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Here you will find my Pickles and Preserves Recipes.
Using my jasmine green tea pearls I made these jasmine green tea pickles. They have a subtle flavour from the tea which is surprisingly pleasant on the palate. Skip ahead to the recipe for Jasmine Green Tea Pickles I wrote about how Dave and I went out for breakfast which we did not get. We … Continue reading Jasmine Green Tea Pickles
Artichokes are a constant reminder of our trips to Italy. The best we have ever had was from a small shop in Venice that we stumbled upon and never found again. I have made these marinated artichoke hearts in the Roman style, but used tinned hearts. The reason for this is we do not get … Continue reading Marinated Artichoke Hearts | Carciofi Alla Romana
Yesterday I did a harvest table for my vegan / vegetarian family. This fennel pickle was one of the items on the table. I love the flavour and trust they did too. Head straight on to the Recipe For Fennel Pickle ♥ For the past two years we have decided to spend our wedding anniversary … Continue reading Fennel Pickle
Pickled Red Onions are not Dave's favourite. I made them for a fattoush salad and only added them to my portion. Are you a fan? And if not, why? Skip ahead to the recipe for Pickled Red Onions After many years of being a chronic insomniac I have finally taught myself to sleep. Part of … Continue reading Pickled Red Onions
For this month's The Food In Jars Mastery Challenge we had to make use of Low Temperature Pasteurization. Pickled cucumbers are a great choice here, but I wanted to try something new and so I made pickled beetroot. Skip ahead to the recipe for Pickled Beetroot Before I move on to my post about pickled beetroot I want … Continue reading Pickled Beetroot
This month The Food In Jars Mastery Challenge was hot pack preserving. I decided to make use of my sous vide cooker for my canned herbed tomatoes. Head straight on to the Recipe For Canned Herbed Tomatoes ♥ Sometimes, coming to the end of your patience levels pays off. I had more than enough of trying … Continue reading Canned Herbed Tomatoes
This month, The Food In Jars Mastery Challenge was cold pack preserving. I should have made my bottled guavas the day we got back from overseas so that I could try them out before I posted the recipe. But, instead I only made them yesterday. I know that the method has worked so please pop … Continue reading Bottled Guavas | Cold Pack Preserving
This month the Food In Jars challenge is to make quick pickles. I chose to make quick pickled courgettes. We have used them in a quinoa and barley salad for extra crunch, with cheese on a platter and to top the venison burgers we had for supper. Skip ahead to the recipe for Quick Pickled … Continue reading Quick Pickled Courgettes
Kimchi is a traditional Korean dish made from fermented vegetables. For my version I have used cabbage, radishes and spring onions. You can adjust the seasoning by using a milder form of Sriracha. Head straight on to the recipe for Kimchi ♥ Have you ever been invited over for dinner somewhere and the food is … Continue reading Kimchi
Preserved Limes are to me what preserved lemons are to most North African cooks. I much prefer the tart taste of the limes, and will use this citrus fruit over any other. Preserving limes takes patience, but it pays off when you get to use them. Head straight on to the recipe for Preserved Limes … Continue reading Preserved Limes
Pickled onions take me back to my childhood. Enjoy these onions on their own like I do, or as part of a cheese platter. Head straight on to the recipe ♥ My grandmother had a pantry in her house and in it were all sorts of home made treats. I can remember her old fashioned … Continue reading Pickled Onions
A few weeks ago I popped in to my local shop to get food for supper. There was a woman in the store, pushing a baby pram, answering a lot of questions from one little girl, while trying to keep the two other girls with her while she shopped. I really admired her patience with … Continue reading Pickled Cucumbers
I was invited to take part in Slurrpy's cookalong highlighting two ingredients a week for the month of December which will be used by a group of bloggers around the world. I missed last week's cinnamon and pear but you can find a great introduction to the month by reading Tammy's recipe for dessert pear crumble … Continue reading Preserved Lemon And Pickled Garlic Gremolata
Bread and butter pickles are a marinated variety of pickled cucumbers and onion in a solution of vinegar, sugar, and spices. It is always a sad day when someone you know dies, and to be there when it happens is devastating. Ask me, I know. In this world of ours called blogland we get to … Continue reading Bread And Butter Pickles
My apple butter experiment with fructose did not work well, but I am sure with sugar it will be perfect. In today's tough economic times, jobs are precious. In the last couple of months 3 large hardware supply companies in our area have closed their doors leaving countless people unemployed. You would expect people to … Continue reading Apple Butter
The upshot of living in a coastal village is that I can walk on the beach everyday, weather permitting. We live very far west in South Africa, which only has one time zone. So, the second plus is that the sun sets really late for us, and we can enjoy daylight up until 20h00 in … Continue reading Pickled Peppers
When my copy of Taste Magazine arrives, it gets opened straight away. First I check to see if a letter I have written to the editor has been published - this has happened a few times and then I turn straight to read Sam Woulidge's column. Sam is the most amazing person I have yet … Continue reading Pickled Garlic Recipe For Sam Woulidge
This marinated feta cheese is a great way to add flavour to your feta. There was a debate a while ago between journalists and food bloggers as to whom deserves the 'airspace' more! Personally, I find it childish and pathetic and wonder why there cannot be space for all of us in the world. In … Continue reading Marinated Feta Cheese
In order to make this recipe for preserved lemons, you will need lemons that are nice and soft. They have to be well ripened off the tree. If you have not picked them off your own tree, or from someone you know, then remember to scrub the wax off the skin! This will also remove … Continue reading Preserved Lemons