Preserved Lemons

Preserves and Pickles
November 30, 2011 Preserved Lemons are used in many Moroccan, Italian and Indian recipes.  It is very easy to do but does take about three weeks before they are ready to use. Ingredients 8-10 lemons scrubbed very clean 1/2 cup kosher salt, or sea salt more if needed Extra fresh squeezed lemon juice, if needed Sterilized quart canning {Tags: , , , } {More...}

Pickled Eggs

Preserves and Pickles
November 16, 2011 Pickled Eggs are a good snack or picnic food or can be served with cold meats, salads and pies.  Combine with other ingredients such as ham or corned beef to make a sandwich filling.  As an alternative make the eggs pink by adding some beetroot juice* Ingredients 12 Eggs 1 tablespoon Salt 2 cups White {Tags: , , , } {More...}

Home-made Pickled Onions

Preserves and Pickles
Most of us like pickled onions but Home-made Pickled Onions are a little bit extra special.  You can pickle then in jars of plastic containers but you must test because as vinegar is acid there may be a reaction. Leave a little vinegar in the container overnight to see if there is a reaction. Ingredients {Tags: , , , , } {More...}