Bereiden:Steek kleine rondjes uit de sneetjes peperkoek. Schep de crèmepaté in een spuitzak en spuit op de helft van de peperkoekrondjes een toefje paté. Bedek met de overgebleven peperkoekrondjes. Smeer met een mes de paté langs de zijkanten glad en haal de torentjes vervolgens door de brésiliennenootjes, zodat deze aan de paté blijven kleven. Doe de pickles in een blender en mix samen met de room glad. Schep de crème van pickles in een spuitzak en spuit een toefje op elke merveilleux. Werk eventueel af met een takje tijm.
Basic pickle brine with 4 ingredients. You can make wonderfully crunchy pickles from any vegetable with this brine.
(50 Days) National Pickling Cucumber is a wonderful heirloom that was developed by Michigan State University and released in 1924! The goal of the selective breeding was to find a cucumber that was perfect for making small or large pickles, which they definitely accomplished. This is hands down one of the pickling cucumbers! Vigorous vines produce tons of 6 inch long, thick, thin-skinned, medium green fruit!
Pickles, kimchi, kombucha and sauerkraut - there's just something amazing and delicious about sour and pickled foods. The tangier, the better. This sauerkraut is a wonderful, zesty addition to burgers, tacos, sandwiches, nourish bowls, salads and soups. It's also beautiful and makes for a delightful homemade gift!
Pickled Beets are a wonderful preserve, that maintain their crunch and make a vegetable side dish packed with probiotics & phytonutrients.
Enjoy this delicious relish on your sandwiches, hot dogs and hamburgers or add it to your pasta and potato salads!
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…
The fall season is finally here...and now is the perfect time to put all of your harvest (or whatever veggies you purchase at the store) to good use! I would always look forward to this time of year, when my grandmother would marinate and jar eggplants. It would be put to especially good use around the holidays when my grandfather would add it to his famous hot pepper salad. I decided to start marinating and jarring eggplant myself a few years back and have now made it a tradition that I look forward to every year. It’s not nearly as labor intensive and time consuming as jarring your own tomato sauce (something I still haven’t done yet!), but there is still some quality time and effort involved. As a time-saver, I now shred the eggplant in the food processor instead of slicing. I also think it makes for easier serving. Whatever method of slicing you prefer will work well. However, after all of the slicing, shredding, straining, boiling and packing (and a few precious months of aging), you will be guaranteed instant gratification. The eggplant works great as a topper on eggs, pizza, sandwiches, cutlets, pasta, bread...you name it! It also makes for a nice, from-the-heart holiday gift, as the jars will be ready for serving just after Thanksgiving, if you decide to do the jarring by mid-late September. Give it a try...you’ll be sure to impress! Melanzana Marinata (Marinated Eggplant) 6 lb. eggplants 2 1/2 tbsp. salt 3 c. white vinegar 2 c extra-virgin olive oil, plus more for topping off jars 6 cloves garlic, peeled & sliced 2 tbsp. dried oregano 1/4 tspn red pepper flakes 4 pint-size glass canning jars (often called mason jars) and 2-piece metal canning lids Rinse and peel eggplant. Either a) shred the eggplant in a food processor, or b) cut into 1/4 inch lengthwise vertical slices, then cut slices into lengthwise 1/4 inch french fry-size strips. Place the shredded/sliced eggplant into a nonreactive (plastic or stainless) colander and toss with salt. Place a plate on the eggplant and place a weight (several large cans of tomato sauce works well) on the plate. Let colander stand in the sink for 2 hours, so that bitter eggplant juices drain away. Place colander under running cold water and rinse eggplant quickly. After rinsing the eggplant, take a handful at a time and squeeze out all the excess water from it. Put the eggplant in a bowl with the vinegar and marinate it for 30 minutes (it will return to shape like a wet sponge). Drain the vinegar from the eggplant and squeeze it dry again. Put the eggplant into a bowl with 2 cups olive oil and remaining combined ingredients. Wash 4 pint jars with hot, soapy water and rinse thoroughly. Then, gently immerse the jars into a large pot of boiling water, turn down heat and let simmer for 10 minutes. Carefully remove jars with tongs. Fill jar with eggplant mixture to within 1 inch of top. Ladle oil into jars, filling them to within 1/2 inch of the top. Wipe rims of jars with a clean, damp cloth, as residue may not allow for lids to seal properly. Immerse lids (flat disc portion only - not the ring part) into hot, but not boiling, water. Remove and press lids onto top of jars. (NOTE: Some lids have different preparation steps, so closely follow the lid manufacturer’s directions for heating time). Screw rings onto cool jars. Allow jars to cool undisturbed for 24 hours. During cooling, you might hear a soft "ping" when the lids seal tightly. Once the jars are cool, test for vacuum seals by tapping the top of the jar with a spoon. You should hear a bell-like tone, not a "clunk." Also, the lids should be concave; a convex lid is a sign of a bad seal. Finally, the lids should not move when you press on them with your finger. Refrigerate the jars that did not seal properly. (Resealing jars after they have cooled isn’t safe.) Store the jars in a cool, dark place, such as a cupboard or a basement for at least two months prior to opening. Once the jar has been opened, keep it in the refrigerator. For complete tips on jarring, please visit http://www.exploratorium.edu/cooking/pickles/canning.html
This is a quick and simple refrigerated pickled cauliflower recipe! It's got a wonderful mix of colorful vegetables, flavor, tang - with a hint of spice.
Bread and butter pickles are an incredibly delicious take on the standard method of making pickles. By adding in a…
A wonderful, simple recipe for homemade refrigerator Bread and Butter Pickles. No canning equipment required! Just prepare and pop in the fridge!
Ah, la cuisine ! Ce merveilleux univers où créativité et gourmandise se rencontrent pour donner naissance à des merveilles culinaires. Parmi elles, une recette simple mais oh combien savoureuse : les pickles maison. Ces délicieux légumes vinaigrés, dont le goût piquant et rafraîchissant éveille les papilles, sont une véritable invitation au…
A simple bread and butter pickle recipe that is easy to make and tastes great!
Easily Pickle Hot Peppers for use all year long!
Tired of soggy fermented pickles? This fermented cucumbers recipe makes it easy to ferment crunchy and crisp pickles. Learn the best techniques for fermenting sliced cucumbers ready to eat in just two weeks!
Quick, Before the End of Tomato Season! Several weeks ago I made a recipe for tomato chutney from Atul Kochhar's Indian Essence Cookbo...
Enjoy this delicious relish on your sandwiches, hot dogs and hamburgers or add it to your pasta and potato salads!
This creamy dill pickle hummus is a wonderfully tangy take on classic hummus. It has a big pickle flavor and that smooth texture you love and expect from hummus. Make it quickly and easily right in your food processor for the perfect no-cook dip, sandwich spread, or sauce for wraps and bowls. A delightful blend of garbanzo beans, tahini, extra-virgin olive oil, pickle brine, chopped pickles, and fresh dill, this dill pickle hummus may be your new favorite hummus flavor.
This mouth-watering French Pickled Garlic will make your taste buds jump for joy! This garlic is pickled to perfection and will leave you wanting more.
These fermented sweet pickles are wonderfully crunchy with just the right combination of zesty, sweet, and saltiness. They might be your new favorite snack.
This simple and speedy recipe for pickling peaches can transform spare fruit into a rich and flavoursome delicacy to be savoured. Enjoy your pickled peaches as tapas with manchego cheese or serve them with a Sunday roast, or even on top of ice-cream. You will need a 500ml sterilised jar
From garden to pickle, these homemade burger chips will elevate your backyard barbecue game.
