4 qts. cucumbers3-6 onions1 sweet pepper1 green pepper3 cloves garlic1/3 c. salt3 c. apple cider vinegar2 c. raw honey1/2 tsp. celery seed1/2 tsp. mustard seed1 1/2 tsp. turmeric
1 gallon tomato puree
1 1/2 cups chopped onion1/2 cup chopped chili peppers2 garlic cloves minced2 cups cider vinegar1 T pickling salt1 bay leaf crumbled2 T coriander seeds1 T yellow mustard seeds1 T black peppercorn seeds1 T allspice berries1 3" cinnamon stick, broken1/4 cup sugar 1/2 cup firmly packed brown sugar
3 hot chili peppers, such as Thai bird, serrano or jalapeņo, or more to taste4-inch piece of fresh ginger, peeled and chopped, or more to taste 6 garlic cloves, chopped, or more to taste2 pounds Napa, Savoy or green cabbage, center core removed and very thinly sliced 1 daikon radish or 2 to 3 black Spanish radishes, thinly sliced (red radishes work, too)3 leeks, thinly sliced crosswise4...
1 cup 1/2- to 3/4-inch cauliflower florets
1 cup 1/2- to 3/4-inch broccoli florets1 cup 1-inch strips celery1 red Thai chili or red jalapeņo chili, cut into thin rounds1 cup cider vinegar1 cup (lightly packed) fresh mint leaves (from 2 bunches)1/2 cup sugar1/2 tsp salt
12 - 14 fresh tomatillos
1/2 cup chopped onion1 large garlic clove minced1 serrano or other chile minced1 tsp. ground coriander seeds2 T vegetable oil1/4 tsp sugar1 tsp cilantrosalt to taste
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Canning/Preserving
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There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
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