Cook carrots in a small amount of boiling salted water in a covered saucepan until just tender. Drain and cool. Pack carrots in a pint screw top jar and add oil, garlic, hot pepper, and salt. Cover carrots with wine vinegar. Store, covered, in refrigerator at ..

GETTING READY 1. In a bowl, toss carrots in salt. 2. Let the carrots sit for 1 hour; toss once or twice. 3. Drain well and return to the bowl. MAKING 4. In a small saucepan, blend vinegar and sugar. 5. Lightly crush dry red chilies and discard seeds. 6. ..

1. Cook the carrots in water to cover until the skins slip easily and the carrots are half done. Peel. 2. Boil together ten minutes the vinegar, one-half cup water, the sugar and spice. Remove the spice bag. 3. Add the carrots and boil two to four minutes, or ..

Scrape the carrots. Cover with boiling water, add the lemon peel, and cook over moderate heat 7 minutes, or until half cooked. Drain, reserving 1/2 cup of the cooking liquid. Combine the 1/2 cup cooking liquid with the vinegar, sugar, and spices. Bring to the ..

Wash and scrape carrots and cut into thin sticks. Cook carrots in a little boiling salted water for 10 minutes, or until almost tender. Drain. Combine remaining ingredients in a saucepan and simmer for 10 minutes; strain. Add carrot sticks; bring to a ..

Cut carrots into 3-inch lengths. Simmer in small amount of boiling water for 5 minutes. Drain; cut into thin sticks. Combine sugar, vinegar, water, and mustard seed. Tie cinnamon and cloves in cheesecloth bag; add to vinegar mixture. Simmer 10 minutes. Pour ..

Precook carrots 5 minutes. Drain; cut in thin sticks. Combine next 4 ingredients. Tie cinnamon and cloves in cloth bag; add to sugar-water mixture. Simmer 10 minutes; pour over carrots. Cool; refrigerate 8 hours or overnight. Drain well before

Cut carrots into 3-inch lengths. Simmer in small amount of boiling water for 5 minutes. Drain; cut into thin sticks. Combine sugar, vinegar, water, and mustard seed. Tie cinnamon and cloves in cheesecloth bag; add to vinegar mixture. Simmer 10 minutes. Pour ..

Cook carrots in small amount of boiling salted water 5 minutes. Drain; cut in thin sticks. Combine next 3 ingredients and 3/4 cup water. Tie cinnamon and cloves in cloth bag; add to vinegar mixture. Simmer 10 minutes; pour over carrots. Cool; refrigerate 8 ..

Scrape and slice the carrots lengthwise. Cut them into 2-inch sticks, about 1/4 inch thick. Put them into the jar of juice, and refrigerate the carrots overnight or

Crush, pound, or grind mustard seeds coarsely, so that they split at least in half, using either a heavy mortar and pestle or an Indian grinding stone. Peel the carrots. Cut off the coarse top and the bottom. Cut each carrot in 3 pieces. Halve or quarter ..

Carrot pickle is so good, you will want them almost everyday.

1. Mix celery, reserved carrot liquid, cloves and salt in 2-quart bowl or casserole. Cover tightly and microwave on high (100%) until celery is crisp-tender, 4 to 6 minutes. 2. Stir in carrots, onion and pickles. Cover tightly and microwave on high (100%) ..

Scrape carrots and leave whole or quarter or halve into 4-inch sticks if they are thicker than 1/2 inch. Cook in boiling salted water about 10 minutes. Drain. In large heavy saucepan combine vinegar, water, sugar and spices. Boil 5 minutes. Add carrots and ..

Bring 4 1/2 quarts water and the salt to a boil in a large pot. Meanwhile, crush, pound, or grind the mustard seeds coarsely, so that they split at least in half, using either a heavy mortar and pestle or an Indian grinding stone. Peel the carrots, removing ..

Wash, drain, and remove skins. Cook carrots until just tender. Leave small carrots whole; cut larger ones into pieces as desired. Combine vinegar, water, sugar and salt. Tie remaining spices in a cheesecloth bag; add to vinegar mixture. Boil 5 to 8 ..

1. Cook the carrots in water to cover until the skins slip easily and the carrots are half done. Peel. 2. Boil together ten minutes the vinegar, one-half cup water, the sugar and spice. Remove the spice bag. 3. Add the carrots and boil two to four minutes, or ..

In 2 quart (2 L) microproof casserole, cook carrots and water, covered, for 10 minutes, or until carrots are almost tender. Lift out carrots, and to reserved liquid add remaining ingredients. Cook uncovered on HIGH 6 minutes or until syrup is slightly ..

Cook carrots in small amount of boiling water until tender. Drain and remove skins. Leave small carrots whole; cut larger ones into pieces as desired. Mix sugar, vinegar, 1 1/2 cups water, and the salt in saucepan. Tie spices in a cheese cloth bag; add to ..

Cut the radish and carrot into matchstick pieces, put in a bowl and sprinkle with salt, stirring to mix well. Leave for 15 minutes, then squeeze to remove moisture. Cut the chilli in very fine lengthwise shreds and add, together with sugar and vinegar, to the ..

Peel carrots; cut into 3-inch sticks. Cook in a large amount boiling water, covered, 15 to 20 minutes. Drain. Meanwhile, in large saucepan mix vinegar, 1 1/2 cups water, sugar, and 1 teaspoon salt. Tie spices in cheesecloth bag; add to vinegar mixture. Boil 5 ..

Cook sliced carrots till almost tender. Add a little salt. Saute onions and green .peppers in oil. Boil sugar, soup, black pepper and vinegar, then add vegetables to sauce.-Boil for 15 minutes, till thick. Pack hot into jars and

Cook washed carrots in boiling salted water until skins slip easily (carrots are only partially cooked). Drain and remove skins. If carrots are very small, leave whole; if large, cut lengthwise into halves or quarters. Tie spices loosely in spice bag and put ..

