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Recipes
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Posted: May/22/2008 11:11 AM PST
Hi, i know it is really early in the "season" but when it comes to the "last" of the tomatoes I have some great recipes for green tomatoe goodies,some are really old too. There is cake,pickles relishes, all kinds of "stuff". I love to cook and bake and will gladly share  Janet |
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Posted: May/22/2008 8:10 PM PST
Old time recipes? Sounds great! Would you happen to have one for pickled radishes? I hadn't heard of them before my sister-in-law mentioned them to me last year, but she can't locate her recipe.... |
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Posted: May/23/2008 1:29 PM PST
2 cups sliced radish (8 oz.) 1 small onion, cut into thin wedges and separated 1/2 cup seasoned rice vinegar 1/2 cup sugar 1 1/2 teaspoons salt Directions Slice radishes by hand or use the slicing blade of a food processor. Place radish slices and onions in a large bowl or crock. In another bowl stir together vinegar, sugar, and salt until sugar is dissolved. Pour over radish mixture. Cover and refrigerate at least 8 hours or overnight before serving. (Radish mixture will have a very pungent aroma.) Makes 2 cups Bread & Butter Type 1 bunch red radishes (about 13 radishes) 1/2 cup red wine vinegar 1/4 cup granulated sugar 1/4 cup water 2 teaspoons kosher salt 1/2 teaspoon yellow or brown mustard seed 1/4 teaspoon whole coriander seed 1/4 teaspoon whole black peppercorns 1 medium dried bay leaf INSTRUCTIONS slice radishes with a sharp knife. When you get close to the stem, stop slicing and discard the end. Place radishes in a heatproof, nonreactive( glass) bowl, and set in the refrigerator while making the brine. Combine red wine vinegar, sugar, water, salt, mustard seed, coriander seed, peppercorns, and bay leaf in a small saucepan and bring to a simmer over medium-high heat. Stir occasionally until sugar is dissolved. Remove from heat and let pickling brine cool for about 5 minutes. Remove radishes from the refrigerator and pour brine over them. Let cool at room temperature for 20 minutes; cover and refrigerate. Use to top burgers, sandwiches, or anything else |
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