Pickled Vegetables

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Pickled Vegetables

Ingredients

  • 2 cups rice vinegar
  • 2 cups water
  • 2/3 cup white wine vinegar
  • 3 T granulated sugar
  • 3 tsp kosher salt
  • 1 1/2 lbs vegetables (see instructions below)

Instructions

Combine ingredients and additional flavorings (see below) together in medium non-reactive saucepan.

Bring to simmer.

Pour over vegetables held in a large non-reactive storage container (like a mason jar).

Cover.

Cool to room temperature and refrigerate overnight before serving.

COMMON ADDITIONAL FLAVORINGS

Crushed garlic, dry spices (dill, mustard, coriander, cumin, paprika, tumeric, black peppercorns, red chile flake), fresh herbs (tarragon, rosemary, thyme, oregano)

COMMON PICKLED VEGETABLES

Cucumbers, carrots, cauliflower, hot or sweet peppers, green beans, asparagus (blanch first), beets (cook first), celery, fennel. Larger vegetables should be cut into smaller strips, coins or pieces.

http://emulsifiedfamily.simpleseasonallocal.com/recipes/appetizers/pickled-vegetables/

Hummus

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Hummus

Yield: 1 quart

Ingredients

  • 1 1/2 tsp ground cumin
  • 1 T garlic cloves, minced
  • 1 T tahini paste
  • 4 cups garbanzo beans, drained
  • 1/4 cup olive oil
  • 1/2 cup lemon juice, freshly squeezed
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper, freshly ground

Instructions

Process the garlic in a food processor.

Add all other ingredients and process.

Adjust the consistency with additional liquid (water), if necessary, until the mixture is smooth.

Taste and adjust seasoning.

http://emulsifiedfamily.simpleseasonallocal.com/recipes/appetizers/hummus/

Hibiscus Lemonade

by | Beverages, Recipes | 0 comments

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Hibiscus Lemonade Base

Yield: 1 1/4 gallons (approx.)

Use this base to make Hibiscus Lemonade or add a little of it to some fresh cut strawberries and enjoy over ice cream.

Ingredients

  • 5 ea Tazo Passion Tea Bags
  • 1 1/2 cups water
  • 3 cups granulated sugar
  • 1 cup lemon juice, freshly squeezed

Instructions

Combine tea bags and water in a medium saucepan and bring to a boil. Remove from heat and let tea brew for a couple minutes.

Squeeze liquid out of tea bags, being careful not to break the tea bag open. Discard tea bags.

Add sugar to liquid and whisk to combine. Heat slightly if necessary to allow sugar to dissolve.

Cool to room temperature.

Add lemon juice.

To make Hibiscus Lemonade, use 4 parts water to 1 part base.

http://emulsifiedfamily.simpleseasonallocal.com/recipes/beverages/hibiscus-lemonade/

Citrus Vinaigrette

by | Dressings, Sauces and Seasonings, Recipes | 0 comments

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Citrus Vinaigrette

Yield: 1 1/3 cups dressing

Ingredients

  • 1 cup orange marmalade
  • 1 cup lemon juice
  • 1 1/4 tsp salt
  • 1 cup olive oil blend

Instructions

Place all ingredients except oil in a storage container and blend well.

Add oil in a thin stream while blending to emulsify dressing.

Cover, label and refrigerate.

http://emulsifiedfamily.simpleseasonallocal.com/recipes/dressings-sauces-seasonings/citrus-vinaigrette/

Bacon Marmalade

by | Dressings, Sauces and Seasonings, Recipes | 2 comments

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Bacon Marmalade

Yield: 1 quart

Ingredients

  • 1 1/2 lbs bacon
  • 3 cups yellow onions, 1/4" dice
  • 3/4 cup apple cider vinegar
  • 3/4 cup brown sugar
  • 3 ea bay leaves

Instructions

Place a large saute pan over medium high heat. Add the bacon. Saute until slightly crispy.

Next add the onions. Saute until translucent. Drain fat. Deglaze with the apple cider vinegar.

Next add the brown sugar, stir to combine. Add the bay leaves and simmer for 15 minutes or until thickened.

Remove from heat and cool.

This is the perfect topping for pimento cheese.

http://emulsifiedfamily.simpleseasonallocal.com/recipes/dressings-sauces-seasonings/bacon-marmalade/