Combine wine, vinegar, oil, sugar, salt, thyme, parsley, garlic, bay leaf and pepper in large skillet. Stir in 2/3 cup water. Place over medium-high heat and bring to boil. Add carrots and continue boiling until carrots are just crisp-tender, 20 to 25 ..

1. Scrape, wash and cut the carrots into 1" pieces. 2. Soak all the masalas in 3/4 cup vinegar for 1 hour or so, then grind to a paste. 3. Heat the oil, add the ground paste and fry on low heat until the oil surfaces. 4. Add the salt, sugar and the remaining ..

Lay carrot strips on a muslin and dry in the sun for 6-8 hours. Heat oil well, whilst warm add garlic and salt. Cool. Add in the coarsely powdered masala powder. Mix carrots and chillies, add to oil. Stir well and pour into a jar. Keeps for 3-4

GETTING READY 1. Pound all the spices together to a coarse powder. 2. In a bowl keep carrots and apply salt over it. 3. Keep aside for few hours. 4. Squeeze out water from it. MAKING 5. In a skillet heat oil until smoking. Add all spices in it and fry ..

1. Place the chopped carrots in a bowl. Put the turmeric and chilly powder in the centre of the pieces. 2. Heat the oil, fry the fenugreek seeds and asafoetida, remove, powder, and set aside. 3. To the same oil add the mustard and when done, pour the hot oil ..

1. Wash, wipe and cut the carrots into 1" pieces. 2. Heat the oil, add the bay leaves, asafoetida and aniseeds and when done add the carrot pieces, ginger and turmeric powder, and fry for 3-5 minutes on low heat stirring all the while. 3. Now add the chilly ..

GETTING READY 1) To make the pickle, remove the seeds and thinly slice the cucumber (use a mandolin if possible). 2) Slice the carrot and daikon fine. 3) Add little salt cucumber, carrot and daikon for 2 hours, then discard water and wash salt off under cold ..

Peel carrots and cut in 2 1/2 to 3 inch lengths. In small saucepan simmer carrots in a small amount of boiling water for 5 minutes. Drain the carrots thoroughly; cut into thin sticks. In saucepan combine the 3/4 cup, water, vinegar, sugar, stick cinnamon, ..

In a 9-inch-square microwave-safe baking dish combine the cabbage, the carrot, 2 teaspoons of the salt, and 4 cups water, cover the mixture with microwave-safe plastic wrap, leaving one corner uncovered, and microwave it at high power (100%) for 5 ..

1. Cut the cauliflorets into halves or quarters (their stems should be about 1/4 inch thick). Cut the carrots into 3-by-1/4-inch sticks. 2. In a large nonreactive saucepan, combine the sherry, 1/3 cup of the vinegar, the salt, sugar, tarragon and 2 cups of ..

GETTING READY 1) Cut the cauliflower florets into half to quarters. 2) In a saucepan, put 1/3 cup of vinegar, sherry, salt, sugar, tarragon and 2 cups of water. Bring it to boil. 3) When it boils add cauliflower and carrots, and stir for 1 minute. 4) Using a ..

Wash and scrape carrots. Simmer in salted water until almost tender. Drain. Cut into sticks. Combine vinegar, water, sugar and spices. Pour over carrots and let set overnight before using. Very good in

1. Place the grated carrots in a heavy based pan. Add three to four cups of sugar and two to three cups of vinegar and cook over a slow fire. Keep stirring. Add the garlic. 2. If you need more vinegar to soften the carrots use it — a little ..

Prepare biscuit mix as directed on package for rolled biscuits. Roll into a 14x11-inch rectangle. Spread with relish, then roll as for jelly roll, and set on a greased baking sheet. Bake at 450CF about 15 minutes, or until lightly browned. Meanwhile, blend ..

Combine cottage cheese, dill pickle, and carrots in a medium size bowl. Fold in sour cream and mayonnaise or salad dressing until well blended. Chill until serving time. Sprinkle lightly with paprika, if you

Drain herring filets. Add sour cream, mayonnaise, sugar, lemon juice, carrots and onions. Mix well and marinate for several days before serving. Do not serve immediately. Add a small amount of wine sauce for a more pronounced

MAKING 1. Parboil carrots in 5 cups water brought to boil for 2 minutes. 2. Using a large slotted spoon, transfer them to iced water filled pot to arrest cooking. 3. Cook string beans in boiling water for 3 minutes or until they turn bright green. Transfer ..

1. In rapidly boiling water, blanch the carrots and green beans separately for 2 minutes each and the snow peas for 30 seconds. Remove with a slotted spoon. 2. Place the vegetables, standing upright, in a quart jar. Distribute the coriander evenly among the ..

MAKING 1) In a quart jar, place the vegetables standing upright. 2) Distribute the coriander evenly among the vegetables. SERVING 3) In a small bowl, take vinegar, salt and sugar with 1 cup of water. 4) Stir until the sugar is dissolved. 5) Pour half the ..

Cabbage And Carrot Relish is a tasty and mouthwatering side dish. You can fit this into any spread as the relish is freat with a number of different dishes! This Cabbage And Carrot Relish recipe is simply fantastic and you simply shouldn’t miss it!

Would you like to try simple Dhokla at home? This recipe is just the way it is prepared in Indian homes. Dhokla is a delicious Gujrati fast food.It is generally eaten during breakfast. You will love this traditional Dhokla

You will understand why Chinese pickles are so addictive once you get a taste of them! Chinese Pickles have got a divine taste about them. Prepare some for your

Mixed Vegetable Pickles is loved by many and a very tasty pickle. Mixed Vegetable Pickles gets its desired taste from vegetables mixed with sugar and pepper, flavored with vinegar. Mixed Vegetable Pickles is cherished by many around the

Combine vegetables. Cover vegetables with a brine allowing 1 cup salt to 4 quarts water. Let stand overnight in the brine. Drain and soak vegetables in clear water 3 hours. Drain. Combine vinegar and water and pour over vegetables, let stand 1 hour, then heat ..

