killet over medium heat. Add pickled carrot and daikon, kimchee, and rice
Mix gently carrot, radish, and salt together in a medium bowl. Let stand for 10 minute
Transfer to a sieve or colandar and rinse.
Squeeze the mixture to remove excess water.
Place carrot and radish in a medium bowl.
Add sugar and vinegar; toss to coat.
Cover and marinate in the refrigerator for 2 hours. This is best served chilled.
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
br>Meanwhile, for pickled vegetables, mix together cucumber, carrot, chili and 1
east 5 minutes. Divide onion, carrot, garlic, and dill among hot
Put 1/2 tsp of canning salt in the jar on
Pickled Cucumber and Carrot: Mix the rice vinegar, sugar
erries.).
Make sure your canning equipment is scrupulously clean, and
hot pint jar.
Pack carrot mixture into sterilized 8-8
hot pint jar.
Pack carrot mixture into sterilized 8-8
nd thinly slice or julienne carrot; thinly slice cucumber (I quartered
read, tempeh, jalapeno slices, pickled daikon, carrot, cucumber, and cilantro into serving
ELTED butter, add the shredded carrot (TIP: If you have a
br>Pack snuggly into the canning jars (be careful not to
ar.
Boil vinegar, water, canning salt, and sugar.
Pour
o be absorbed into the pickled beans.
FYI- you can
n a medium bowl. Add carrot and cucumber; toss to coat
Sprinkle canning salt over dry squash; let stand 1 hour.
Rinse well.
Bring sugar, vinegar and spices to a boil; add squash, peppers and onions.
Bring to a boil again.
Remove from heat.
Put in sterilized jars; turn upside down until cool.
Ready to eat when cool.
n large kettle, combine cooking, canning, and pickling salt and 5
Combine water and canning salt.
Mix thoroughly.
Take 2 cups of salted water and 1 cup vinegar and boil; then pour onions in this mixture and pack into jars.
Add dill or garlic, if desired. Seal while hot.
Repeat process for additional onions.