Ingredients: 2 ears’ worth of corn kernels 1 cubanelle pepper, minced 1/4 cup minced onion 2 tablespoons apple cider vinegar 1 tablespoon yellow mustard seed 1 teaspoon Old Bay Direction: Stir together all ingredients in a small bowl. Cover and refrigerate at least 1 hour prior to serving. Use to top hot dogs. Yield: about […]
Ingredients: 2 medium eggplants, cut into roughly 1 inch cubes 2 cloves garlic, minced* 1/3 cup chopped fresh Italian parsley 16 oz jar roasted red pepper, drained and coarsely chopped 3 tablespoons sherry vinegar 1 tablespoon nonpareil capers olive oil sea salt freshly ground black pepper Directions: Preheat oven to 400. Place the eggplant in […]
Ingredients: 1/3 cup red wine vinegar 1/2 medium head cabbage, sliced thinly 1 medium onion, sliced thinly 1 carrot, shredded 2 serrano pepper, small dice 1 teaspoon dried oregano sea salt freshly ground black pepper Directions: Toss all ingredients together in a large nonreactive bowl. Cover and leave at room temperature at least 2 hrs […]
Ingredients: 1 lb whole strawberries 1 cup apple cider vinegar 2 Tetley’s Black & Green blend tea bags 3 cups boiling water 1/4 cup liquid turbinado sugar Directions: Place the strawberries in a nonreactive container (like a glass jar) and cover with vinegar. If your strawberries are very large, you may need to add additonal […]
Ingredients: 3 calabacita squash*, sliced into 1/4 inch thick rings 1 large jalapenos halves, thinly sliced 1 small onion, thinly sliced 1/2 teaspoon celery seed 1 tablespoon black peppercorns 1 1/2 tablespoon yellow mustard seeds 1 tablespoon crushed red pepper flakes 1/2 cup water 2 cups apple cider vinegar 1/3 cup pickling salt or kosher […]
I’ve started to contribute to the food section of Parade.com. Today’s post features my recipe for refrigerator or canned Cilantro Pickled Jalapenos. Find the recipe here. Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other […]
Ingredients: 8 red radishes, thinly sliced 1 jalapeno, thinly sliced 1 clove garlic, minced 1/2 teaspoon sea salt 1/2 teaspoon mustard seed 1/2 teaspoon black peppercorns 1/2 cup apple cider vinegar Directions: Place all ingredients in a 8-oz mason jar. Cover and shake until the salt dissolves. Allow to marinate at room temperature for 25 […]
Ingredients: 5 pounds asparagus, cut into jar sized pieces 1 large fennel bulb, thinly sliced 1 oz fresh dill, chopped 1 oz fennel fronds, chopped 4 cloves garlic 8 fresh bay leaves 4 1/2 cups water 5 cups white vinegar 1/3 cup pickling salt 3 teaspoons black peppercorns 3 teaspoons dill seeds 3 teaspoons yellow […]
Ingredients: for the cookie: 1/3 cup butternut squash puree 1/3 cup oil canola oil 2 tablespoons fig preserves or jam (I used my homemade fig honey cardamom jam) 3/4 cup fresh-squeezed orange juice (I used Cara Cara oranges) 3 cups flour 1 1/2 tablespoon baking powder 1/4 cup sugar filling: 1/4 cup fig preserves or […]
Ingredients: 1 1/2 lb Brussels sprouts, stem and loose leaves removed 1 serrano pepper, halved and sliced into 1/4 inch chunks 2-3 bay leaves 1/2 teaspoon celery seed 1 tablespoon black peppercorns 1 tablespoon yellow mustard seeds 1 teaspoon celery flakes 1 teaspoon dill seed 1 1/2 cups water 1 1/2 cups white vinegar 2 […]