Gaajar ka achar is a spiced vegetabel pickle made with carrots. A cooked pickle, the gaajar ka achar or carrot pickle is prepared with chili, mace, cloves and cardamom. Sweetened with jaggery, the gaajar ka achar is sealed and set in the sun to

Gajar Meva Nu Acinar has a great taste. The dates and chilli powder gives the Gajar Meva Nu Acinar a two dimensional taste. Must catch

Gajar Lagannu Acinar has a two taste in one. The malt vinegar, chilli powder with seedless dates gives the Gajar Lagannu Acinar a two dimensional taste. Must catch

Mixed vegetable pickle is a peppy spicy pickle made with cauliflower, carrots and green chilies. A non cooked pickle recipe, the mixed vegetable pickle is combined together and sealed with

Bring the water to a boil in a saucepan. Add the salt and stir until dissolved. Remove from heat. Pour in the vinegar and set aside to cool. Arrange the vegetables in two 1-quart jars. Place one clove garlic and half package of pickling spices into each ..

1 Divide the corianderseeds, turmeric, onion, carrot, and dill equally between 2 clean 1-quart canningjars, then add 4 cucumbers to each. 2 Meanwhile, in a medium-size enameled or stainless steel saucepan, bring the water and vinegar to a boil over high ..

Vegetable Pickles is served as side dish. Vegetable Pickles gets its taste from vegetables mixed in vinegar and hot Chili pepper. Vegetable Pickles is inspired by many food joints across

Sprinkle carrot, celery cabbage and cauliflowerets with 2 teaspoons salt; toss. Let stand 20 minutes; rinse with cold water and drain. Toss drained vegetables with remaining ingredients. Cover tightly and refrigerate at least 48 hours but no longer than 4 ..

Preparation Combine salt, peppercorns, chili peppers, and boiling water in a large bowl; stir until salt dissolves. Stir in cold water, ginger, and wine. Add vegetables and mix well. Transfer to a large glass jar or ceramic pot, cover, and refrigerate for at ..

1. In 6-quart enamel, stainless steel, or glass container, stir salt and 6 cups water until salt dissolves. Add cauliflower and carrots; cover and let stand in cool place about 6 hours. 2. Prepare jars and caps for processing 3. Drain vegetables; rinse with ..

GETTING READY 1) Peel the cucumbers and cut in halves (lengthwise). Take a teaspoon and scoop out the seeds. Cut in thirds lengthwise and then in 1-inch lengths (makes 2 cups). 2) Take a large bowl and combine cucumbers with cabbage, peppers and onions. Add ..

Mixed Vegetable Pickle has a divine taste. I have listed Mixed Vegetable Pickle among the top of my favourite pickle list. The malt vinegar and garam masala powder gives the Mixed Vegetable Pickle a different taste. Must catch

Atchara is an appetizer made from pickled green papaya. Julienned or grated green papaya are placed in airtight containers and soaked for a week in cooked vinegar and sugar mixture with onions, garlic, ginger, pepper corn, and red bell pepper. This is ..

Place pickling spices in a tea ball or cheesecloth bag. Combine tea ball and remaining ingredients in a medium saucepan, bring to a boil. Cover, reduce heat, and simmer 5 minutes or until carrots are crisp-tender. Remove carrot mixture from heat, pour into a ..

GETTING READY 1. Start by slicing the carrots into paper-thin rounds MAKING 2. Take a heavy-duty aluminum foil and butter it, place the carrot slices in the foil and dot with the remaining butter and seal the packet SERVING 3. Serve with pickle or a sauce ..

Soak cucumbers overnight in heavily salted water; drain. Cook carrots for 5 minutes in small amount of salted water; drain. Combine cucumbers, carrots and peppers; add sugar, vinegar, celery seed, turmeric and 1 teaspoon salt. Bring to a boil. Pour into ..

Wash all vegetables well. Cut cauliflower into small flowrets, peel carrot, cut into thick strips. Place cauliflower and carrot in saucepan, cover with water, boil until just tender; drain. Cut cucumbers into quarters lengthwise, remove seeds, chop ..

Cook carrots and beans in salted water until tender. Drain. Add all the vegetables, sugar, salt and spices to the vinegar. Boil about 5 minutes. Pack in hot jars and

Peel and thinly slice carrots and radishes. Cut cucumbers and melon into pieces about 5 cm (2 in) long. Pack vegetables into clean jars. Put salt, sugar, water and vinegar in a saucepan and bring to the boil. Cool and fill jars making sure that the vegetables ..

Press vegetables through a food chopper. Add salt and let stand 2 hours. Drain and add following: Do not

Mix and cook 20 minutes; then add 2 tablespoons dissolved cornstarch and cook 2 minutes longer. (Seal in

Drain liquid from herring; peel and thinly slice carrot and onion. Alternate layers of herring, carrot, onion, and allspice in a deep container (4-cup capacity) until all ingredients are used. Stir together vinegar, water, and sugar; pour over herring. Tuck ..

Peel the cucumbers and carrots; slice thin. Cut the green peppers in 1/2-inch strips; quarter the onions length wise. Cover the vegetables with boiling water, let stand 1 minute, then drain. Pound or chop together the chopped onions, garlic, turmeric, chili ..

Precook vegetables. Combine all ingredients in large pan; boil slowly until slightly thick ened. Use canning process for storing

Prepare the vegetables as for cooking. Cut the carrots in thick slices and separate the cauliflower into flowerets. Combine 3 tablespoons salt to 1 quart water, preparing enough to soak each vegetable separately in salt water. Let the vegetable stand ..

