Pickling recipes

Plum Nectarine jam II

Cut the nectarines and plums into thin both and remove the stones. Bring slowly to a boil the fruit with water and sugar. Scratch grains out of vanillestangen, and cook both grain and rod with. Finally, the jam Let Cook on a low heat approximately 25-30 minute

Henkogte plums with cinnamon

Halve the yolks, and remove the stones. Boil a brine of water, sugar and cinnamon. Put the plums in scalded half glass flushed with Atamon or spirits, and pour the brine over, so there is 3 cm. to the edge. Close the glasses to. Style glasses in a pan, and fil

Plum-pear jam with fennel seeds and sambuca

Slice the plums and pears in both, and remove both stone and cored. Put all ingredients, except sambuca and gelling agent in a pan, and let Cook on a low heat for about 20 minutes. Mix the gelling agent with 2 tsp. sugar, sprinkle it in finally, the jam stirri

Plum chutney with apples and raisins

Cut the yolks in boats, crates plum stones. Peel the apples and remove the core House. Cut the apples and onions in both. Toast the spices in a dry saucepan. Add the other ingredients, and let them simmer for 30-40 minutes, until chutneyen thickens. To t

Avocadorelish

Chili and bell peppers fried or grilled, the skin is black and bubbly. Put them then 3-5 minutes in tin foil. Tag skins and cores from and chop the flesh finely. Cut into cubes and baste it in Kaikan, lemon juice. Mix the avocado cubes and the remaining ingred

Pumpkin relish

Cut the pumpkin flesh, they peeled onions and the cleaned peppers into small uniform cubes. It requires patience, but worthwhile. Mix all the ingredients for the bed sheet, bring it to a boil, and add the pumpkin cubes. Cook them by even heat for 15 minutes. T

American cranberry relish

Slice the Orange and lemon into irregular pieces and remove the cores. Chop the Orange, lemon and cranberries in a blender. Stir the sugar in. Let stand overnight in the refrigerator. Relishen can be stored in the refrigerator 3-4 days.

Cucumber relish

Cut the cucumber into onions into tiny cubes. Give the vinegar a rehash with water, sugar and mustard seeds. Pour the vegetables in, and let it all cook for about 1 minute. Add the dill tips, and relishen to taste with freshly ground pepper. Pour agurkerelishe