Mason Jar Meals Are Great For Packing Around To Picnics Or For Giving As Gifts. They Look Beautiful, And Taste Awesome. Here's A List Of Our Favorites.
Savory and sweet with a little hint of spice, rosemary tomato jam can go on anything from buttered toast or oatmeal to eggs, any which way you cook 'em.
Don't get in a pickle with this classic piccalilli recipe. Easy to make, our recipe yields three Mason jars of deliciousness that can keep for several months.
Before reading or trying this recipe, please read the FDA article, http://www.enotalone.com/article/10280.html and do a search on garlic + o...
Made with fresh vegetables, vinegar, and spices, Italian Pickled Vegetables (Giardiniera) is the perfect crunchy topping for salads, sandwiches, antipasto platters and more!
Make sweet pickles using this sweet gherkin recipe. Baby pickles are perfect for a tasty appetizer or snack.
I absolutely love the pickles that come on various McDonald's burgers. The problem is most of the store pickles you… by beggars
These Cauliflower Pickles are so addictive! They are great served alongside roasted meats, and make really good appetizer, in my case, so addictive to snack on, that it is so difficult to stop! I have made this a couple of times already, and everyone who has tasted this love it! They do look kinda plain, but do not let that fool you, make a batch and see for yourself! For full flavour, make these a couple of days before serving, I let them sit in the brine solution, stored in the fridge for three days before I actually eat them. On the second day, I tested one (alright, a few!) and found that I got to add in more rice vinegar and sugar, depending on how sour or sweet you want. Stir with a chopstick or long spoon and wait for another day or two before consuming. Do not cut the florets into big chunks, just cut them up into suitable sizes that are easy to pop into the mouth in one bite! It makes munching easier and is tastier as the solution gets soaked into the florets! Trust me! If you are not a fan of cauliflower, this might turn you around. These should be eaten cold, right out from the fridge. Crunchy, sweet, sour with a tinge of the garlic and ginger. If you do not like the strong garlic smell, just reduce the amount to 1 clove. However, if you love garlic, do not be tempted to put in more, the taste of the garlic will be too strong. Just follow the recipe for the right amount of garlic. Pop the garlic and ginger in your mouth when you have finished with the cauliflower! Yum! Great as a refreshing appetizer for parties! I made this for a Christmas party two weeks ago and will be making this again for the coming Chinese New Year. There will be lots of "rich food" during festivities and this will be a great "snack"! I'm sharing this with : Cookbook Sunday hosted by Couscous & Consciousness Full Plate Thursday hosted by Miz Helen's Country Cottage This is the original recipe, you may adjust the rice vinegar, sugar and salt according to your own taste. This recipe makes a large amount. I halved the recipe and got three bottles as per the photos above. Cauliflower Pickles (adapted from "The Chinese Kitchen" by Eileen Yin-Fei Lo) 3 quarts cold water 5 garlic cloves, peeled One 1-inch-thick slice fresh ginger 3-1/2 pounds fresh cauliflower, cut into 1-1/2-inch florets 1-3/4 cups sugar 1-3/4 cups Chinese white rice vinegar or distilled vinegar 5-1/2 cups cold water 4 teaspoons salt In a large pot, bring the 3 quarts of water to a boil with the garlic and ginger. Add the cauliflower and blanch for 30 to 45 seconds. Do not overcook. Remove from the heat and run cold water into the pot. Drain. Fill the pot with cold water and let the cauliflower rest in cold water for 15 minutes, then drain. In an oversized glass jar, place the sugar, vinegar, 5-1/2 cups water, and salt. Stir with a wooden spoon to ensure that the sugar and salt are completely dissolved. Add the cauliflower, garlic, and ginger. Cover the jar. (A jar with a plastic screw top is preferred, if unavailable, place a piece of plastic wrap over the top before closing.) Refrigerate for at least 24 hours before serving. Serve cold. The cauliflower pickles will keep, covered and refrigerated, for up to 6 months.
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 […]
Can you make piccalilly in 30 minutes? Sure! Check out my homemade piccalilly recipe. Quick and easy pickles for pork roast or cheddar cheese!
Old-Fashioned Tomato Jam - This easy recipe makes the best tangy, sweet and savory jam with tomatoes without pectin or traditional canning!
I’ve been pickling vegetables like crazy as of late because it works so great for preserving them, especially when it’s…
Uncover a world of flavors with Spicy Mango & Pineapple Jam – where sweet meets fiery zing!
Quick Pickled Fennel is a zippy condiment that works with just about anything you'll pull off your grill this season. It's great in salads, and I love to eat it straight out of the jar. Practically zero calories and over the top flavor!
Always have chillies on hand by using the quick and easy recipe for pickled chillies. Great if you have a large chilli crop! No cooking required.
6 - 7 x quarter-litre jars (1/2 pint)
Learn the best secrets for crispy and crunchy pickles. I've gathered up the best of the best tips for crunchy pickles in this post, give them a try.
I’ve been pickling vegetables like crazy as of late because it works so great for preserving them, especially when it’s…
Spicy and sticky, this chilli jam is the perfect meal starter with chicken, seafood, lamb, pork or beef. Barbecue, stir fry or bake.
Regular readers of this site will know by now that we love a good chutney! My previous posts for Beetroot Chutney and Tomato Relish are two of the most visited and commented on recipes that I have…
A sweet and spicy chilli jam recipe. Perfect to give as a gift or keep stocked in the fridge
Looking for a piccalilli recipe? This quick and easy recipe for piccalilli combines a handful of fresh veg to make the perfect sandwich filler
We’ve been in New Zealand for nearly two weeks now and I’m completely in love with the place. It’s actually ridiculous how beautiful it is. I’ve been likening it to a theme …