Thinly slice cucumbers, zucchini and onions then cover with cold water and 2 tablespoons kosher salt. Let stand 2 hours; drain. Pack vegetables in layers in jars; combine vinegar, sugar, garlic and seeds to blend, then pour over vegetables in jars. Cover ..

Bring water, sugar and salt to a boil in saucepan. Add dill, bay leaf, horseradish leaf, carrot, garlic and peppercorns; remove from heat. Pour over cucumbers in large bowl or small crock. Let stand at room temperature for 1 day. Add oak or cherry tree leaves ..

Prepare all vegetables; chop finely or put through coarsest blade of food grinder. Put into bowl; cover with cold water. Let stand about 3 hours; drain. Put vegetables into kettle. Add vinegar, sugar, mustard seed, and celery salt; bring slowly to boiling ..

Use carrots, cauliflower, peas, beans, parsnip, etc. Clean, peel and chop vegetables into 1/3 inch cubes or long pieces. Tie loosely in a gauge or muslin cloth. Plunge in boiling water and boil for 10 minutes or until the vegetables are partially ..

Combine salt, peppercorns, chili peppers, and boiling water in a large bowl; stir until salt dissolves. Stir in cold water, ginger, and wine. Add vegetables and mix well. Transfer to a large glass jar or ceramic pot, cover, and refrigerate for at least 24 ..

Cook the cauliflower and carrot in boiling salted water for 10 minutes, or until they are just tender. Drain and transfer to a large bowl. Stir in the remaining vegetables. Mix the sugar, vinegar and salt together and bring to the boil. Pour over the ..

1. Prepare the pickle masala as follows: heat the oil, add the fenugreek powder and asafoetida, and fry. To this, add the rest of the masalas, salt and mix thoroughly. Set aside until needed. 2. Wash and cut the cauliflower and carrots into small pieces along ..

GETTING READY 1) Wash the vegetables. Rinse under cold water. Drain and keep aside. 2) Quarter cucumbers and cut into 1-inch lengths. 3) Cut carrots into 1/2-inch pieces. Measure and keep aside. 4) Break cauliflower into small flowerets. 5) Remove seed from ..

Prepare cucumbers, sweet green and red peppers, carrots, cauliflower and onions. Dissolve salt in 4 quarts water. Pour over vegetables; let stand 1 hour. With rubber gloves, remove seeds from hot peppers; cut into 1 1/2-inch pieces. Combine remaining ..

Prepare cucumbers, sweet green and red peppers, carrots, cauliflower and onions. Dissolve salt in 4 quarts water. Pour over vegetables; let stand 1 hour. With rubber gloves, remove seeds from hot peppers; cut into 1 1/2-inch pieces. Combine remaining ..

1. Wash the vegetables. Break the cauliflower into florets, cut the carrots into inch long pieces, peel and cut the turnips into thick slices. If you are using knol-kohl, peel and cut into thick cubes. 2. Tie the vegetables in a clean muslin cloth. Boil some ..

1. Wash the vegetables. Cut away the stem of the cauliflower and break into small florets. Cut the carrots into pieces of desired size. Shell the peas. 2. Tie the vegetables in a clean cloth, immerse in boiling water and allow to parboil for three to five ..

1. Wash the vegetables, and drain the water thoroughly. Break the cauliflower into florets, cut the beans into one inch pieces, and the carrots into cubes. 2. Mix the salt with two cups of water. Add the vegetables and keep these overnight in a ceramic ..

GETTING READY 1) Cut the cauliflower into florets and the slice the carrots into pieces of about 1/4 inch thick. 2) Mix the florets and slices and wash the vegetables, then cover them with fresh cold water for an hour. 3) Drain the vegetables well and leave ..

GETTING READY 1 Wash the vegetables. 2 Peel and cut the vegetables (carrots into long slices, cauliflower into medium pieces, round slices of turnip in medium thickness). 3 In a pan, blanch the vegetables in hot water for 10 to 15 minutes. 4 Drain out ..

Wash the mushrooms carefully and place into a pan. Cover with boiling water to which you have added the one tablespoon salt. Place over high heat. Return to a boil and boil for two minutes. Drain into a colander. Rinse under cold running water. Place on paper ..

Dissolve salt in cold water. Pour over prepared vegetables. Let stand 12 to 18 hours in a cool place. Drain thoroughly. Add spices and sugar to vinegar; boil 3 minutes. Add vegetables; simmer for 5 minutes. Pack hot into hot jars, leaving 1/4-inch head ..

GETTING READY 1) In deep bowls, arrange layers of mixed vegetables and salt, allowing 1 tablespoon salt per lb of prepared vegetables and keep aside for a whole night. MAKING 2) On the next day, drain the vegetables and remove excess salt by pouring in plain ..

Mix 1 cup water, vinegar, salt, and sugar in a pan. Bring to a boil. Remove from heat. Add all the vegetables and olive oil. Mix and keep aside for 2 hours. Store in an air tight glass ]ar. It lasts upto a month in the fridge. Use as

1. Cut carrots and celery into 1/2 inch-long pieces. If you like, peel cucumbers; cut into 1/2 inch-thick slices. Remove seeds and membrane from red peppers; cut peppers into 1/4-inch-wide strips. Cut onions into 1/4 inch-thick slices. Cut broccoli into ..

1 Mix together the flour in a seasonings. Coat the fish in the seasoned flour. 2 Heat the oil to 375 °F. in a deep fat fryer and deep fry the fish, 1 or 2 at a time, for 4 minutes. Drain and dry on absorbent paper. Place the fish on a hot shallow dish. 3 ..

