Makes 2-3 litre jars 2 lbs Baby dill cucumbers or try baby carrots, asparagus, green beans… 2-3 heads of dill (preferably flowering) (optional) 1/4 cup + 1 tbsp salt 6 cloves garlic (Optional) 2 L water A few oak, bay Read More …
Brined Pickles
Category: Pickles & Preserves
Lemon Rosemary Pickled Green Beans
2 pounds green beans 4 sprigs fresh rosemary 4 cloves garlic; peeled 4 3-inch strips lemon peel 2 1/2 cups Water 2 1/2 cups White wine vinegar 3 tablespoons pickling salt 2 tablespoons Sugar Sterilize 4 pint-sized jars and their Read More …
Fast Favorite Garlic Dill Pickles
Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper into each jar. 8-10 small pickling cucumbers Read More …
Sweet Dill Refrigerator Pickles
2 cups sugar 2 cups vinegar 2 cups water 1/4 cup salt 3 quarts sliced unpeeled cucumbers 1 large onion, sliced 3/4 to 1 cup minced fresh dill In a saucepan, combine sugar, vinegar, water and salt. Bring to a Read More …
Pickled Okra
2 pounds small fresh okra pods 5 small fresh hot peppers 5 garlic cloves, peeled 4 cups white vinegar (5% acidity) 1/4 cup plus 2 tablespoons coarse salt 1 tablespoon mustard seeds Rinse okra; drain well, and pat dry. Pack Read More …
Sweet Cherry Preserves
So luscious eaten fresh, sweet red cherries lose their delicious flavour intensity in cooked fillings and spreads. Marinating the cherries with red wine and adding a touch of cinnamon enhances their flavor in cooked products. The slightly increased boiling time Read More …
Easy Orchard Salsa
Peaches and pears plus Bernardin Salsa Mix creates a snappy condiment to enliven menus year round. Served as a dip, garnish or stirring into recipes, this simple-to-prepare Orchard Salsa is sure to become a family favourite. Makes about 5 to Read More …
Fig Preserves
10 pounds figs 1/4 cup baking soda 5 pounds sugar 1/4 cup lemon juice lemon slices (optional) 1 quart water Wash figs in warm water with baking soda. Rinse well. Cut off stems. Combine sugar, lemon juice and water in Read More …
Bread and Butter Pickles
3 L small cucumbers 3 qt 750 ml small onions, thinly sliced 3 cup 2 medium green peppers, diced 1 sweet red pepper, diced 125 ml pickling salt 1/2 cup 1 L sugar 4 cup 1 L vinegar 4 cup Read More …
Pickled Onions
2 kg pickling onions 4 lb 625 ml pickling salt 2 1/2 cup 3 L cold water 3 qt 750 ml vinegar 3 cup 250 ml water 1 cup 750 ml sugar 3 cup 25 ml mixed pickling spice 2 Read More …
Easy Pickles
1.5 L cucumbers, thinly sliced 6 cup 2 small onions, sliced 425 ml sugar 1 3/4 cup 250 ml white or cider vinegar 1 cup 25 ml pickling salt 2 tbsp 15 ml fresh dillweed, chopped 1 tbsp Layer cucumbers Read More …
Rosy Fig Preserves
3 cups crushed figs 3 cups sugar 2 (3-ounce) packages strawberry flavored gelatin Combine all ingredients in a large, heavy saucepan and cook over low heat for 20 or 25 minutes, stirring occasionally. Immediately pour into hot, sterilized jars, leaving Read More …
Pickled Beets
2 kg small whole beets 5 lb boiling water 10 ml salt 2 tsp 750 ml vinegar 3 cup 500 ml water 2 cup 625 ml sugar 2 1/2 cup 10 ml pickling salt 2 tsp 25 ml mixed pickling Read More …
Fresh Carrot Pickles
250 g carrots, peeled & cut into thin sticks 1/2 lb 5 ml salt 1 tsp 2 ml coarsely ground mustard 1/2 tsp 1 ml ground turmeric 1/4 tsp 2 ml cayenne powder 1/2 tsp few small green chilies, split Read More …
Pink Pickled Onions
4 large onions, sliced boiling water 125 ml vegetable oil 1/2 cup 125 ml vinegar 1/2 cup 50 ml ketchup 1/4 cup 25 ml sugar 2 tbsp Pour boiling water over sliced onions in large bowl. Let stand 20 minutes. Read More …
Pickled Sow Belly
1 lbs. sow belly, chopped 2-1/2 teaspoon cloves 2 bay leaves 4 cups vinegar 1 teaspoon salt 1 cup onions Cover chopped sow belly with water. Boil. Remove sow belly from mixture. Combine broth with cloves, bay leaves, vinegar, salt Read More …
Harvard Beets
