Turkey Soup

I always have home-made soup in my freezer.
Beef, Chicken or Turkey are the ones that I usually make.
I did a big batch of turkey soup the other day just in time for the cooler weather.

You can put anything you want in soup but I use a variety of vegetables, barley
and always put in some leeks, along with onions, garlic and fresh herbs from my patio.
Make sure you use lots of turkey, chicken or other meats. And with a piece of dark brown bread you have a full meal.

I take two days to make my soup as I like to put the broth in the fridge overnight for the fat to rise
to the top for skimming. If you don't have time and freeze the soup the fat will come to the top so
take the layer off before defrosting and heating. then enjoy on a cool evening.

Creamy 5-Cup Fruit Salad

 An old standby.

1 (10-ounce) can pineapple chunks (about 1 cup), drained

1 (11-ounce) can mandarin oranges (about 1 cup), drained

1 medium apple, cored and chopped (about 1 cup)

1 cup grapes, halved

1/2 cup sour cream, light or regular

1/2 cup sweetened, shredded coconut

Combine the fruit in a large bowl, tossing well so the apple (and other fruit that likes to brown) can get coated in the pineapple and orange juice to prevent browning. Stir in the sour cream and coconut, gently tossing to coat. Refrigerate for at least 4 hours prior to serving to allow the flavors to meld together. Serve chilled.

Basil Pesto

Ingredients

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan- or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

Method

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Yield: Makes 1 cup.

Certo verus Bernardin

I have been canning for years with no problem with my jams jelling.
I saw Bernardin while picking up my supplies for my jams. Bernardin was cheaper that should have been my red flag. But opted to try the brand as I use Bernardin products for years but always used Certo for jams and jellies.
Both batches that I used Bernardin didn't jell and had to redo. I wrote to Bernardin about my problem.

Well not a word back, didn't expect anything except a return message saying how sorry they were for my extra work. NOTHING.
So back to Certo and success.

Dill Pickles

I usually do two batches of dills one with extra garlic and the other with
just a few cloves in the jars for variety. Fresh dill weed makes them so much better.

Mango Chutney

If you make Mango Chutney the mangoes are very sweet and plentiful right now.
New harvest of apples are starting also. I always like to use the new crop of apples in my chutney.
Chutney goes so well with all beef, pork and chicken. A little goes a long way, but adds a nice touch on a plate.

You have to let the mix of flavors sit over night, but so worth the end results.

Blackberry Jam

 Coming ripe in the next few weeks. They freeze well and make great jam.
One of the best ways of getting high fiber into your diet.
Blackberry picking can be a great time for conversations with friends and the reward is free food!

Raspberry Jam

So sweet and full of flavor.So worth the effort of making jam. I freeze many for winter desserts. One of our favorites. Season is far to short, so don't delay.

Strawberry Jam

Strawberries can be watery due to rain. Use the extra juice to make strawberry sauce.
Just boil the jam a bit longer and it will turn out great.
Plus the bonus of the sauce to use over strawberry shortcake. Sooooo tasty!

Apricot Jam

Apricots are just about ready for full flavor.
Sweet and excellent for jam and to preserve for the larder this winter. I always wait for a few weeks after they first appear in the markets. Oblong shape has the best flavor for eating and they look so pretty in the jars.The jam is a delicious treat come fall.
When preserving I only use one cup of sugar per six cups of water to get the real taste of the fruit.

Avocado Hummus

2 garlic cloves
1 (15-ounce) can of garbanzo beans
1 lemon, zest and juice
2 tablespoon tahini
2 avocados
Salt
Olive Oil
Paprika

1. Place garlic cloves, garbanzo beans, lemon zest and juice from the lemon and tahini in a food processor. Blend until smooth. Salt to taste.

2. Add two avocados and blend just until smooth. Salt to taste once more. Transfer to a bowl, pour a few tablespoons of olive oil on top, and sprinkle a few dashes of paprika. Serve with whatever you like, whether it be pita chips, warm slices of pita or crackers.

Happy Easter Everyone

The turkey is starting to smell real good and we should be eating in a couple of hours.
My grandma's stuffing is the favorite with most of the family. Freshly made cranberry sauce, mashed potatoes,
carrots and corn. For dessert lemon meringue and rhubarb and strawberry pies.
And maybe finish off with some B@B.