Pour the boiling water over the shrimp and place in a kettle. Quarter the lemon and lime, add to the shrimp. Place the carrot, 1 cup (250 ml) of onion, celery and pickling spice into the shrimp. Bring to a boil, cook for 5 minutes. Drain. Cool shrimp. In a ..

Scallops In Sauce Verte is a delicious and filling seafood preparation that I often prepare for weekend luncheons. They are easy to make and simply delicious. Try the Scallops In Sauce Verte

Peel the cucumbers and carrots; slice thin. Cut the green peppers in 1/2-inch strips; quarter the onions lengthwise. Cover the vegetables with boiling water, let stand 1 minute, then drain. Pound or chop together the chopped onions, garlic, turmeric, chili ..

GETTING READY 1) In a bowl, place the cucumbers, carrots, green peppers and white onions and cover with boiling water. 2) Let it stand for 1 minute and drain. MAKING 3) Chop or pound together chopped onions, garlic, turmeric, chilli peppers, ginger, salt, ..

1. Cover the ginger with water, bring to the boil and simmer for 10 minutes. Drain, rinse in cold water and peel. Slice thinly. 2. Slice the tomatoes, apples, onions, green pepper and carrot. 3. Chop the dates. Place all the ingredients in a saucepan. 4. ..

Break cauliflower into flowerets; slice. Pare carrots; cut in 2-inch strips. Cut celery in 1-inch pieces; cut green pepper in 2-inch strips. Drain pimento; cut in strips. Drain olives. Combine all ingredients with 1/4 cup water in large skillet; bring to a ..

Separate the cabbage leaves and cut them into quarters. Prepare carrot, celery and radish, cut all vegetables into match-stick strips. Place all the vegetables in a jar. Add salt, sugar, wine vinegar, distilled water and rice or wine. The liquid should cover ..

1. Wash cauliflower; trim leaves; and core; separate into tiny flowerets (you should have about 5 cups). Cook in boiling salted water in a large saucepan 1 minute; drain. 2. Boil carrots in salted water in large saucepan 3 minutes; drain. 3. Pour boiling ..

GETTING READY 1) Wash and pat dry fresh chilies. If using canned, prepare and set aside. 2) Trim carrots and cut into 1/4-inch-thick slices. 3) Remove leaves from cauliflower and remove the core. Break head into large pieces and extract florets. Wash florets ..

1. Wash the vegetables and cut into pieces of the desired size. Shell the peas. Tie them loosely in a thin muslin cloth and immerse in boiling water for 3-5 minutes for them to parboil. Remove from water, and spread on a thick sheet of cloth to dry. Dab them ..

Mix 2 teaspoons salt with warm water in bowl, soak vegetables overnight, drain. Spread vegetables out on clean tea towel to dry. Heat oil in pan, add 1 teaspoon mustard seeds. As they pop, set aside to cool in their oil. Place remaining mustard seeds and ..

MAKING 1. In large kettle, combine vinegar, sugar, salt and 2 cups water. 2. Bring to boiling, stirring remove from heat and let it cool completely. 3. Add all the rest of ingredients and pack in quart jars with tight-fitting lid. SERVING 4. Refrigerate, ..

In large frying pan, combine all ingredients with the 1/4 cup water and bring to a boil. Reduce heat and simmer, stirring occasionally, covered, for 5 minutes. Cool and refrigerate 24 hours. Drain well and serve arranged attractively on

In large kettle, combine all ingredients. Bring vegetables to a boil, stirring occasionally. Reduce heat to simmer. Cover pan and cook for 5 minutes. Cool. Store in

Place the vegetables in a crock and add enough brine to cover vegetables. Brine should be strong enough to float an egg. Weight vegetables down with a scalded, heavy plate and place fruit jar filled with water on plate. Let set for 2 to 3 weeks or until ..

1. Wash the vegetables thoroughly, and drain all the water. Chop them fine, and put them into ajar. 2. In a pari, pour the vinegar, water and all the ingredients. Set to boil. 3. Simmer for 6-8 minutes, pour over the vegetables in the jar, and mix ..

Szechuan Pickled Vegetables is one of those delightful and unique treats that leaves a memorable taste. Trust me, after having this Szechuan Pickled Vegetables you will wish you had made more of

In large heavy pan, cook onion and garlic slowly in oil until soft, but not brown. Add carrots and stir-fry a couple of minutes. Add vinegar, 1 1/2 cups water and salt. Cover and simmer about 5 minutes. Drop in cauliflowerets and 1 to 2 teaspoons pickling ..

Add the salt to the water. Boil until the salt dissolves. Cool. If you use the water when it is still hot, the pickles will be soft. Wash the vegetables and drain them on paper towels. In a gallon crock, alternate vegetables and dill. Continue layering until ..

This is an amazing Pickled Herrings recipe! The recipe is very easy to follow this delicious appetizer can be put together in no time. I use the Pickled Herrings recipe frequently! It is simply

MAKING 1. In a medium sized bowl, combine vinegar and salt. Mix well till salt dissolves. 2. Add the rest of the ingredients and mix till well coated. 3. Transfer prepared mixture on to pickle jars along with brine. 4. Cover with lid and allow to stand at ..

Combine vinegar, sugars, spices and salt in a large sauce pot. Bring to a boil then add prepared vegetables. Return to a boil. Reduce heat and simmer 15 minutes. Pack hot into hot jars, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 15 ..

Mix the powdered spices and crushed seed mixture together. Mix gourd slices, ginger, garlic, chillies, lemon juice or vinegar and salt. Place in a sterile airtight jar, with a non-metallic lid. Shake well, keep aside. Shake twice a day for 2-3 days. Drain out ..

Soak the tongue overnight in cold water. Put the trivet in the pressure cooker, place the washed tongue on it and cover with cold water. Slowly bring to the boil uncovered. Pour off the water and add the vegetables, peppercorns and bouquet garni to the pan, ..

