Mix all ingredients for brine in a large non-reactive
nd simmer for 15-20 minutes (partly covered). Allow brine to cool
oom to absorb the brine properly.
For the brine: in a large
very pretty).
Pour brine over veggies then let cool
Boil brine and add to stuffed peppers (core and remove seeds and membrane, stuff with cabbage or hot dog) in quart jars to within 1/2 inch from top.
Can as usual with hot lids and bands. Add to hot water bath just until boil and remove for jars to seal. **she doesn't hot water bath, says hot jars, brine, lids, seal without water bath, but I know that some zaar folk will give me the lecture on safety and usda recommendations :).
Brine:
In a medium bowl whisk together ingredients for brine.
Add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Remove chicken and pat dry with paper towels.
Heat grill to high, oil lightly. Grill chicken turning once until grill marks have appeared and chicken is opaque throughout, about 3 to 4 minutes a side. Remove chicken to a cutting board and slice thinly across the grain.
Salad: Toss together salad ingredients. Top with sliced chicken and favorite dressing.
ill be too much room for brine in the jar. The pickles
pray.
Remove chicken from brine, rinse with water.
Butterfly
Mix all ingredients together.
Store in ziploc.
Follow directions in other recipes for use.
For brine:
Combine 1 quart water
b>brine ingredients but turkey to boil then lower heat to simmer for
or shake up to dissolve brine the sugar & salt.
Put
eat, and let sit undisturbed for 5-10 min or until
Bring brine to a boil, remove from heat and cool.
Clean peppers, trim stems as desired.
Pack into sterilized jars, with garlic.
Add alum if using, fill with brine.
Wipe jar rim, cover with sterilized lid, screw on ring.
I have a 2 quart jar which I sterilize to store the extra brine in, to use when I pick more peppers.
I have always waited 6 weeks for the pickling, because my mom did!
For brine: Heat to a simmer about
For Brine: Mix all ingredients in large pot and bring to a boil. Set aside.
For pickles: Slice cukes into a large mixing bowl to make 7 quarts.
Pour scant cup of pickling salt over cukes and cover with boiling water.
Let stand for 2 hours and drain well.
Put cucumbers into sealing jars, cover with brine, add some fresh dill, seal, and place in canner.
Bring to a boil and turn off heat. Let stand for 20 minutes before removing jars.
o 3 quarts of water for the pasta. Add 1 tsp
Mix all ingredients for brine in a container and place whole washed bird in liquid make sure it is completely immersed. Refrigerate over night. Next morning take bird out of brine, rinse and pat dry. Add seasoning to skin of bird and place back in fridge until ready to roast.
I roasted my chicken for 60 minutes at 400 degrees.
alt has dissolved. Let cool for 5 minutes.
Step 2
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.