Combine all ingredients
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Combine all ingredients
In a medium bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice. Let stand at room temperature for two hours. In a pot, bring sugar, vinegar and spices to a boil. Drain cucumbers and onions. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours.
Makes 4 cups of pickles, filling a 1-quart jar
Peel and chop the mango. Rinse and drain the black beans. Chop the green onions, jalapeno and cilantro. In a small bowl, combine the lime juice and cumin until well mixed. Place the mango, black beans, green onions, cilantro, and jalapeno in a large bowl. Pour the lime/cumin mixture over and mix gently. Taste - add more lime juice if needed.2 large ripe mangoes, peeled and chopped
1/2 can of black beans, drained and rinsed
2 green onions, chopped
1 jalapeno, chopped (I removed the seeds and veins)
1 handful of fresh cilantro, chopped
1 tsp cumin
Juice of 1 large lime
Simple fresh salsa, great on chicken tacos or enchiladas.
4 tomatoes chopped
½ of a large white onion chopped
1 jalapeno or Serrano pepper minced (discard seeds)
¼ cup of cilantro chopped
3 garlic cloves finely chopped
I lime, juiced
salt to taste
Combine all ingredients and let stand 10-15 minutes before serving.
Cinnamon, cardamon, and black currant flavored liqueur spice up this strawberry jam. Wonderful on plain yogurt or, of course, toast. Feel free to play with the amounts of each ingredient, the measurements are by no means precise.
6 cups chopped strawberries (about 1 1/2 pounds)
1 cup sugar
6 tablespoons crème de cassis (black currant-flavored liqueur)
1 tablespoon water
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 1 hour and 10 minutes), stirring occasionally. Cool completely; cover and chill 8 hours.
- Calories: 73
- Fat: 0.2g (sat 0.0g,mono 0.0g,poly 0.1g)
2 c. blueberries (fresh or frozen)Combine all ingredients in small saucepan, bring to a boil. Cook 3-5 minutes over high heat or until thick, stirring constantly. Remove from heat; cover and chill.
1/2 c. sugar
juice of 1/2 lemon
1 tablespoon cornstarch
1/4 c. orange juice
2-3 C. chopped plum tomatoes (about 6)Mix ingredients together. Vary the amount of Jalapenos used to desired "heat" level (I usually use at least a half of one).
1 small jar medium pace picante
1 small jar mild pace picante
1/2 small can chopped black olives
1 can green chilies
2 T. olive oil
1/2 T. white vinegar
1/4 C. green onions (chopped)
1 T. fresh cilantro (minced)
1-2 Jalapenos (finely chopped)
From: the Sutton family
3/4 cup sugar
1 tablespoon grated lemon rind
2 large eggs
2/3 cup fresh lemon juice (about 3 large lemons)
2 tablespoons butter or stick margarine
Yield: 1 1/3 cups
Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools).
Note: Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use within 1 week of thawing.
Nutritional Information per 1 Tb.:
Calories: 47, Fat: 1.6g
From Cooking Light