1. Place the grated carrots, sugar jaggery and one bottle vinegar in a heavy bottomed pan and allow to cook over a slow fire. When soft add the sliced ginger and garlic and salt to taste. 2. When the carrots are cooked and you have a nice sticky syrup add the ..

1. In an enamel or stainless steel pan combine the vinegar, water, oil, sugar, spices, and salt. Bring to a boil and simmer for 5 minutes. Cool. 2. Steam the carrot pieces for 2 minutes, cool in ice water, and drain. 3. Arrange layers of carrots, mushrooms, ..

1. Soak herring in cold water for at least 24 hours. Rinse, drain and dry, Cut into 1/2-inch strips. Peel and thinly slice the onions and carrot. 2 Put the vinegar, water and sugar into a pan and bring to a boil over moderate heat. Simmer for about 5 minutes ..

Soak the beans overnight. Soak the meat in cold water. Cover the pork with cold water and simmer gently, allowing 25-30 min per lb. and 25-30 min over. When the liquid is boiling, add the peppercorns, and the carrot, onion and turnip cut in thick ..

Separate the cabbage leaves and cut them into quarters. Prepare carrot, celery and radish, cut all vegetables into match-stick strips. Place all the vegetables in a jar. Add salt, sugar, wine vinegar, distilled water and rice or wine. The liquid should cover ..

In a large stainless steel saucepan, combine vinegar, stock, wine, pickling spice, parsley, peppercorns, carrots, celery, onions, garlic, cayenne, salt, lemon, and mustard seeds and simmer for 20 minutes. Add tongues and simmer uncovered over medium heat for ..

Peel cucumbers and quarter, remove seeds and cut into 1/2 inch thick finger. Scrape carrots and also cut into 1/2 in. fingers. Cut beans into 1 inch pieces. Break cauliflower into flowerettes. Fry chopped onion in 2 tblspn, oil and add spices. Add vegetables ..

Combine shredded cabbage, cucumber, radishes, carrot, and onion; toss gently, and set aside. Combine vinegar, brown sugar, mustard, Worcestershire sauce, salt, and pepper in a 2-cup glass measure. Cover with heavy-duty plastic wrap, and vent. Microwave at ..

In 1 1/2-quart casserole, combine cauliflower, carrots and water. Cover. Microwave at High for 3 to 5 minutes, or until vegetables are hot, but still crisp, stirring once. Stir in red pepper, celery and olives. Set aside. In 2-cup measure, blend vinegar, ..

GETTING READY 1) Preheat oven to 350F (175C). 2) Take out backbones from herring without removing tails. 3) Press down to flatten. MAKING 4) Sprinkle salt and pepper over herring. 5) Roll each herring, starting at head end. 6) Arrange the rolled herrings ..

1. Cut the cabbage in half through the core and then into 1-inch cubes, core included. In a large bowl, toss the cabbage, celery and carrot with the salt, 1 tablespoon of the soy sauce and 1/2 cup of water. (Cover and let stand overnight, tossing ..

1. Prepare vegetables. Eggplant: Trim cap and discard. Cut eggplant into quarters lengthwise, slice thinly, and soak in cold water for 10 minutes. Drain. Wrap in cheesecloth and squeeze out excess moisture. Cucumber: Peel and seed. Cut into quarters ..

GETTING READY 1) Cut the cabbage into half through the core and then into 1-inch cubes, including core. 2) In a large bowl, put cabbage, carrots, celery, salt ,1 tablespoon soy sauce and ½ cup of water and toss well. 3) Cover and let it marinate overnight, ..

Clean pigs' feet thoroughly. Leave whole or split into halves. Combine with remaining ingredients in kettle, bring to boil and simmer, covered, until

Wash and cut all the vegetables into bite-sized pieces. Mix with the ginger, chilli and salt, and leave for 6 hours. Rinse and drain the vegetables and pour over the sugar and vinegar. Mix well and leave in the refrigerator for 6

Place 3 quarts of water in a deep lidded kettle and add the salt, thyme, bay leaves, and parsley. Bring to a boil and drop in the duck halves. Remove from the heat. Cover and let sit for 8 hours. (This can be done in the morning.) Cut the yellow onion in ..

Place 3 quarts of water in a deep lidded kettle and add the salt, thyme, bay leaves, and parsley. Bring to a boil and drop in the duck halves. Remove from the heat. Cover and let sit for 8 hours.(This can be done in the morning.) Cut the yellow onion in ..

The Tuna Pickle Pitas are an easy to make yummy delight when you are really running short of time. The sweet pickle relish gives this coleslaw like sandwich filling a really tangy kick. A real treat for any seafood lover.

Combine vegetables and salt in a large mixing bowl. Cover with ice; let stand 3 hours. Drain vegetables; rinse well. Combine vinegar, sugar, mustard seed, celery seed and hot pepper sauce in a large sauce pot. Bring to a boil; add vegetables and simmer 5 to 7 ..

Barely cover tongue with water, adding onion, carrot and celery and about 2 tea spoons of salt. Simmer the tongue uncovered until it is tender, about 2 hours. Cool tongue in water it was cooked in until you can handle it. Skin and trim the tongue. The tongue ..

GETTING READY: 1) In a bowl, fish is marinated with lemon juice and covered. 2) The marinated fish is chilled in the refrigerator for many hours. The fish needs to be turned a couple of times. MAKING: 3) Around 20 minutes before cooking, the fish is taken ..

This is a brilliant Pork & Pickled Mustard Greens recipe! The yummy Pork & Pickled Mustard Greens is often served for weekday dinners at home. It is no wonder that most of the family prefers to eat at home when I am preparing the Pork & Pickled Mustard ..

