conservation d"aliments

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Pickled Cherry Tomatoes, Onion & Cucumber
A crunchy and tangy mix of pickled cherry tomatoes, red onion, and cucumber, perfect for salads or sides. Follow our page for more fresh and flavorful recipes, and don’t forget to like and share this post! #PickledVegetables #TangyFlavors #HomemadePickles #FreshAndCrisp #HealthyEating #USA #Canada #Australia
Pickled Cherry Tomatoes, Red Onions, and Cucumbers
- 1 pint cherry tomatoes - 1/2 red onion, thinly sliced - 1/2 cucumber, thinly sliced - 1 cup white vinegar - 1/2 cup water - 1/4 cup sugar - 1 teaspoon salt - 1/2 teaspoon dried oregano - 1/4 teaspoon red pepper flakes - 1/4 cup fresh dill, chopped 1. Wash and dry the tomatoes, onion, and cucumber. Thinly slice the onion and cucumber. 2. In a small saucepan, combine white vinegar, water, sugar, salt, oregano, and red pepper flakes. Bring to a boil over medium heat, stirring until the sugar & salt dissolve. 3. Place the vegetable in a jar or container. Pour the hot pickling liquid over top, covering completely, add chopped fresh dill and refrigerate 2 hrs - 2 weeks.
How To Make Small Batch Preserved Limes
Preserved lemons are a popular ingredient, but have you thought about making preserved limes instead? Using just a few limes, salt and spices, these preserved limes are quick and easy to make and have a wonderful tangy flavour. Our small batch preserved limes recipe is an inexpensive and easy way to try your hand at making preserves and pickles.
How to Make Preserved Lemons (Pickled Lemons)
How to make preserved lemons (pickled lemons) with just salt, lemon juice, lemons, and 15 minutes of hands-on prep. Once cured, use these flavor bombs to add brightness and depth to sauces, stews, salads, and more!
How To Can Bell Peppers in 8 Simple Steps
Here's how to can bell peppers with a pressure canner (and no pickling). You can can all sorts of bell peppers using this recipe. #prepping #canningrecipes
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Citrons confits au sel 🍋
Et si vous faisiez des Citrons confits ce weekend ? 🍋🍋 Vous avez déjà testé ? Ici j'ai utilisé des bergamotes mais le principe est simple : des citrons, du sel et un bocal. Après quelques mois d'attente, le jus devient sirupeux et on se retrouve avec des citrons confits aux saveurs exceptionnelles. Pour les utiliser, on les rince pour les désaler et on les mets dans les plats de votre choix (comme mon houmous de chou-fleur rôti et citron confit). Ingrédients : • des citrons bio • beaucoup de sel marin (fin ou gros) • un bocal stérilisé 1️⃣ Inciser le dessus des citrons en une croix qui ne va pas jusqu'au bout. Dans chaque croix, remplir les citrons de sel. 2️⃣ Dans un bocal, mettre une couche de sel, un citron (tête vers le bas). Écraser le citron avec un rouleau a pâtisser