Yesterday I inaugurated my new canning equipment — a huge 12 quart stockpot, a canning funnel, a magnetic lid lifter, and a bright red rubber coated jar lifter. Joy! Granted…

I am back! Back to cooking, back to blogging, back to the USA, back to San Francisco! Steven and I returned from our 10 month German adventure…

Hot and Spicy Pickled Eggs
Adapted from The Joy of Pickling
4 hard cooked eggs, peeled (pour boiling water over raw eggs and allow to sit, covered, for 14 minutes, then peel)
2/3 T. pickling salt (any non-iodized salt will do, i.e. sea salt)
2 fresh green chile peppers (serrano, jalepeno)
1/2 c. cider vinegar
3 T. water
1 t. minced [...]

Three Infusions: Persimmon Vodka, Lemon Vodka, and Pear and Ginger Vodka
Note: The amounts given are just approximations. The amount of fruit and vodka you will need will depend entirely on the size of the jars you use. You don’t need any special bottles, jars, or containers either–I used an old juice bottle (persimmon), an [...]
















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