Mango Lime Jam

This mango lime jam is a perfect way to welcome the spring season. It reminds me of all the sunny days ahead. Try it with croissants, blueberry scones, or banana bread.
Ingredients

yield: Makes 5 cups, or 5 half-pint jars, active time 1 hour, total time 1 hour, 30 minutes

• 1 1/2 cups sugar
• 3 teaspoons Pectin
• 4 cups pureed or finely chopped mango
• 1/2 cup freshly squeezed lime juice
• 1 tablespoon freshly grated lime zest
• 4 teaspoons water
• 1/2 cup honey
• 1/4 teaspoon unsalted butter

Procedures
1. Whisk the sugar and pectin a medium bowl and set aside.
2. Combine the mango, lime juice, lime zest, and calcium water in a large heavy-bottomed pot and bring to a boil. Add the honey and butter and return to a simmer. Add the sugar pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute
3. Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

Bloody Mary Shrimp Cocktail

Ingredients

Shrimp

1 lb large cooked shrimp, peeled and deveined
1 1/4 cups scallions, diced (about 6)
1 1/3 cups celery, diced (about 4 ribs)

Sauce

1/2 cup ketchup
1/4 cup fresh lemon juice
1/4 cup vodka or tequila (preferably 1800 Tequila or 3 Olives Vodka®)
2 tsp horseradish
1/4 cup cilantro, chopped
2 tbsp Chili Lime Hot Sauce
2 tsp Worcestershire sauce
salt and pepper to taste
Garnish: whole shrimp and cilantro leaf

Directions

STEP 1

Thaw shrimp if frozen, remove tails and cut shrimp into quarters and place in bowl with scallions and celery. Hold in refrigerator about 1 hour.

STEP 2

In a mixing bowl, whisk together all sauce ingredients, then salt and pepper to taste. Allow to chill in refrigerator for 1 hour or longer.

STEP 3

Once ready to serve add shrimp, scallions and celery to sauce, mix well and proportionately serve into 4 chilled cocktail glasses. Garnish with whole shrimp and cilantro and serve.
4 servings

Chickpea and Chicken Salad

POSTED ON 02 23 2012 BY Emily Richards
UNDER Heart-Healthy Recipes

Ingredients:

2 tsp (10 mL) canola oil
1/4 cup (50 mL) chopped fresh parsley
1/2 tsp (2 mL) ground cumin
1/2 tsp pepper
2 boneless skinless chicken breasts
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1/2 cup (125 mL) chopped celery
1/2 cup (125 mL) each chopped red and green bell pepper
2 green onions, chopped
2 cups (500 mL) shredded romaine or leaf lettuce
3 tbsp (45 mL) nonfat mayonnaise
3 tbsp (45 mL) plain nonfat yogurt
1/4 tsp (1 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) chili powder
1 clove garlic, minced

In bowl, combine oil, half of the parsley, cumin and half of the pepper. Add chicken and toss to coat evenly. Place breasts on greased grill over medium high heat and cook for about 10 minutes or until no longer pink inside. Remove to plate and set aside.
In large bowl, combine chickpeas, celery, red and green peppers, onions and lettuce. In small bowl whisk together mayonnaise, yogurt, lemon rind and juice, chili powder and garlic. Add remaining parsley and pepper. Pour over chickpea mixture and stir to combine.
Chop chicken into bite size pieces and add to salad. Toss to combine.
Makes 4 servings.

Fruit Preserves

Had some canned cherries from my larder last night and wow
they tasted like they did in the summer fresh and what flavor.
I use very little sugar when canning fruit and enjoy them all
through the winter. Watched the snow fall and thought this is
a great dessert to have all winter.

Shortbread Time

What ever recipe you use its time to get
that shortbread made. My Grannie from Scotland
made us all shortbread till she was over eighty-five.
She would make it in rounds for all the family. Now my
granddaughter Jordan and I have a day baking it and other goodies.

I also miss the slippers she knit for us all for Christmas.
She passed on three months short of 100.
She was a true Grannie.

Apple and Mango Pie

This is a great combination for a pie.
Mix apples and mango together with sugar
and cinnamon to your taste.
Mine turned out great, the flavor was a
nice change from just apples/blackberry
or plain apple.

