Happy canning season everyone! Before you gag (because I totally did too), just know that these recipes for how to pickle foods are totally legit!
Learn how to make Swedish Pickles. You 'll want to eat them everyday!
A unique and delicious way to preserve rhubarb, this chutney is fabulous with pork, Indian curries, and over cream cheese as an appetizer.
7 homemade bottled curry vegetable recipes. How to use your carrots and veggies by bottling. Piccalilli and sauce. Grandmothers recipes.
Yield: 8 x half-litre (US pint) jars
Canning pickled onions is a great way to preserve the small onion bulbs you harvest from. Although... they may be an acquired taste!
How to make Turmeric Sauerkraut- a small-batch recipe that can be put together in 10 minutes, and sits on the counter for 3-5 days!
Pickles Recipes – You are reading a lot recently about probiotics and the benefits of fermenting and pickling your own food at home? Do making pickles sound kind of terrifying for you? In fac…
A tasty, tangy pickled rhubarb recipe that comes together with just three ingredients.
Very simple homespun ingredients, but look at the intricate spicing on this: that's where the magic happens. Yield: 4 x half-litre (1 US pint) jars
So easy, and you'll have enough kimchi for months! This is a vegan kimchi using a 3% brine.
I love pickled onions with cheese's, but there is something about having them at christmas time with various different types of cheese's th...
While cabbage is, of course, the classic ingredient in kraut, it isn’t the only game in town. Rutabega, a cruciferous cousin to the cabbage, can also be used to make a rich, subtle kraut. The rutabega is an unassuming workhorse of a vegetable, not often celebrated as perhaps is befitting a vegetable so rich in nutritio
Transform your fav veggie into a gut-boosting + probiotic-rich snack!
This wonderful quick pickled rhubarb is a great ingredient to have on hand to flavor everything from salads to cheese and charcuterie plates or smoked fish and pâtés. Make it a day ahead to let the…
I blogged over at Not Dabbling yesterday about how to tell if that sauerkraut you started a while ago is finished. There were a few questions from readers about how to know. I thought perhaps some …
This tutorial teaches you How-to Make Quick Pickled Veggies, the perfect way to savor the flavors of summer, for just a little bit longer! Just 20 minutes.
Let‘s make Pickled Sushi Ginger (or Gari ガリ) at home! Refreshing and slightly sweet, it‘s perfect for cleansing your palate as you enjoy delicious sushi.
A terrific taste sensation from the Middle East! Anyone who knows me well knows that I have always considered pickles to be a food group, which is why there are quite a few pickle recipes on this b…
Learn how to ferment fresh herbs. Fermentation is a preservation method that offers significant benefits both in probiotics and taste. I've included 2 ways to ferment fresh herbs to preserve your harvest.
Adapted from House & Garden, 1964! Easy and tasty! A Scandinavian table is seldom without them. You can use canned beets for this.
Super easy and quick pickled carrots and daikon recipe.
Pickled radishes are a simple —and tasty!— way to use up extra produce from your garden.
I have three words for you... ginger pickled carrots! If your farmer's market is flooded with gorgeous locally grown carrots right now like mine is this Fall then you have to try this delicious vegetarian canning recipe!
Here's an easy homemade lacto-fermented pickles recipe, a much healthier alternative to conventional store-bought versions.
Absolutely easy mango jam recipe without pectin. With just 3 ingredients, you can literally make this jam anytime you want!
I've been a big quick-pickling fan for some time now. It started with pickles a few years back. I made a dozen variations and always had jars of pickles on hand, made with fresh cucumbers in the summer. This is kind of like my obsession with making quick jams. It's just so easy and&nb
The ULTIMATE pickled vegetable relish, its flavor and versatility will astound you! Not just for hot dogs and muffuletta sandwiches, add this giardinera to your burgers, nachos, pizzas, pasta salads and anything else your heart desires!
A classic refrigerator pickled beet.
I have no idea why most books make it sound so darn complicated! The recipe I'm sharing with you today takes about 5 minutes of hands-on time.
Pickled onions are an ideal topping for tacos, sandwiches, pulled pork -- even your morning eggs. Always keep a jar on hand for just such an occasion.
