Recipes with Cooking bag with mixed spices or shelve a gauze bag with 2 tbsp. mustard grains mixed with 1 teaspoon black peppercorns 2 allspice and dried chillies 3

Pumpkin candied as asier

1. cut the pumpkin flesh into strips, about as thick and long as a finger. Put them in the touched, cold brine, and let them soak in 24 hours under light pressure. 2. Drainage pumpkin meat in a colander, and boxes the brine. Boil a brine of vinegar, water and