cristina-thecookingpilot.blogspot.com

The Adventures of the Cooking Pilot

The Adventures of the Cooking Pilot. Wednesday, July 13, 2016. I'm about to delve into territory that is controversial for some home cannners/fermenters, so as a disclaimer, do your research. Do not use only my info as a guide, and if it smells/ looks funny, don't eat it. * *. I made these olives 7 months ago. So why did I wait this long to create this blog post? Adding vinegar to the water, but I'll describe that in the notes at the end of the post. 10 cups of water (try not to use tap). Leave the bowl ...

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The Adventures of the Cooking Pilot. Wednesday, July 13, 2016. I'm about to delve into territory that is controversial for some home cannners/fermenters, so as a disclaimer, do your research. Do not use only my info as a guide, and if it smells/ looks funny, don't eat it. * *. I made these olives 7 months ago. So why did I wait this long to create this blog post? Adding vinegar to the water, but I'll describe that in the notes at the end of the post. 10 cups of water (try not to use tap). Leave the bowl ...

<META> KEYWORDS

1 home brined olives

2 ingredients

3 instructions

4 enjoy

5 my biggest sources

6 posted by cristina

7 no comments

8 email this

9 blogthis

10 share to twitter

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home brined olives,ingredients,instructions,enjoy,my biggest sources,posted by cristina,no comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,hungarian sun pickles,kovászos uborka,first day outside,optional hot peppers

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The Adventures of the Cooking Pilot | cristina-thecookingpilot.blogspot.com Reviews

https://cristina-thecookingpilot.blogspot.com

The Adventures of the Cooking Pilot. Wednesday, July 13, 2016. I'm about to delve into territory that is controversial for some home cannners/fermenters, so as a disclaimer, do your research. Do not use only my info as a guide, and if it smells/ looks funny, don't eat it. * *. I made these olives 7 months ago. So why did I wait this long to create this blog post? Adding vinegar to the water, but I'll describe that in the notes at the end of the post. 10 cups of water (try not to use tap). Leave the bowl ...

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cristina-thecookingpilot.blogspot.com

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The Adventures of the Cooking Pilot: February 2011

http://cristina-thecookingpilot.blogspot.com/2011_02_01_archive.html

The Adventures of the Cooking Pilot. Thursday, February 24, 2011. Mmm Pierogies. I have fond memories of making millions of these little morsels at my families' deli, Valley Hungarian Sausage and Meat Co. Maybe not millions, but certainly a lot. The reason? People love 'em, but they take a looong time to make. So its usually just easier to buy them. But if you've got a free afternoon, and want to do a little baking . . . . Potato and Cheese Pierogies. Ingredients for one batch (makes approx. 2 dozen).

2

The Adventures of the Cooking Pilot: Sausage with Cauliflower and Orecchiette

http://cristina-thecookingpilot.blogspot.com/2011/06/sausage-with-cauliflower-and.html

The Adventures of the Cooking Pilot. Friday, June 3, 2011. Sausage with Cauliflower and Orecchiette. Sausage with Cauliflower and Orecchiette. 2 Links or 1/2 lb of Sausage, Italian, basil, or any variant will do.Remove from casing (if applicable) and crumble the sausage into small bite-sized pieces. 1 chopped yellow onion. 2 tbsp of olive oil. 1 head of cauliflower. 1 can or bottle of traditional tomato based pasta sauce (whatever you've got in the cupboard will do). 1/4 cup of slivered almonds. Meanwhil...

3

The Adventures of the Cooking Pilot: March 2013

http://cristina-thecookingpilot.blogspot.com/2013_03_01_archive.html

The Adventures of the Cooking Pilot. Monday, March 11, 2013. Peppers. Any variety. Type depends on how hot you want your sauce. Amount is up to you. Garlic cloves, husk taken off but whole (amount depends on your taste). Type 1: Brine, Peppers, and Garlic. Type 2: Peppers, Garlic, Water, and Vinegar. Type 3: Peppers, Garlic, and Brine, Fermented open air from the beginning. Trying to take out most of the seeds and discarding the stems (which took a lot of work! When I had finished blending everything and...

4

The Adventures of the Cooking Pilot: Homemade Sauerkraut

http://cristina-thecookingpilot.blogspot.com/2012/02/homemade-sauerkraut.html

The Adventures of the Cooking Pilot. Monday, February 20, 2012. And tweeked it to my liking. Enjoy! A crock to ferment in. A small plate that fits inside the crock. A large cup or vessel that will fit on top of the plate inside the crock and can be filled with water. A clean towel or cheesecloth. 1/2 head of green cabbage. 1/2 head of red cabbage. 2 cloves of garlic. Pinch of caraway seeds. Pinch of celery seeds. Container of sea salt. Subscribe to: Post Comments (Atom). I enjoy reading . . .

5

The Adventures of the Cooking Pilot: Smoked Salmon Snacks

http://cristina-thecookingpilot.blogspot.com/2013/02/smoked-salmon-snacks.html

The Adventures of the Cooking Pilot. Monday, February 18, 2013. Wow, it really has been quite a while since I've written in this blog. A couple of culprits are at work: 1. Getting an Ipad. The blogger app on it is not great, and I sort of stopped using regular laptops for a while there. 2. Pintrest. Why try my own recipes when I can drool at what other people have made instead? 3 (Mostly this one) Laziness. Salmon snacks, step 2. Crackers, your choice (I used a small multi-seed type). 1line the crackers ...

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cristina-thecookingpilot.blogspot.com

The Adventures of the Cooking Pilot

The Adventures of the Cooking Pilot. Wednesday, July 13, 2016. I'm about to delve into territory that is controversial for some home cannners/fermenters, so as a disclaimer, do your research. Do not use only my info as a guide, and if it smells/ looks funny, don't eat it. * *. I made these olives 7 months ago. So why did I wait this long to create this blog post? Adding vinegar to the water, but I'll describe that in the notes at the end of the post. 10 cups of water (try not to use tap). Leave the bowl ...

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