|Chez Panisse Cooking|
|by Paul. Bertolli|
"Extraordinary," "poetic," and "inspired" are only a few words that have been used to describe the food at Chez Panisse.
Results 1 - 10 of 251 for pickled vegetables
Combine all ingredients ... all) of these vegetables in a glass ... used; combine 2 parts marinade liquid with 1 part oil and use as a marinade for steak.
Sprinkle 1/3 cup ... each of other vegetables in salt water ... mixture over. Bring to boil then add to jars, seal and cold pack 5 minutes in boiling water.
Wash, peel carrots. Wash other vegetables discarding the non-edible ... refrigerate for 3 hours or more. To serve, drain vegetables and arrange on a platter.
Use equal amounts ... quart jars: Cut vegetables. Heat to ... pickles and seal. It takes 1 pint liquid for each quart of vegetables. Wait 2 weeks before using.
Separate cauliflower into ... into spears. Put vegetables in one 3-quart ... chill at least 3 days before serving. Store in refrigerator. Makes 3 quarts.
Combine everything and bring to a boil. Boil 3 to 5 minutes, stirring ingredients once or twice. Cool. Refrigerate 12 hours before using. This keeps ...
Drain canned vegetables and mix with ... over vegetables. Marinate for 3 days in tightly covered container. Keeps in refrigerator indefinitely. Serves 12.
Cover cauliflower with ... to boil. Add vegetables. Simmer 2 ... according to directions. Process jars in boiling water bath 10 minutes. Makes 6 pints.
Select any combination of the above vegetables. Wash and ... head space; seal with scalded lids and rings. Process in boiling water bath for 20 minutes.
Boil this and cool; spices can be removed, if want. Add sweet pepper, celery, broccoli, onion, carrot, zucchini, cauliflower, or any vegetable you ...
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