe or switch out an ingredient and it turns out great, please let me know! I may add that information to the post for other readers, especially if it has something to do with special diets or food allergies. For example: “I substituted coconut milk for cow’s milk and it turned out great.” You can also comment on the recipe post to share with others. 


WHAT ARE THE CALORIES/NUTRITION FACTS FOR THIS RECIPE? WEIGHT WATCHERS POINTS?

​There are online tools that can calculate this information for you. I do not include this information because I like to savor and enjoy my food instead of reducing it to a number or percentage. However, I do understand some people require this information for their diet and I suggest Google, it’s your best friend! 

CAN I MAKE THIS GLUTEN FREE

There are very few recipes that can’t be made gluten-free and you’d be surprised how many recipes are naturally gluten-free! If you are cooking gluten-free, make sure you have gluten free flour and pasta in your store cupboard. Make sure things like soy sauce are the gluten free varieties. Apart from that, it’s a case of logical substitutions. ​ 

CAN I MAKE THIS CHEAPER

​​​Most of the recipes on Pickled Barrel are accessible to most budgets. When it comes to the price of the ingredients, meat is often the most expensive. There’s nothing stopping you from substituting with a cheaper cut of meat (depending on the dish) or even cutting the meat and replacing it with vegetables. 

HOW DO I KNOW WHEN MY WATER IS BOILING

Boiling water is when there are large bubbles in the water that are breaking the surface. If there are smaller bubbles that are rising at a slower rate, your water is simmering rather than boiling. 

HOW DO I STOP MY PASTA STICKING TOGETHER

People have different ways to cook pasta. At Pickled Barrel, we bring a large pan of water up to a rolling boil, (ensuring the large bubbles are rapidly breaking the surface of the water), and season the water well. Because there is lots of movement in the water, there is no need to add any oil to your pasta. ​ 

CAN I USE YOUR PHOTOS

NO. All of the photos and images on this website are copyrighted and belong to Pickled Barrel. If you have any questions please refer to our terms of use. 

CAN I USE YOUR RECIPE ON MY BLOG

​Yes! A link back to my blog as the source of the recipe and, if the recipe is adapted from another source, a link to that original source. Make sure you rewrite it in your own words.

CAN I PIN YOUR POSTS ON PINTEREST

​Yes! Just please link back to the specific post you’re pulling an image from. 

I WORK FOR XYZ COMPANY AND WOULD LIKE TO WORK WITH YOUR BLOG

Please send me an email for any business proposals to pickledbarrelkitchen@gmail.com

THERE’S AN ERROR OR TYPO

​I am the recipe tester, photography, writer, and editor. Mistakes happen! If you notice an error, especially within a recipe, please send me an email.