tephra: Sanji from One Piece, Cooking (Cooking Sanji)

Into a 1 quart jar put:
1 pound baby carrots (or whatever amount will fill the jar)
1 Tbsp dried dill weed

Into a sauce pan put:
1.5 cups water1
1.5 cups white vinegar2
1 Tbsp lemon pepper salt3
2 bay leaves
a bunch of dried sliced garlic, about 3-4 cloves worth maybe?

Bring to a boil, cover and simmer 10 minutes. Pour over carrots and dill to fill jar.

I'll test them in a week to see how they turn out.

1. I actually used one cup each of vinegar and water and then had to heat half a cup of each to top off the jar. In the end I think it took more like 1 and 1/3 cup each to fill the jar but this will vary with how many carrots you pack in the jar to start with.

2. Apple cider vinegar would work as well, but white is what I had. Since this a refrigerated recipe and not canned a less acidic vinegar like wine vinegar or rice vinegar would work too.

3. I didn't have any pickling salt on hand and no whole peppercorns so this was my compromise substitution. Ingredients listed on the bottle are: salt, citric acid, spices (including black pepper), onion, sugar, garlic, modified corn starch, lemon extractives, and FD&C yellow 5 lake.

tephra: Sanji from One Piece, Cooking (Cooking Sanji)
Once again I am basically posting this so I don't forget how I did it.

Note that I have a microwave rice cooker that I am using for this. It is now stained orange inside but it's getting close to needing replacement so I'm not concerned about it. Use whatever rice cooking procedure works for you with the generalized version if you want to try it.

1 ½ cups white rice
2 ½ cups chicken broth
1 Tbsp dried minced onion
1 cup thick and chunky salsa

Microwave on high for 15 minutes.

To make it more general, you want to take your normal amounts of rice and water with your usual cooking method and make these changes:
  • 1 tsp dried minced onion per 1/2 cup of rice

  • 1/3rd of your normal water amount of salsa

  • use chicken broth instead of water and discount it by half the salsa amount
And accept the fact that tomato products heated in plastic will stain.
tephra: A furry liger-ish dragon portrait in profile (Default)
Well I'm trying out a refrigerator cauliflower pickle recipe. It's a variant of the most likely one I found online.

Into a one gallon glass jar I managed to pack:

1 large head of cauliflower broke into florets
8 oz snow peas, ends trimmed and threads pulled
1 giant (soft ball sized!) red onion cut into 1" pieces.
1 small head of garlic* (14 cloves), cracked because I get vigorous when peeling garlic :)

And I do mean packed, I closed the jar now and then and shook it to settle things and I still was shoving on the last of the cauliflower and making it do *squeaka-squeaka* noises. The original recipe called for two large heads of cauliflower, three medium onions, a bell pepper, and a pound and a half of carrots, allegedly it made 4 quarts. I don't know how they managed to pack that into 4 quart jars. O.O

For the brine I heated to boiling:
6 1/4 cups water
1 1/2 cup rice vinegar
1 cup cider vinegar (because I was thinking I was going to make a half batch when I bought the rice vinegar, forgetting that everything I make "grows")
1/4 cup pickling salt
1 Tbsp pickling spice (which [livejournal.com profile] hafoc had in his spice rack and I know dates from at least 1997, but it still smelled reasonably potent and I couldn't find any when I was shopping)

This turned out be to exactly the right amount of brine for my gallon jar. I have maybe two tablespoons of it left and I'll probably be able to get that in when the jar has cooled a bit.

Once the jar has cooled down I'll screw the lid on tight and push it to the back of the fridge for a few weeks before I see how it turned out. It certainly smells yummy right now.

*OMG, I forgot how absolutely wonderful really fresh garlic smells. We tend to buy a large tub of minced garlic at GFS (Gordon's Food Service, a restaurant supplier here) because it's so much easier than dealing with heads of garlic on a regular basis.

[Edit: Yes Hafoc, I did finally threw out the evil sweet carrot pickles. I doubt even the coyotes would eat them, but the squirrels might. Squirrels are strange.]
tephra: A furry liger-ish dragon portrait in profile (Default)
I thought I'd share a simple recipe with everyone, since I just made some for dinner.

[livejournal.com profile] hafoc's suggestion for a future variation is to add some crumpled crisp bacon. Or maybe some diced ham.

This is a depression era recipe, grandma stewed her own tomatoes and grandpa often got produce and eggs in barter for his work as a carpenter. With five children it made a cheap meal.

Grandma Beaudoin's Hot Potato Salad
(All amounts are approximate, it's potato salad after all.)

6-8 cups potatoes, peeled and cut in chunks/large dice
4 eggs, hard boiled, chopped
1 onion (small to medium) diced small
1 can stewed tomatoes (15 oz), drained* and cut into chunks
1 cup mayonnaise
salt and pepper to taste

Boil potatoes until cooked through. Drain and do not rinse. Add all other ingredients to hot potatoes and season to taste.

Told you it was simple. :)

*Save the drained juice for other recipes. Or use it to make a nice Bloody Mary.

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