|The Best of Northern Italian Cooking|
|by Andrea Dodi|
Originally published in a hardcover edition as The Cuisine of Venice, this fabulous gourmet's voyage highlights the elegant cooking of Venice and ...
Results 1 - 10 of 21 for how to pickle northern
Result Page: 1
Scale and cut ... cup salt water to each quart of ... pickling spices, pour mixture over fish and onions packed in jars. Can be eaten and enjoyed in one week.
Fillet fish and ... first 7 ingredients to make a solution ... glass container; pour in solution enough to cover. They will be ready to eat in 48 hours.
Boil final brine to dissolve then chill ... onion in pint jars. Strain liquid through cloth and fill packed jars. Keep refrigerated. Will keep indefinitely.
Soak 48 hours in brine of: 1 qt. cold water Drain. Pour 1 quart white vinegar over drained fish; let stand 24 hours. Drain again; add sliced onions ...
Layer ingredients with ... and everything else to your taste. It ... salsa by adding pineapple, peaches, for even healthier ingredients from the market.
Jaretís pickling recipe ... if you want to avoid botulism and ... add garlic or hot peppers to each jar, depending on your liking. Good luck and enjoy!
Mix and pour ... in cold water to remove salt. Drain ... a boil, then cool. When cooled, add 1/2 cup Silver Satin wine. Seal jars; store in refrigerator.
Boil ham hocks in salted water for 2 to 2 1/2 hours ... tomatoes. Boil until almost done. Add Great Northern Beans and 1 cup cream (heated). Cook until done.
Cut northern or sunfish fillets ... inch chunks, enough to fill a gallon ... covered. It's ready to eat. Put into smaller jars and store in refrigerator.
Combine all ingredients. Mix and bake at 350 degrees for 1 hour. Serves 30.
Result Page: 1
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