Pickled Red Cabbage

Preserves and Pickles
May 11, 2012 Pickled Red Cabbage to add some colour to meat and cheese dishes or to add to a salad. Ingredients 500g red cabbage , finely shredded 140g coarse sea salt 500ml cider vinegar 200ml red wine 400g granulated sugar 2 tsp black peppercorns 6 bay leaves 2 tbsp yellow mustard seeds Method Place the shredded cabbage {Tags: , , , , } {More...}

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...}