In a medium-size saucepan, combine vinegar, water and sugar. Cook over medium heat until hot and sugar is dissolved. Remove from heat; cool completely. Pour mixture into a large glass jar with a tight-fitting lid. Add julienne-cut vegetables. Attach lid and ..

MAKING 1)In a steamer, cook cut vegetables with 1 tsp salt. 2)In a mixer, grind to a paste the onion, garlic and galangal. 3)In a frying pan, heat oil and fry the paste till it turns golden brown. 4)Pour in Maggi Hot & Sweet Sauce and add salt to taste. 5)Put ..

MAKING 1. In large skillet, combine ingredients with 1/4 cup water. 2. Bring to boil and stir occasionally. 3. Reduce heat and simmer, covered, 5 minutes. 4. Cool then refrigerate at least 24 hours and drain well. SERVING 5. Use as side or with dishes as ..

GETTING READY 1) In a large pot of boiling water, sterilize two pint-sized bottling jars with tight lids. 2) Carefully remove the bottling jars from the boiling water and turn them over to drain out excess water. MAKING 3) In a saucepan, bring to boil ..

In a stainless steel pan or large glass bowl, place the gallon of water along with the pickling salt and saltpeter. Stir until dissolved. Place the ribs in the brine and keep covered in the refrigerator for 10 days. You may have to weight down the ribs with a ..

In a stainless steel pan or large glass bowl, place the gallon of water along with the pickling salt and saltpeter. Stir until dissolved. Place the ribs in the brine and keep covered in the refrigerator for 10 days. You may have to weight down the ribs with a ..

Peel carrots; cut into thin sticks. In a medium saucepan, combine vinegar, orange juice, honey and pickling spices. Add carrot sticks. Bring to a boil. Simmer over medium-low heat 8 to 10 minutes until carrots are crisp-tender. Cool on a rack 15 minutes. Pour ..

1. In medium saucepan, heat vinegar, onion, salt, and pickling spice to boiling. 2. Add carrots; bring to boiling. Reduce heat; simmer, covered, 5 minutes. 3. Pour into shallow baking dish. Let cool; refrigerate 2 hours. 4. Drain just before

Carrot relish is a way to enjoy the carrots. Carrots are a healthy source of vitamins. Relishes can be eaten anytime and with any meal.

GETTING READY 1) In boiling salted water, blanch the carrots for 4-5 minutes. 2) Refresh the carrots, drain thoroughly and keep aside. MAKING ..

Simmer carrots, covered, in dill pickle juice until tender but still firm about 6 to 8 minutes. Cool. Chill overnight in pickle juice. Drain. Sprinkle with dill and chives. Garnish with sour

Combine carrots with walnuts, pickle relish, mayonnaise and salt and lemon juice to taste. Spread on raisin or wheat

1. Clean and grate carrots. 2. Take out the white part of celery and chop fine. 3. Chop nuts. 4. Wash lettuce and arrange in a circle around the salad dish. 5. Mix, finely chopped pickled onion and mustard with mayonnaise. Mix with carrots, celery and ..

Grind together or finely chop in blender or food processor the diced carrots and chopped dates. Add orange juice and orange peel. Mix well. Cover and store in refrigerator. Spread on buttered toast or thinly sliced dark nut bread, with cream cheese, if you ..

MAKING 1. To prepare salami cut them into small cubes. 2. Mix well adding other ingredients and chill. SERVING 3. Serve in lettuce cups, if

MAKING 1) Stir the gelatin in hot water to dissolve. 2) Stir in the salt and fruit juices, then refrigerate until slightly firm. 3) Then gently fold in the pickle and vegetables, blend well. 4) In individual molds or a tall 1 1/2quart mold, pour the mixture ..

Peel carrots; cut into sticks. If using fresh beans, remove ends; break in half. Thaw frozen beans. In a large saucepan, combine vinegar, honey, dill weed, pickling spices, garlic, water and salt. Bring to a boil over high heat. Carefully lower carrot sticks ..

Grind carrots, pickles, pimento, peppers and onion together. Drain on paper towels or cheesecloth. Add eggs, salt and pepper and enough mayonnaise to hold mixture

Toss together celeriac, carrots, parsley, chives, dill pickle and capers in large bowl. Combine mayonnaise, mustard, lemon juice and white pepper. Pour dressing over vegetables, tossing to coat. Chill. Spoon into lettuce-lined

Dilly Carrots has a two dimensional taste. If you like carrots flavored with honey and vinegar then try this Dilly Carrots recipe. Dilly Carrots is loved by many around the

Out and pare whole carrots into lengthwise slices 1/4" thick; then into strips 3" long. In salad oil in skillet, saute garlic and chopped onion until almost tender (5 minutes). Stir in vinegar, spices and carrots. Simmer covered 5 minutes. Carrots should be ..

Combine first 6 ingredients in large saucepan; bring to a boil. Add carrots; cover, reduce heat and simmer 10-12 minutes or until crisp and tender. Remove from heat, and pour mixture into plastic container, set container in bowl of ice water to cool ..

GETTING READY 1) In boiling salted water, blanch the carrots for 4-5 minutes. 2) Refresh the carrots, drain thoroughly and keep aside. MAKING ..

GETTING READY 1) In boiling salted water, blanch the carrots for 4-5 minutes. 2) Refresh the carrots, drain thoroughly and keep aside. MAKING ..

Cook carrots in boiling water to cover for 35 to 40 minutes. Drain; mash or put through food mill. Measure about 5 cups. Peel oranges and lemon. Reserve peel of one orange and half of the one lemon peel. Remove excess white membrane from reserved peels. Cut ..

Cook carrots in boiling water to cover till very tender, 35 to 40 minutes. Drain and mash. (Measure about 5 cups.) Peel oranges and lemon. Reserve peel of one orange and half of the one lemon peel. Remove excess white membrane from reserved peels. Cut peel ..

