Put veggies or cucumbers in jars and add to each jar 1 Tbsp dill seed, 2 cloves garlic, and 7 peppercorns.
Combine vinegar, salt, and water and bring to a boil.
Fill jars with liquid 1/2 inch from the top.
Makes about 7 pints.
For Pickled Carrots and Daikon: Place carrots,
owder. Set aside.
Drain pickled vegetables of choice and place
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.
Blend tuna, mayo and veggies in a food processor until smooth.
Serve with crackers or a baguette as an appetizer with a whole piece of one of the veggies on top or on a slice of whole grain bread for an open face sandwich.
Enjoy!
Firmly pack veggies& garlic into hot sterilized jars.
Combine all brine ingredients in large pot or Dutch oven& bring to a boil.
Pour brine over vegetables to within 1/2 inch of top.
Place sterilized metal lids on jars and screw metal bands on securely.
Process in boiling water bath for 5 minutes.
or a layer.
Repeat veggies in layers.
Pour water
Make the marinade. Pour the vinegar and water into a sauce pan. Add all of the dried spices, herbs, julienned lemon zest and Splenda. Bring to a simmer and simmer on low for about 15 or 20 minutes. While the pickling blend is simmering bring another small pot of water to the boil. Blanch the carrots, onions and green pepper separately, cooking the carrots about 2 minutes, the onion and green pepper about 1 minute.
Place all of the vegetables, including the tomatoes, garlic and olives into a large bowl or other vessel with a cover and ...
Place the first 4 ingredients in a bowl and mix well.
In a small bowl whisk together pickle beet juice, mayonnaise, salt and pepper; pour over veggies and mix well.
Refrigerate at least half an hour before serving.
In a wok or large skillet, flash fry asparage and onion in olive oil for about 2 minutes.
Add garlic, ginger, chili paste, pickled veggies and saute for 1 minute.
Add oyster sauce and corn starch and saute for 1 minute.
Add sesame oil and saute for 30 seconds to one minute.
eat.
Place olives and pickled veggies(not roasted red pepper!) in
layer on the avocado, onions, pickled veggies and spinach.
Roll the
ill the glass. Garnish with pickled vegetables, at least three pieces
For the pickled red onions, place sliced onion in a small heatproof bowl. Bring vinegar and sugar to a boil then pour over onion. Let cool.
Oil a grill plate and place over medium-high heat. Working in batches, grill cheese until browned.
Arrange cheese and watermelon on a serving platter and sprinkle with olives and mint. Arrange pickled onions over top. Season to taste.
For the pickled cucumber, using a sharp knife
o serve.
For the pickled lemon, heat the oil in
For the pickled beans, place beans in medium
0 mins.
Meanwhile, for pickled vegetables, mix together cucumber, carrot
To make the pickled fennel, combine fennel, garlic, vinegar,
Preheat grill and oil grates. Season salmon fillets and brush with oil. Grill for 3 mins, or until skin is crispy. Flip over and cook for 2 mins, or until cooked to your liking.
Meanwhile, to make the pickled cucumber salad, combine all ingredients and toss gently to combine. Season to taste.
Serve salmon with pickled cucumber salad. Garnish with dill sprigs.