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Sun, Sep 8th, 2013, 11:44 AM #361
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Does anyone know a good roasted red pepper and pear pickling recipe?
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Sun, Sep 8th, 2013, 02:46 PM #362
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Sun, Sep 8th, 2013, 02:47 PM #363
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Here is a spicy pickled pear recipe.
I have not tried these recipes but they look good.
If your looking to preserve this for a longer period put it in a proper sterilized mason jar and use a new snaplid and process for 15 mins in a water bath canner. Then you will get a good shelf life out of the pickles.Last edited by cheekysaver; Sun, Sep 8th, 2013 at 02:54 PM. Reason: copy n paste fail... user error LOL
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Sun, Sep 8th, 2013, 03:53 PM #364
Hi everybody, I found two interesting recipes, and I thought I would share:
Pickled Red Onion Recipe #1:
Ingredients
- 1 medium red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 cup warm water
- 1 tablespoon sugar
- 1 1/2 teaspoons Kosher salt
Instructions
Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved.
Place onion in a jar or bowl (I like to use a mason jar). Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you're in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator.
Use pickled onions to top tacos, nachos, sandwiches, salads, and more!
Recipe # 2
1 large red onion. sliced as thin as you can get it
1/4 cup white vinegar
1/2 cup water
2 tablespoons sugar
2 teaspoons salt
1 garlic clove
bay leaf
1 teaspoon of mixed spices (I normally opt for thyme, black pepper and coriander)
In a sauce pan, combine the water, vinegar, sugar, salt, garlic and spices. Bring to a gentle simmer to dissolve. Taste to adjust seasoning. Add the onion and let simmer for two to three minutes, stirring once. Remove from the heat, allow to cool and store in the liquid.
Last edited by Mystic; Sun, Sep 8th, 2013 at 04:48 PM.
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Sun, Sep 8th, 2013, 05:09 PM #365
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- Dec 2009
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- Beautiful BC!
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Sun, Sep 8th, 2013, 05:53 PM #366
- Join Date
- Jun 2011
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- Hamilton, Ontario
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My DD would looove those banana pops... must do that next time we get nanners. Thanks for the great idea!
The past couple of days I have been up to my ears in tomatoes (Food Basics deal last week)- the sauce has been simmering for ages and reduced like crazy... it's so sad to see only a few jars after all that work! I'll can the sauce and the chili sauce tonight.. hopefully I can post pics tomorrow.I love free books! Earn points at Swagbucks and get great Amazon GCs or Paypal $$.
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Sun, Sep 8th, 2013, 06:05 PM #367
I finally christened my pressure canner!!! I bought 30 lbs of carrots at the No Frills sale and it made 28 quarts (with a few left over). It was super simple (I used the cold pack method), and hubby even helped out. Today I did 7 quarts of potatoes. With the bags I bought today I'll do 14 quarts of glazed carrots (orange juice and brown sugar). By the end of the sale I hope to have every quart I own full of potatoes or carrots, and 60 pints of beets (plain and pickled), and 30 pints of onions. Soon I'll be in search of more free/cheap jars. I know my shelves can hold 300 empty jars... I have no idea if it can withstand 300 full jars
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Sun, Sep 8th, 2013, 07:08 PM #368
- Join Date
- Mar 2011
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- Spinning tunes and being happy!
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Sun, Sep 8th, 2013, 09:01 PM #369
Well I don't do a huge variety of things but I started my tomatoes today. I bought 8 bushels and this is about 5 1/3 of them. Got 100 liters.
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Sun, Sep 8th, 2013, 09:30 PM #370
- Join Date
- Mar 2011
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Patty You must be exhausted! Great job!!!
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Mon, Sep 9th, 2013, 12:38 AM #371
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Mon, Sep 9th, 2013, 12:56 AM #372
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- Hinton, AB
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Neighbour has a tree full of crab apples she invited me to pick. Any good crab apple recipes? I tried some last year but they weren't tasty.
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Mon, Sep 9th, 2013, 02:10 AM #373
- Join Date
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Mon, Sep 9th, 2013, 05:51 PM #374
I like warm/hot jelly, and I make a lot of hot red pepper jelly. I save the seeds from the hot pepper, freeze in a small jar and use them to spice other jellies (I fill a metal tea ball with the frozen seeds and dangle in the pot as it simmers). When I make crab apple jelly I like to make a few batches of hot crab apple... I haven't made peach jam/jelly yet, but I'd love to try warm or hot peach
I like to use some crab apples in apple sauce, and I use it as a substitute for cranberry sauce. I haven't bought cranberry sauce in years. And because I get the crab apples for free I tend to use them as a base for other jellies or sauces (pear and apple sauce, banana apple sauce, rhubarb apple sauce), and if the mix is not popular with my family I use the apple sauces on the dehydrator to make fruit leather, or add to muffin mix... unloved jelly gets used as a tea syrup.
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Mon, Sep 9th, 2013, 08:07 PM #375
13 liters of pickled beets, about 25 pounds worth they were on sale at Maxi $1.97 for a 10lb bag.
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