MAKING 1 In a large saucepan, add the first 6 ingredients. 2 Gradually bring to a boil. 3 Add in the carrots and cover. 4 Lower the heat, and simmer for 10 to 12 minutes or until crisp-tender. 5 Remove from the heat. 6 Pour the mixture into a ..

GETTING READY 1. Wash carrots and trim ends. 2. Place in large sauce- pan and add boiling water to cover. 3. Bring to boiling reduce heat and simmer, covered, for 10 minutes just until skins can be easily scraped off without letting it overcook. 4. Drain ..

Combine first 6 ingredients in a large saucepan; bring to a boil. Add carrots; cover, reduce heat, and simmer 10 to 12 minutes or until crisp-tender. Remove from heat, and pour mixture into a plastic container; set container in a bowl of ice water to cool ..

The carrot cabbage mold is a lovely vegetable mold made with lemon flavored gelatin. Tangy with the fresh taste of lemon, this vegetable mold is further flavored with sweet pickles and can be served as a

Cut each slice of chuck into halves. Pound each piece until very thin. Cut pickle into 8 lengthwise pieces. Place a piece of pickle in the center of each slice of meat. Roll and fasten with toothpicks. Roll in flour. Brown rolls on all sides in hot oil. Add ..

Dissolve gelatin in boiling water; add fruit juices and salt. Chill till partially set. Add vegetables and pickle. Pour into tall 1 1/2 quart mold or individual molds. Chill till set. Unmold on leaf lettuce, if desired. Core fresh pear halves, or drain canned ..

Dissolve gelatin in 2 cups boiling water; stir in 1 1/2 cups cold water, lemon juice, and 1/4 teaspoon salt. Chill till partially set. Fold in remaining ingredients. Pour into 5 1/2-cup mold. Chill till

Weigh the meat and calculate cooking time, taking into account the thickness of the joint. Soak the pickled meat in cold water for up to 24 hours. Drain off the water from the meat and wash it well. Put the trivet in the pressure cooker and place the meat on ..

very quick and easy to make carrot

Wash and soak the Basmati Rice for at least 1/2 hour. In a cooker add Oil, Fennel Seeds, Onions,Green chillies, Big Cardamom, Cinnamon Stick, Green Cardamom, Bay Leaf and Cloves fry for sec .then add Chopped Spinach and the Grated Carrots mix well and add ..

MAKING 1. In a 8 quart kettle, put together all ingredients and bring to a boil; simmer for about 45 minutes until carrots are fork tender. FINALIZING 2. Into 7 hot pint jars, spoon mixture leaving ¼ inch empty on top of the jar. 3. Using a clean and dry ..

Assemble Food Grinder with Coarse Disc. Grind meat, carrot, onion, pickles, and cheese into bowl. Mix mayonnaise, horseradish, mustard, salt, and pepper in small bowl. Stir dressing into meat mixture. Cover and chill for several hours. Arrange lettuce leaves ..

Trim excess fat from meat. In Dutch oven brown meat on all sides in hot oil; remove meat. Drain off fat. In same Dutch oven combine water, chopped onion, dry lima beans, catsup, salt, pepper, and garlic. Tie mixed pickling spice in cheesecloth bag; add to ..

For recipe directions, please refer to the

Sterilize 41quart jars. Combine water, vinegar and salt in large saucepan and bring to full boil; keep hot. Divide vegetables and garlic among jars. Add boiling brine, filling to within 1/2 inch of top. Seal and store for at least 1 to 2 weeks before ..

GETTING READY 1) Peel and de-seeded the cucumber. 2) Slice the cucumber into julliens. 3) ..

Blue Cheese And Sun Dried Tomato

Scrub tongue thoroughly. Put in pan with vegetables and seasonings; pour hot water over.Cover tightly, and simmer slowly until tender, about 60 minutes per pound. Tongue is done when it can be readily pierced with fork and the skin comes off easily. Lift out ..

Pickalilee it has one eye closing taste. The vinegar and sugar gives the Pickalilee a two dimensional taste.

* Remove large outer leaves from cabbage and set aside * Core and shred cabbage * In a bowl, mix cabbage with carway seeds, sea salt and optional ginger and carrots * Massage with your hounds (or pound with a wooden mallet shou;d you have one ..

1. Preheat the oven to 325°F. Trim the bottom of the joint so that you get a good handle when carving. 2. Rub the meat with oil, salt, and pepper. 3. Trim and cut the vegetables in pieces. 4. Place the lamb on a rack in the roasting pan and put the ..

Cucumber Kimchi is a traditional Korean Side

Try out this Gajar-Meva Nu Achaar, the incredibly delicious pickle made of carrots. Extremely easy to make with long shelf-life, this Gajar-Meva Nu Achaar pretty much goes with any main dish of your

Combine peas and 1 cup water in a medium saucepan. Bring to a boil, cover and reduce heat. Cook 30 to 35 minutes or just until peas are tender; drain. Chill. Combine corn and 1/4 cup water in a medium saucepan. Bring to a boil, cover and reduce heat. Simmer 7 ..

Wash tongue and put into a large saucepan. Add water to cover and remaining ingredients. Cover and simmer about 2 hours, or until tongue is tender. Cool tongue, then remove skin; cut away roots and gristle. Slice the tongue diagonally and against the ..

Wash dates in a little vinegar and soak overnight in one cup of vinegar. Beat mustard in a little vinegar for fifteen minutes, till strong enough to sting eyes and nose when sniffed. Mix all ingredients and keep for one week before using. This pickle will ..

Today, we are going to make a Japanese festival dish, its Yakisoba Noodles a dish which is commonly served by vendor booths at festivals. People in Japan eat this while they are camping. In order to make the dish delicious, stir fry at high heat so the water ..