I’ve been pickling vegetables like crazy as of late because it works so great for preserving them, especially when it’s…
Orange Whiskey Marmalade "I looove marmalade!" (she shouts and jumps up and down on Oprah's chair) It is the Katie Holmes to my Tom Cruise...well, when the love affair first happened. And I'm not planning to brainwash my marmalade or use it to get a seat on the big space ship after I die (or however that religion works). So I don't see us breaking up any time soon. I do, however, plan to get it a little drunk. I've been wanting to make it for some time to use as a filling for a cake befitting of an autobiography I've been devouring. But regular marmalade just wasn't going to cut it. No. This had to have a touch of gourmet...an unsuspecting twist on a very popular flavor...slightly more posh than it appeared, but quietly so. I came across this beautiful blog and recipe on Edible Ireland: Seville Orange Marmalade with Whiskey and Ginger and I knew it was just what my marmalade filling needed. Because I had a very specific cake in mind I chose not to add the ginger, but I certainly will on the next round. Also, Seville oranges are not available in small town Canada so I used navel oranges and adjusted the recipe a little. The key to this marmalade: the whiskey! I have tried to like whiskey on its own but it's tricksy. It smells beautiful and full of caramel...I think we'll be friends, but when I have a taste, it sucker punches me. But in this marmalade it transforms to the flavor I've longed for. It is the best thing to ever happen to whiskey. wash oranges really well, best to use organic. let peels soak over night. helps activate the pectin boil to 220 F you'll know its ready when you put a few drops on a really cold plate and it firms enough to wrinkle when you push the drops. I'm not a whiskey connoisseur but I was pretty sure this would serve the marmalade well. let boiled and ready marmalade sit for 10 mins before adding the whiskey make sure jars are sterilized let firm up overnight testing with orange cake and chocolate buttercream for new blog post. Orange Whiskey Marmalade Adapted from Edible Ireland Makes 3.5 liters of marmalade Just a note: this process could take 48 hours or longer before you're gobbling it up. Edible Ireland says: When making preserves, you need to use spotlessly clean, sterile jars, lids and rings. If you have a dishwasher, you can simply run everything through a hot cycle. Otherwise, wash everything in hot, soapy water, rinse well, then place the jars and lids on a baking tray in an oven heated to 140°C (285°F) and keep them there until you’re ready to use them. 1 kg navel oranges (if you have access to Seville oranges - use those instead!) 10 cups water 4 lb granulated sugar 1/2 cup lemon juice 2/3 cup whiskey Scrub the oranges well and cut each orange in half. It is best to use organic if you can find them. Squeeze the juice from the oranges and set aside. Slice the peel, including the pith, into whatever thickness you like, i.e. thin or thick cut. *NOTE* the pith and peel is where the pectin lives. Don't scrape out the pith thinking it might make it too bitter. If the marmalade is going to set properly you need the pith. Put the orange peel slices into a large bowl along with the orange juice, then pour over the water. Cover the bowl with cling film and leave the oranges to soak for 24 hours. Transfer the mixture to a large preserving pan or nonreactive pan (such as an enameled cast iron Dutch oven). Make sure the pot is big enough to accommodate all the mixture so that none splashes out, as all that boiling sugar can burn badly. Bring it to a boil, then reduce the heat and simmer, covered, for about 2 hours, until the peel is tender. It’s important that the peel is soft before you add the sugar, because once you do, it won’t ever get any softer. Add in the sugar and lemon juice (also packed with pectin), stirring until the sugar has dissolved (if the sugar hasn’t dissolved before it comes to the boil, it will crystallize once it cools). Raise the heat to a rolling boil and keep boiling, without stirring, until the setting point is reached (either when a sugar/preserving thermometer reads 105°C (220°F) or when a teaspoonful of the marmalade wrinkles up when placed onto a fridge-cold plate and you push it with your finger), which should take 20 to 30 minutes but could take longer. Once it’s done, take it off the heat and allow it to cool for 10 minutes. Stir in the whiskey, which may cause the mixture to bubble up a bit again. Pour the marmalade into warm, dry, sterilized jars (see above) to within a few millimeters of the rim and seal immediately. Store in a cool, dry place and use within two years. The first time I tried this it didn't set...it was very runny. But I had scraped much of the pith off the peel and didn't have enough lemon juice. So I put everything back in my dutch oven and added more lemon juice (adjusted in the recipe above) and boiled it longer (about an hour) but tried to keep it at 222°F and re-jarred it in sterilized jars. It firmed up considerably more the next day but next time I will leave the pith in tact and I think I'll have a jammier marmalade.
These two recipes are a good way of using up gluts in the garden. They are both tried and tested over many years in my family and still as popular as they have always been. I have shared these recipes with many friends so now I will share them with...
A simple pickle recipe that's great for pickling broccoli, cauliflower, radishes, onions, cucumbers, and more!