575 g medium size fresh beets 1 1/4 lb 15 ml cornstarch 1 tbsp 15 ml sugar 1 tbsp 3 ml salt 3/4 tsp pepper 150 ml water 2/3 cup 50 ml vinegar 1/4 cup In a large saucepan, heat Read More …
Chinese Pickles
1 lb. cucumber (6 to 7 pickles) 2 to 3 cloves garlic, shredded 2 fresh red peppers, cut in strips 4 ginger roots, cut in strips 1 teaspoon salt 1 teaspoon sugar 3 teaspoons cider vinegar 3 teaspoons sesame oil Read More …
Chinese Pickles
1 cup vinegar 1 cup sugar 1 cup water 2 tablespoons fresh or candied ginger (not ground), chopped fine various raw vegetables cut into bite-size pieces (such as carrots, beans, cauliflower, broccoli, peppers, cucumbers, etc.) In a large jar, crock Read More …
Chinese Pickles
1-1/2 cups cucumber 2 teaspoons salt 1/2 cup vinegar 5 tablespoon sugar 2 tablespoons fresh ginger 1 teaspoon sesame seed Leave small strips of green on cucumbers when peeling. Slice very thin. Place in bowl. Add salt and let stand Read More …
Pickled Lemons (Lamoun Makbouss)
Lemons Salt Paprika Oil Slice the lemons. Sprinkle the slices with salt and leave for a day or so in a collander. The slices will become limp and soft. Put the softened slices in a glass jar in layers. Sprinkle Read More …
Overnight Success Pickles
3 large cucumbers, about 1-1/2 inches in diameter or 7 or 8 small cucumbers 1 medium onion, chopped 1 sweet red or green pepper, stemmed, seeded, and chopped 1 tablespoon kosher salt or other noniodized salt 2 teas. celery seed Read More …
Adzhika
Adzhika is a fiery Georgian condiment, which has become popular throughout Russia and many of the former Soviet countries. You can purchase it in Russian or European markets, or make it yourself. To make Adzhika you need not just pepper Read More …
Pickled Sow Belly
1 lbs. sow belly, chopped 2-1/2 teaspoon cloves 2 bay leaves 4 cups vinegar 1 teaspoon salt 1 cup onions Cover chopped sow belly with water. Boil. Remove sow belly from mixture. Combine broth with cloves, bay leaves, vinegar, salt Read More …
Ginger Puree
Along with onion and garlic, ginger is one of the three ingredients that make up the well-known ‘wet trinity’ used in Indian cooking. When buying ginger, look for a piece which feels firm and has thin, shiny skin. Store ginger Read More …
Boiled Onion Puree
Onions are cooked in different ways to achieve the characteristic textures and flavours of individual dishes. Boiled onion puree is commonly used to thicken sauces, adding its own distinctive flavour when cooked with spices. Even though I have not used Read More …
Garlic Puree
Garlic is used in most Indian dishes, except for those cooked on religious occasions. This is because it is considered to be a stimulant, not to be consumed on days when the mind should be void of all temptation. Preparing Read More …
Giardiniera (Sunset)
Yield: 6 pints 1 lb Baby carrots (or regular) 1 lb Celery 1 lb Cauliflower flowerets 1 lb White boiling onions (1/2 – 1 inch in diameter) 1 lb Red bell peppers 1 lb Green bell peppers 1/4 lb Fresh Read More …
Pickled Green Peppers
3 lbs. peppers, cut in 1/2 inch pieces boiling water 2 cups sugar 2 cups white vinegar 2 cups water 8 cloves garlic 4 teaspoon salad oil (I use Crisco oil) 2 teaspoon salt Pack peppers in clean hot jars, Read More …
Giardinera
1 small head cauliflower 2 medium red peppers 1 medium yellow pepper 2 ribs celery 3 small pickling cucumbers 1 lb. carrots (baby carrots are especially nice) 2-3 small Japanese eggplants 3 cups white-wine or rice vinegar 2-1/2 cups water Read More …
Pickled Smelt
2 pounds cleaned smelt 3 cups water 1 teaspoon salt 1/4 teaspoon white pepper Cook fish in water, salt, pepper and bay leaves and onion in a covered pan for 12 minutes. Drain and measure fish stock. There should be Read More …
Norwegian Pickled Herring
3 salted herring 3/4 cup vinegar 1-1/4 cups water 3 tablespoons sugar Clean and cut herring into fillets. Soak in plenty of water 12 to 15 hours. Skin and remove all bones. Dissolve the sugar in water, add vinegar, pepper Read More …