Cranberry Season

Time to pick up local Cranberries.
So easy to preserve and takes only a short time.
You can put them in the freezer too for later.
I find the local ones so much sweeter than the
ones from the USA.

Happy Thanksgiving to all.

Enjoy the family and friends over Thanksgiving.
We all are so fortunate here in Canada.

Peach Pie instead of Pumkin Pie for Thanksgiving

Make your own pastry.

Filling:
* 3 pounds ripe peaches
* 1 tablespoon lemon juice
* 1 cup sugar
* Pinch salt
* 1/4 cup instant tapioca
* 4 tablespoons cornstarch
* 1/2 tsp. allspice

Mix together and put in pie shell place in 450 oven for 10 mins,turn down to 350
Takes about 40 mins.
Serve with whipping creme or ice-cream

French Shallot Soup

Came across this on a food page, sounded good instead of onions.

French Shallot Soup

Total Prep and Cooking Time: 1 hour 15 minutes
Yield: 4 servings
7-8 large shallots, peeled and very thinly sliced
2-3 tablespoons unsalted butter, divided
4 cloves of garlic, minced
2 packages of beef Knorr Homestyle Stock + 8 cups of water (or 8 cups of low-sodium beef stock – you can also use vegetable stock to easily make this vegetarian)
1/2 cup white wine
3 sprigs of fresh rosemary
3 sprigs of fresh thyme
salt and pepper, to taste
4 thick slices of crusty bread, plus more for serving, if desired
1 cup grated Gruyère cheese (or any other similar cheese of your choice)
chives, sliced thinly, for garnish
1. In a medium sized pan or in the pot you are going to use for the soup, melt 2 tablespoons of unsalted butter over medium heat, then add in the sliced shallots. Cook for 20 minutes or so, stirring frequently, until the shallots are well caramelized and golden. Add in the minced garlic and cook, stirring frequently, for a minute or so, until fragrant.
2. If you are using Knorr Homestyle Stock, add in 8 cups of water to your large pot and bring to a boil (you can do this in the pot if the shallots are already in there, as all the flavors will remain in the broth, so don’t worry about washing away any flavor). Add in your two packages of Knorr Homestyle Stock and whisk it into the boiling water until combined. Alternatively, you can simply add in 8 cups of low-sodium beef broth to the pot and bring it to a boil.
3. Once your broth is boiling, add in your wine, rosemary, and thyme, as well as a pinch of kosher salt and ground black pepper. Reduce to a simmer, cover, and allow to cook for 30 minutes, stirring every so often. Once the 30 minutes are up, taste, add more salt or pepper as desired, and divide into 4 oven-proof bowls. Set your oven to broil, and place 1 piece of thick bread on top of each bowl of soup, topped with about 1/4 of your cheese. Place the bowls under the broiler for 1-2 minutes or so, until the cheese is bubbling and melted. Use oven mitts to remove the soup bowls, place them on plates so that you don’t burn yourself, garnish with a few sliced chives, and serve.

Tagged as: bread, cheese, French, Gruyere, Knorr, onions, shallots, soup

Herb Vinegars

Time to make your herb vinegars while your
herbs are still growing in the garden and on the patio.
Its fun to try different herbs and spices.
I always boil a variety of vinegars and add
a mixture of the herbs from my patio. They
make great gifts and always nice to have some
for yourself.
My method is:

First go around add herbs to the boiled vinegar let sit in a jar
for a couple of weeks, then strain and start again with fresh herbs.
Seal and let the herbs permanganate the vinegar.

Orange/Lemon/Lime Marmalade

Ingredients
· 3 limes
· 3 lemons

· 3 oranges Seville
· 4 1/2 cups Sugar

Method
1. Scrub and clean the fruit. Peel the fruit as if for eating and then cut the peel into thin strips, removing any excess pith. Cut the flesh into chunks.

2. Place the peel in a preserving pan, add 2 cups of water and bring to the boil. Reduce to a gentle simmer for 30 mins.

3. Remove the pan from the heat, add the sugar and flesh of fruit and stir until sugar is dissolved. Return the pan to the heat and bring to the boil. Boil gently for 35 minutes

4.Add certo one pkg.

5. Stir well then pour into warmed sterilized jars and put into canner process for 5 minutes.

Canning Addiction

This year I said I would not do as many preserves.

