Recipes

This pickle does have a few steps, but isn’t actually particularly complicated. You start by trimming away the stem end off a quart of fairy tale eggplant and slicing each fingerling into four or six wedges (use your judgement; more strips for larger eggplants, fewer for smaller ones). Place them in a bowl and toss…

Blanch beans 1 min; plunge into ice water. Pack into jars. Bring remaining ingredients to boil. Pour over beans. Refrigerate 2 weeks to develop flavor. Beans, Green 2 lb trimmedCayenne Pepper 1 tspDill 4 headsGarlic 4 clovesVinegar 2.5 c

Place cucumber slices in large glass or stainless steel bowl. Set aside. Put vinegar, water, pickling spice, salt and sugar in stainless steel saucepan. Bring to boil over medium-high heat, stirring to dissolve salt and sugar. Reduce heat, cover and boil 10 min. Pour pickling liquid over cucumber slices. Cover w waxed paper and let…

Combine sugar, salt, vinegar and water. Tie spices in cheesecloth bag; add to vinegar mix; simmer 15 min. Pack cucumbers into hot jars, leaving 1/4″ space; put a sprig of dill and 1 garlic clove, 1 bay leaf, 1/2 tsp mustard seed, and 1 piece hot red pepper in each pint. Heat brine to boiling.…

Sprinkle salt over cucumbers; add 2 qts water and let stand 2-3 hours. Drain thoroughly. Combine 3 c vinegar and 3 c water; bring to boiling. Add cucumbers; simmer about 8 min. (Cucumbers should not become soft) Drain well, discarding liquid. Combine 2 c vinegar and 1 c water w remaining ingredients; simmer 10 min.…

Cut cucumber crosswise into 1/8″ thick slices, then toss w salt and let stand 15 min. Rinse, drain, and pat dry. Whisk together remaining ingredients until sugar is dissolved. Stir in cucumber and let stand at least 15 min. Cucumber 2 EnglishSalt 2 tsp KosherVinegar 0.5 c ciderMustard 1 T dryDill 1 T chopped freshBrown…

Place cranberries and honey in food processor. Pulse until chopped (but not too finely), then taste and stir in more honey if needed. At this point, the relish can be refrigerated for up to 24 hours before serving. Stir in pistachios and pomegranate seeds and serve. Cranberries 12 ozHoney 1/3 cPistachios 3/4 c choppedPomegranate Seeds…

Chop cranberries, apples, and walnuts in food processor. Add remaining ingredients to combine. Refrigerate overnight. Cranberries 4 c freshApples 2 c. pared, cored and quarteredNuts, Walnuts 1 cOrange Juice 0.5 cLemon Juice, Fresh 2.5 TSugar 1 cOrange 1 c segments

Combine sugar, flour, turmeric and salt in kettle; stir in vinegar and vegetables. Heat slowly to boiling; cook, stirring often, 10 min, until mixture thickens. Ladle into hot sterilized jars; seal. Sugar 1 cFlour 0.25 cTurmeric 1.5 tspSalt 1 tspVinegar 2 c ciderCorn 2 cans, drainedCabbage 2c finely shreddedPeppers, Red 2 medium, chopped

Bring shallots, garlic, oil, cinnamon, and star anise to a simmer in a medium saucepan over medium heat. Cook, reducing heat as needed to maintain a gentle simmer and swirling pot occasionally, until garlic and shallots are browned and crisp, 20–25 minutes. (Take your time—you want to drive all the moisture out before they brown.)…