ucumbers. Strip skins off of winter onion (or shallot) bulbs. Slice
Cover pickles, salt and onion with water and put in refrigerator for 2 hours; drain well.
Heat sugar and vinegar until sugar is dissolved; put pickles in large bowl and pour mixture over pickles and mix well.
Put in containers and divide juice among containers and put in freezer.
Delicious in winter when you don't have those fresh cucumbers in the garden.
chop beets, carrots, potatoes, and pickles into small cubes and mince
Mix meat, apples, beets, pickles, potatoes and onion.
Combine remaining ingredients; pour over salad mixture and marinate overnight.
Serve over lettuce; garnish with mayonnaise, eggs and tomato wedges.
g, add the drained Quick Pickles and flour and shake until
rain the jar of dill pickles leaving pickles in the jar. Set
generous dollop of the winter greens pesto.
To make the Thai pickles, bring sugar, vinegar, salt and
Empty gallon jar of pickles into a large bowl, throwing away the juice.
Cut the pickles into 1-inch chunks.
Return the pickles into the jar, alternating with all other ingredients listed above.
Put lid on jar and leave sitting out on kitchen counter until sugar has turned into liquid (about three days).
Refrigerate.
If giving as a gift, distribute evenly into smaller jars.
This is great with bland turkey sandwiches at Thanksgiving and Christmas!
Drain jalapeno and pickle brines into a saucepan.
Stir in your sugar or Splenda.
Bring mixture to a boil.
Pour hot brine over sliced pickles and jalapenos in a heat-safe bowl.
Allow mixture to cool to room temperature.
Stir pickles until they are well mixed with the sweet pickles and pack into jars.
Cover with sweetened brine.
Refrigerate about 1 week, then serve as desired.
Preheat oven to 375 F. Lay piecrust in pan and trim. Spread thin layer of mustard in bottom of piecrust and sprinkle with 1/2 tbsp of RawSpiceBar's Winter Herbs. Set aside.
Use a peeler to make long strips of all the vegetables. You want them to look colorful, so make sure there is color along the edges (especially with the egg plant). Put all the strip in a bowl and lightly drizzle with olive oil and 1/2 tbsp of RawSpiceBar's Winter Herbs. Toss until all pieces have olive oil and spice on them.
Preheat the oven to 350\u00b0F. For the muesli, mix all ingredients in a bowl. Place on a parchment paper-lined baking pan. Bake for 15 mins or until golden. Cool completely. Store in a resealable jar.
For the winter fruits, toss all fruit in a large bowl.
Serve winter fruits topped with yogurt and a spoonful of muesli.
ntil required.
For the winter slaw, separate leaves from sprouts
tbsp of RawSpiceBar's Winter Herbs. Set aside.
Use
n 10 seconds).
Pat pickles dry with paper towels. Working
ongs divide and drop the pickles between all the jars but
Boil water in a saucepan.
Add in winter melon cubes and simmer for 25 minutes or till winter melon cubes are soft (transparent looking).
Add soy sauce, salt and rice wine to taste.
Remove and serve.
edium-size saucepan. Add the winter squash and continue cooking for
nd slice. Combine with spinach, winter squash, pepper, onion and feta
inch springform pan. Steam winter squash over simmering water for