Well I guess I got carried away again. But looking at my larder I am so glad I did. Only thing left to do is my applesauce, pears and wine jelly.

I am going to try rose hip jelly this year as I always like to try something new.
click pic to enlarge

Last count was 250 jars of pure pleasure and great winter eating!

HOT CORN DIP

Ingredients:

2 tablespoon butter
2 cups corn kernels (from 2 ears corn) or frozen
salt and pepper to taste
1 tablespoon butter
1/2 cup white onion (chopped)
1/4 cup red bell pepper (chopped)
1/4 cup chopped green onions
1 jalapeno (chopped)
2 garlic cloves from garlic press
1/4 cup mayonnaise or sour cream
1/2 strong Asiago (grated)
1/4 teaspoon cayenne
1/2cup sharp cheddar (grated)


Directions:
Saute- corn in butter season with salt and pepper.
And onion, peppers, garlic, jalapeno saute for about two mins.
Mix all together in a bowl add mayo, Asiago and cayenne
Put in a baking dish top with cheddar cheese @ 350for 10 to 20 mins.
Sprinkle with grated Romano before serving.

Daiquiri Kiwi Jam

Great Christmas gifts.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:

* 5 kiwifruit, peeled
* 3 cups sugar
* 2/3 cup unsweetened pineapple juice
* 1/3 cup fresh lime juice
* 1 pouch (85 ml/3 ounces) liquid pectin
* Green food color, optional
* 4 Tablespoons rum

Preparation:
Fill boiling water canner with water. Place 4 clean half-pint mason jars in canner. Cover, bring water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 1000 ft.

Place snap lids in boiling water, boil 5 minutes to soften sealing compound.

In a large stainless steel or enamel saucepan, mash kiwifruit to applesauce consistency. Stir in sugar, pineapple, and lime juice. Bring to a full rolling boil, stirring until sugar dissolves. Stirring constantly, boil vigorously for 2 minutes.

Remove from heat, stir in pectin. Continue stirring 5 minutes to prevent floating fruit. (If desired, add green food coloring to create a more lively, intensely green jam.) Stir in rum.

Ladle jam into a hot sterilized jar to within 1/4 inch of top rim. Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/4 inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining jam.

Cover canner, return water to a boil, process 5 minutes at altitudes up to 1000 ft. Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands. Wipe jars, label and store in a cool dark place.

Yield: 4 half-pints

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Pita Bread

Why buy these when they are so easy to make and taste so much better.


Ingredients:

* 1 package of yeast, or quick rising yeast
* 1/2 cup warm water
* 3 cups all purpose flour
* 1 1/4 teaspoon salt
* 1 teaspoon granulated sugar
* 1 cup lukewarm water

Preparation:
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of flour and pour yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.






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Olive Garden Salad Recipe

1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons Parmesan cheese
2 tablespoons Romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice

Olive Garden Salad Mix Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 cup Croutons
1 small Tomato Quartered
Freshly grated Parmesan Cheese

Auntiejanes Red Relish

2 doz. red peppers
7 med. onions
3 cups white or cider vinegar
3 cups sugar
2 tbsp. pickling salt
2 tbsp. mustard seed.

Put pepper and onions through a processor
using a course blade. Simmer all uncovered
for 30 mins.
Process for 10 mins.
Makes 5 pints.

Mix with mayo and you have close to white spots triple O

Coleslaw

1 small cabbage
1 carrot grated
1 stick of celery sliced
2 shallots grated
2 radishes sliced
a few fresh peas
1/4 cup olive oil
1 tbsp. mayo
2 tbsp.milk
2 tbsp. fresh parsley
2 tbsp. fresh chives
2 tbsp. fresh rosemary
salt and pepper

Kwaai Braai Paai

with thanks to my South African friend, Hilton

2 Rolls Frozen Pie dough or your own
1 Pack Spinach
Cooked Chicken Fillets (Smoked Chicken Fillets may also be used)
1 Pack Diced Bacon
1 Onion
1 Red Pepper
1 Yellow Pepper
1 Pack Mushrooms
Feta Cheese
Mozzarella Cheese
Cheddar Cheese
Method:
Defrost dough on cutting board.
Fry onion, peppers and bacon.
Rosemary and Olive & pepper.
1. Lay half of spinach on dough.
2. Cut chicken fillets in strips and place onto spinach.
3. Lay onion and bacon mixture next.
4. Next, mushrooms.
5. Layer the three cheeses next.
6. Finally, the other half of the spinach.
7. Place second roll of dough on top and paint with beaten egg or milk.
8. Close dough all around, like a parcel.
Use braiding with raised edges.
Braise over low heat high above the coals for about 15 minutes, turning frequently until golden brown. Or put into a pan in the oven 375 till cooked through.

