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    You are in: Home / Cookbooks / Homemade Pickles, etc.
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    42 recipes in

    Homemade Pickles, etc.

    A collection of prized condiments.
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    Spicy, fragrant garlic. I process in a water bath, because I give a gifts and makes storing easier. No need to process if jars are stored in the refrigerator for at least 1 month before using. Garlic will keep, chilled, for at least a year. When you think it's ready, take it out and test it. If it tasty enough go ahead and start using the pickled garlic in pastas, salads, salsas, dressings, as relish on sandwiches and a garnish for bloody Mary’s or martinis. You can even pop them in your mouth and enjoy straight up!!

    Recipe #462893

    Giardiniera an Italian mix of veggies that you can find processed in your grocery store loaded with sodium and preservatives. Here I take a mix of fresh tasty crunchy vegetables with a touch of heat and fermented to encouraging the growth of good bacteria making this healthy for your body. Fermenting Vessel can be Harsch Crocks, German Crocks, Vegetable Fermentation Masters to simple glass or ceramic bowls, canning jars with weights to hold the food under the liquid .

    Recipe #512482

    6 Reviews |  By Geema

    These olives are simple to make, spicy from red pepper flakes and fruity with the aroma of lemon and orange.

    Recipe #63471

    32 Reviews |  By Bergy

    I have made these garlic pickles for the last 8 years and friends love them. The original recipe was in "Company's Coming" but I have made a few changes to suit my taste. It is a good recipe.

    Recipe #13126

    Because of harsh conditions prevailing in the Himalayas, staple ingredients in their growing seasons are fermented and dehydrated to be consumed in winter days ahead.

    Recipe #87792

    26 Reviews |  By PanNan

    I bought a jar of these little dandies at a craft fair last year, and have been looking for some in stores without success. So instead I decided to find a recipe and make some. These are very hot with the seeds, or less so if seeded first. A cowboy candy slice is delicious served with cream cheese on a cracker. For a nice appetizer presentation, place 3 oz block of cream cheese on a plate. Top with 2 tbsp of cowboy candy, and place crackers around the edges of the plate. Note of warning: when slicing the jalapeno, I suggest wearing disposable latex gloves. Also, the fumes, while slicing and cooking, are strong (but fabulous)! This recipe represents the state of Texas.

    Recipe #101698

    1 Reviews |  By Geema

    This is my favorite refrigerator pickle, which keeps up to 4 weeks, covered airtight. But...you'll find that they sure don't last that long!

    Recipe #178585

    This is a great appetizer or compliment to a meal. We find it so much better than the jars we purchase which cost anywhere from $5 to $8 for an eight ounce jar. You will be amazed!

    Recipe #15982

    60 Reviews |  By Derf

    So Simple So Deeelisious!! as a side with any thing. (from Canadian living mag.)

    Recipe #72774

    I love pickled Salmon and it makes a wonderful gift. I know it sounds wild but a family friend, who happens to be an Alaskan fisherman, would make it and give it out Christmas and it was to die for! He would not give me his recipe but years latter, I found this recipe in "Pacific Passions Cookbook" by Karen Barnaby. You should try to get the freshish, nonfarmed salmon.

    Recipe #192420

    7 Reviews |  By Dee514

    Giardiniera is a mixture of pickled veggies, usually served as a condiment, side dish, or mixed into salads. Here is a recipe for making both the sweet or the hot variety. Basically its the same vegetable mix, the sweet version contains sugar in the marinating liquid, the hot version does not. The sweet version takes 2 days to marinate. The hot version takes 2 to 3 weeks. Since I don't can, I can't give you instructions for that....sorry. The "cook time" is the marinating time for the sweet version.

    Recipe #64772

    After watching Paula make this on tv we decided to give it a try. The layers are beautiful in the glass jar. I think this would make a nice gift or an easy make ahead appetizer or snack.

    Recipe #226320

    I have to hide these sausages behind something healthy in the refrigerator or my boyfriend Dugan eats them before they are ready. He is such a beast. Warning: Do not store within a monkey wrench throw of car mechanics and all men who drink beer.

    Recipe #128435

    I love the pickled vegetables from the grocery store and this recipe sounds even better. This recipe comes from The New Polish Cuisine by Chef Michael J. Baruch and it is in the savory salad section.

    Recipe #118408

    This is a great way to preserve your asparagus.

    Recipe #54664

    10 Reviews |  By Lali

    I know there are a "select few" who will say this is NOT how to can beets. This is the recipe my Mother-in-law, her Mother and grandmother, my Great grandmother, my Grandmother, my Mother and I have ALWAYS used. As with any thing we can, the food and the jars and lids have to be BOILING HOT for them to seal properly. I could eat my weight in these things.

    Recipe #18340

    These will go really fast, and take a week to make, so I make a bunch at a time.

    Recipe #31283

    This is from Eileen Yin-Fei Lo's "The Chinese Kitchen", one of the finest classic Chinese cookbooks in English. In this reciped, she uses "sah leh" (sand pears) and recommends substituting Bosc pears, but I have done this with Asian pears, specifically Hosui or Niitaka. The desirable characteristic is a hard, crisp fruit. This is a wonderful appetizer or amuse bouche ... You can either pickle the pears whole, or for an appetizer, you can julienne them.

    Recipe #193321

    12 Reviews |  By Mirj

    Another fantastic recipe from my upstairs neighbor, who likes to raid my fruit trees, and always gives me the wonderful things she makes with that fruit. I love to use this jam poured over chicken pieces in a crock pot, or covered in the oven.

    Recipe #41405

    An excellent salsa that goes well with fish dishes, or just as a snack with crackers.

    Recipe #30555

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