For those Moroccan dishes. Optional Safi Mixture: 1 cinnamon stick 3 cloves 5 to 6 coriander seeds 3 to 4 black peppercorns 1 bay leaf can be added in between layers of lemons.The addition of olive oil to act as a sealant on top of the lemons but is not necessary.
I make these every year when my pickling cucumbers are ready in my garden, they are really great pickles and so easy to make, add in more garlic and adjust the dill if desired --- these pickles develop in flavor with refrigeration time so allow them to chill at least 7 days or even longer before using, the longer the better, the pickles will keep for months in the refrigerator, use only kosher salt for this not table salt, and make certain to wash the outsides of the cucumbers thoroughly, see note on bottom --- for soaking the pickles in firstly to remove bacteria see my recipe#300387
These are an easy-to-make pickle that are tangy. In my humble opinion, much better than store-bought. You can taste the garlic and other spices.
The nice thing about this recipe is it is fast and easy to modify to your taste. Cooking time is refrigeration time.
These are pickled tomatoes and, well, pickles and are enjoyed by Russians with a shot of vodka, a slice of buttered dark rye bread (similar to pumpernickel) with caviar on top. I kid you not. They are really tasty and addictive. I used to get them at the Russian/European deli, but they are so easy, I just make them myself.
a friend on mine gave me this recipe and my family fell in love with it...have entered in Titus County Fair, 3 times and received Best in Class and Best in Show all 3 times. I like to use the different color bell peppers it adds to the beautiful colors in this relish
A schmear of this on a ham & cheese sandwich...mmmmmm! Now that's good eatin', I don't care who you are! Plan to make several different colored batches - red, black, yellow & orange. I suspect this is a good candidate for hot water bath canning, given how long it is cooked & the high acidity & sugar content.
I was intrigued by the idea of making jelly out of tea when someone posted a request for recipes. I tried this one, and I like it alot. Obviously, it all depends on the quality of your tea. So far I've only tried this with a very high quality organic chai, and it is SO good! If you find a type of tea that works really well for this, post a review and let us know!
A tangy citrus taste that especially complements fish. Sets like jam. I often remelt a small amount, add a little fresh lemon juice and pour over grilled fish. This unusual pickle makes a good gift. Excellent with cold meats, chicken and fish.
A friend gave me this wonderful recipe, and oh my, it is so good. Just like a extra good apple pie filling, but in jam form. If you love apple pie, you are going to have to make this wonderful recipe. My husband who only likes strawberry jam, said, "this recipe was EXCELLENT!" It is excellent on English muffins, pancakes or toast. Even over Ice cream too!!
This simple method is the one that I use when we have too many lemons on the trees. We grow the lemons for their fragrant perfume when in flower, and, use the lemons as an important ingredient in many dishes. When preserved they will keep for up to one year.
These cakes are baked in preserving jars and can be stored up to two weeks. The freshness of lime and cream cheese is accompanied by the nutty notes of almonds. But the best is, that you can make the cakes in advance. You can take them with you for a picnic. And if you like you can eat them directly out of the glass. The cakes are moist with almost the consistency of cheese cakes. Use your favorite cream cheese. The recipe is calculated for 4 servings, but you can easily make more. The baking is calculated for preserving jars with a volume of slightly more than one cup.
There is nothing like homemade chili sauce, it's well worth the effort to make, especially when tomatoes and fruit are at there cheapest. This is wonderful with chicken, turkey, even on burgers, you can process this is you wish, but it will keep refrigerated for up to 3 weeks and only gets better with chilling time! You can also make this using apples, peeled and chopped in place of peaches, or use a mixture of peaches AND nectarines! If you prefer a spicy sauce like my family does then add in some dried chili flakes to taste.