Raspberry Jam

Made my Raspberry Jam yesterday. So nice to see my larder filling up.
Slow start this year with the weather being so cold. Apricots will be next.

Strawberry Season

They say the strawberry season will be very short.
Got mine today and will make my jam to-morrow.
I like to make some sauce with my berries too for the winter
to put over deserts. I freeze some but they never stand up like
raspberries that are frozen. They do make good strawberry short cake
in the winter months though.

Cinnamon Buns

I made cinnamon buns for the first time last week.
My husband said they were better than Cobs.
We ate a few and then put some in the freezer.
Well sorry we ate them as well. They were easier than
I thought and I'm sure loaded with calories. But so worth it.
I will put the recipe up soon for those who want to make them.

Watermelon Twist

8 cups chopped seedless watermelon (about 6 pounds)
1/2 cup freshly squeezed lime juice (about 4 limes)
2 tablespoons sugar, plus 2 tablespoons more, if needed1/2 cup vodka, (optional)Mint leaves

1. Working in batches, puree in blender watermelon with lime juice and sugar until smooth. Add more sugar, if needed.
   
2. Transfer puree to a pitcher; add vodka, if desired. Cover; chill until ready to serve.
   
3. Stir; pour into tumblers, over ice. Garnish with mint.
   

Garlic Shrimp with Basil, Tomatoes,

Ingredients

total time 10 minutes serves four

• 2 tablespoons olive oil
• 1 1/4 pounds shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/8 teaspoon crushed red pepper flakes, or more to taste
• 3/4 cup dry white wine
• 1 1/2 cups grape tomatoes
• 1/4 cup finely chopped fresh basil
• salt and pepper to taste
• 3 cups cooked pasta whatever is your favorite.

Procedures

1. Heat olive oil in medium skillet until almost smoking, then add shrimp and cook, turning once, until just cooked through, about 1 minute per side. Remove with tongs or slotted spoon, leaving oil behind in skillet.
2. Allow oil to cool for a minute, then add garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and reduce over high heat for 3-5 minutes until at least half has evaporated. Add tomatoes and most of basil and continue cooking until tomatoes begin to lose their shape. Season to taste with salt and pepper.
3. Return shrimp to pan and cook until just heated through. Serve with cooked pasta

Basil Infused Lemonade/ Gin or Vodka

makes 2 quarts
1 cup rinsed, lightly packed fresh basil leaves
2/4 cup sugar
7 cups water
1 cup freshly squeezed lemon juice, (for me, it was 3 1/2 extra large lemons)
sprigs of fresh basil to garnish
In a 2 1/2 to 3 quart glass measure or bowl, combine basil leaves and sugar. With a wooden spoon, crush leaves with sugar until thoroughly bruised, about 1 minute. Add water and lemon juice. Stir vigorously until sugar is dissolved, 1 to 2 minutes. Taste and add more sugar if desired. Pour through a fine strainer into a 2 quart pitcher. Serve in a glass with ice and garnish with sprigs of fresh basil. If you want to add gin or vodka it makes a great cocktail.

Churros

Recipe Photos

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We bought a churro maker while living in Spain.
These are so delicious.

• 1 cup water
• 2 1/2 tablespoons white sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 2 quarts oil for frying
• 1/2 cup white sugar, or to taste
• 1 teaspoon ground cinnamon

Directions

1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag or churros maker. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Pickeled Beans

Ingredients

• 2 1/2 pounds fresh green beans
• 2 1/2 cups distilled white vinegar
• 2 cups water
• 1/4 cup salt
• 1 clove garlic, peeled
• 1 bunch fresh dill weed
• 3/4 teaspoon red pepper flakes (optional)

Directions

1. Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
2. In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
3. Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

Beans pickled