Een heerlijke abrikozen mango jam die makkelijk is om te maken en heerlijk is op brood, in de yoghurt en nog veel meer.
You are going to love this delicious banana jam recipe!
This Strawberry Freezer Jam tastes like strawberry shortcake in a jar!
An easy tomato chutney that's perfect served with cheese, cold or hot meats or just on a cracker.
These quick zucchini pickles are a little sweet, a tad spicy, and the perfect way to use up that zucchini harvest. A great alternative to traditional cucumber pickles!
This zesty blend of tangy tomatoes, spicy chillies, aromatic garlic, and zingy ginger is a true taste bud party. The best part? You can jar it up and enjoy this spicy goodness for months. Perfect for jazzing up your burgers and sandwiches, hot chutneys like this also make a killer dip for chicken and a delicious companion for your cheeseboard. So preserve your summer harvest with our Tomato and Chilli Chutney recipe—it's a pantry superstar that'll keep you coming back for more!
Would you believe me if I told you I’ve never tasted Piccalilli before? I truly believe, at 54 years young I am a ‘Piccalilli Virgin’ so it was with great excitement I prepared these jars of pickle, knowing that after waiting for half-a-century, I was going to experience for the very first time a mainstay […]
Aglio Marinato Pickled garlic is a flavorful condiment that's delicious to eat straight out of the jar. It has a crunch to it and can be ...
adapted from Eating Local by Janet Fletcher Since I only had carrots growing in my garden and no daikon, I simply replaced the daikon half with carrots. Use any ratio you wish for the pound of veggies. Next time, I'll have to try just pickling daikon!Makes about 1 lb. of pickles.
I’ve been pickling vegetables like crazy as of late because it works so great for preserving them, especially when it’s…
This fig jam is sweet and easy to make with no canning required!
This recipe, with its raisins and spices, is a play on carrot cake. I love it spread on buttered toast but you can serve it with yoghurt, or use it to cap a cream-cheese- frosted carrot cake. You can even add it to a salad based on a grain such as toasted spelt and top with crumbled feta to make a lovely vegetarian dish. Recipe taken from River Cottage Fermentation Handbook by Rachel de Thample
Our quick caramelised onion chutney recipe makes the perfect festive gift or an addictive addition to your cheese board.
A classic English pickle of mixed vegetables in an aromatic mustard flavour sauce. Start the day before. Allow to mature for 1 month before serving.
Looking for a piccalilli recipe? This quick and easy recipe for piccalilli combines a handful of fresh veg to make the perfect sandwich filler
These Garlic and Dill 24-Hour Refrigerator Pickles are quick, easy, crisp, and absolutely packed with flavor. There's no canning needed, and they're a perfect way to use up some of those cucumbers from the garden or farmer's market!
Pickled Cabbage is a quick and easy cabbage salad to keep in the refrigerator! Crunchy cabbage and vegetables are marinated in a zesty vinaigrette to make a great side dish. Top over hot dogs or tacos and leftovers can be made into a cabbage salami soup!
A delicious Antipasto Relish and a Ball® Home Preserving Kit Giveaway - perfect for preserving natures bounty.
My seasonal clock seems to be all messed up this year. Normally I don’t even wait for the first autumn leaf to hit the pavement before breaking out my Le Creuset and cranking up the oven. Thi…
My mind is just beginning to think about blueberries. It’s that blueberry time of year again. Blueberry jam. Blueberry pancakes. Blueberries eaten by the handful. For a small blueberry farm i…
Een tijdje terug waren de witte pitloze druiven in de aanbieding bij de Zaandamse grootgrutter, en ik kwam thuis met een kilo witte druiven... Heel lekker
How to make easy passion fruit (granadilla curd) that is perfect served on yogurt, drizzled on cakes, or sandwiched between biscuits.
This beetroot relish not only looks cool with its rich purple colour but it's also delicious with cheese and crackers, in a burger or on toast with cheese.
These avocado pickles from Delish.com will add unexpected flair to all your Mexican dishes.
An easy to make rhubarb chutney. Makes about 2kg/4½lbs of chutney .
Red Onion Jam. An intensely flavorful, sweet and tangy accompaniment to grilled chicken or pork, with steak or on burgers.
Preserved lemons (and limes) pop up regularly in recipes. They are relatively expensive to buy yet so very easy and cheap to make, especially at this time of the year when we have lemons and limes…
I promised recipes last week and I’m not one to break promises, so here’s a quickie in celebration of the fact that I’ll be free of the bar exam in a week. Another winner from The…
Been meaning to try this recipe for quite a while. Some friends made it last year and it was delicious. I've followed the Hairy Biker's Hot Mustard Pickle recipe to the letter. Yes, it does seem a lot of salt but I have to say I can't taste it in the remnants in the pan. And maybe do not cook the vegetables so long? My cauliflower has lost it's crunch. But there is another month before I am supposed try it. 250g green beans, sliced into 1cm pieces 500g cauliflower, cut into 1cm cubes 250g courgette, cut into 1cm cubes 100g fine sea salt 3 onions, finely chopped 300ml malt vinegar 300ml white wine vinegar (I only used malt vinegar) 1 heaped tbsp English mustard powder powder 1 heaped tbsp ground turmeric 1 tsp ground ginger 1 tsp dried chilli flakes 25g cornflour 250g sugar Mix the salt thoroughly into the beans, cauliflower, and courgette in a non metallic bowl, cover, and leave for 24 hours. After 24 hours, rinse the vegetables thoroughly in several changes of water. Simmer the onions in the malt vinegar for 15 minutes whilst you mix the dried spices and cornflour into 5tbsp of the remaining 300ml of vinegar. Add the sugar and left over vinegar to the pan with the onions, and the drained vegetables. Simmer for 10 minutes (I might try 5 minutes next time). Add the spice paste and stir through until it thickens. Here the Hairy Bikers cook the vegetables for a further 10 minutes, but I would take the pickle of the heat once the sauce has thickened and bottle it straight away. After all, the heat of the sauce will continue cooking the vegetables for a while longer anyway. Seal in sterilised jars and leave for a month before using. I, however, had a little bit leftover from my 5 jars made at the weekend and used it in a ham sandwich yesterday. It was fantastic! Post Script: A quick google has turned up River Cottage's Pam Corbin's recipe for Piccalilli. I note she does not cook the vegetables at all, but instead just stirs them into the hot sauce. Next time... Instagram: leesashomemade Facebook: Leesa's Homemade
