When I think of pickling I think of a big production where there are pounds of the desired ingredient to be pickled. Several hours and multiple quarts later you are … Read More
The radishes are coming in faster than I will eat them and there is a big batch behind these so I’ll have plenty. You know I love pickles so I … Read More
Nothing give cranberries a worse name than the tinned stuff that comes out at this time of year. Wobbly, gloppy, insipid glop. If more time was spent in the simple … Read More
I’ve got just about the last of the ripe chilies in, and while I like’em fresh, I also want to have some for later.
Sambal is Malaysian for Sauce – … Read More
The Jalapenos have mostly ripened all at once. I can’t use them all fresh and I do love pickled Jalapenos, so that’s what I did, canning three pints. These should be … Read More
The Romas are finally starting to come in, but there is not enough for a huge batch of sauce. I did however find a recipe for Marinara that only calls of … Read More
Last week I was tucking into some bibimbap (a lovely light Korean dish heavy on vegetables) for lunch and the ingredient that struck me the most was the pickled ginger carrots. Crisp, cool, … Read More
The other day while I was smoking some pork butts for BBQ I had some time on my hands as well as about 5 lbs of cucumbers. I’ve made sweet pickles, … Read More
As I mentioned I have a whole bunch of cucumbers to use up. And I just picked another 2.5 lbs!
This time I’ve made sweet relish – (from Balls Blue … Read More