How to Cook:
Boil chicken or duck eggs in an enamel container, if possibe, stirring while cooking. Cool in running water and remove the shells. Drop in boiling spiced syrup. Simmer 5 minutes and bottle. Sterilize (25 minutes).
The spiced syrup is prepared as follows:
Boil together for about 10 minutes
1 cup vinegar
1/2 to 3/4 cup sugar (second class)
1 tsp. all-spices (in a loose cloth bag)
1 tsp. salt
Note: The longer the eggs stayed in spiced syrup (bottled), the better.
Showing posts with label Pickles and Relishes. Show all posts
Showing posts with label Pickles and Relishes. Show all posts
Sinkamas Relish Recipe
Ingredients:
6 large sinkamas
1/4 cup small onions (sibuyas tagalog)
3 cloves garlic
1 inch piece ginger
1 large sweet green pepper
1 large sweet red pepper
2 small red hot peppers
How to Prepare:
Peel sinkamas and cut into finger-size pieces. Soak overnight in strong salt solution with a pinch of alum.
Wash sinkamas and drain. Peel small onions and garlic. Leave onions whole, slice cloves into two, lengthwise. Peel ginger and slice into thin strips. Cut sweet peppers into two, remove seeds and slice into strips about 1/2 inch in width. Leave hot peppers whole.
Arrange in clean glass jars.
Prepare a solution of 3 parts vinegar to 1 part sugar with salt to taste. Boil in non-aluminum container and pour hot over sinkamas mixture. Seal jars tightly.
6 large sinkamas
1/4 cup small onions (sibuyas tagalog)
3 cloves garlic
1 inch piece ginger
1 large sweet green pepper
1 large sweet red pepper
2 small red hot peppers
How to Prepare:
Peel sinkamas and cut into finger-size pieces. Soak overnight in strong salt solution with a pinch of alum.
Wash sinkamas and drain. Peel small onions and garlic. Leave onions whole, slice cloves into two, lengthwise. Peel ginger and slice into thin strips. Cut sweet peppers into two, remove seeds and slice into strips about 1/2 inch in width. Leave hot peppers whole.
Arrange in clean glass jars.
Prepare a solution of 3 parts vinegar to 1 part sugar with salt to taste. Boil in non-aluminum container and pour hot over sinkamas mixture. Seal jars tightly.
Papaya Recipe
How To Prepare:
Grate green papaya and for every 8 cups of grated papaya add 1 cup coarse salt. Work with the hands and express the juice. (Wrap papaya by handfuls in a cheese cloth to express the juice better). Soak in plain vinegar overnight. The next day express most of the vinegar from papaya.
For every 8 cups of the papaya add the following:
one head garlice
20 or more native onions, sliced into thin pieces
2 red sweet pepper
2 green peppers sliced
1/2 cup sliced ginger
Mix all ingredients together and pack loosely in clean jars.
Make a syrup out of vinegar, sugar and salt:
1. For a sour pickle --- 1 cup vinegar to 1/2 cup sugar, 1 tsp. salt
2. For a sweet sour pickle --- 1 cup vinegar to 2/3 cup sugar, 1 tsp. salt
3. For a sweet pickle --- 1 cup vinegar to 3/4 cup sugar, 1 tsp. salt
Boil the syrup once or just long enough to melt the sugar and salt. Cool a little and pour into bottles of prepared vegetables. Remove air bubbles. Seal tightly.
Grate green papaya and for every 8 cups of grated papaya add 1 cup coarse salt. Work with the hands and express the juice. (Wrap papaya by handfuls in a cheese cloth to express the juice better). Soak in plain vinegar overnight. The next day express most of the vinegar from papaya.
For every 8 cups of the papaya add the following:
one head garlice
20 or more native onions, sliced into thin pieces
2 red sweet pepper
2 green peppers sliced
1/2 cup sliced ginger
Mix all ingredients together and pack loosely in clean jars.
Make a syrup out of vinegar, sugar and salt:
1. For a sour pickle --- 1 cup vinegar to 1/2 cup sugar, 1 tsp. salt
2. For a sweet sour pickle --- 1 cup vinegar to 2/3 cup sugar, 1 tsp. salt
3. For a sweet pickle --- 1 cup vinegar to 3/4 cup sugar, 1 tsp. salt
Boil the syrup once or just long enough to melt the sugar and salt. Cool a little and pour into bottles of prepared vegetables. Remove air bubbles. Seal tightly.
Kangkong Atsara Recipe
Ingredients:
3 cups kangkong leaves and tender stems washed and cut into 2" to 3" length
1 small piece ginger, cut into strips
1 small onion, sliced
2 tsps. salt
Pepper
2 tbsps. sugar
1/2 cup native vinegar diluted with equal amount of water
How to Cook:
Mix vinegar, salt, pepper, sugar, ginger and onion in a saucepan and let boil. Do not stir. Drop the kangkon stems into mixture cover and boil for 5 minutes; then add the leaves. Cover and boil 3 more minutes, cool.
3 cups kangkong leaves and tender stems washed and cut into 2" to 3" length
1 small piece ginger, cut into strips
1 small onion, sliced
2 tsps. salt
Pepper
2 tbsps. sugar
1/2 cup native vinegar diluted with equal amount of water
How to Cook:
Mix vinegar, salt, pepper, sugar, ginger and onion in a saucepan and let boil. Do not stir. Drop the kangkon stems into mixture cover and boil for 5 minutes; then add the leaves. Cover and boil 3 more minutes, cool.
Green Tomato Recipe
How to Prepare:
Select green, firm tomatoes. Cut into halves crosswise. Remove the seeds. Arrange tomatoes in glass, earthenware, enamel or porcelain containers. Pour enough brine solution (2 cups water and one cup salt) to cover tomatoes. Place weights over tomatoes(small clean stones or broken pieces of plates will serve the purpose) to prevemt them from floating. Let stand for two weeks, wipe mold as it appears on top (with a wet-cloth) daily, to prevent spoilage.
After two weeks wash the tomatoes in several changes of water. Pack in preserving jars.
Mix:
1 cup native vinegar (at least 4% acidity) and
1 cup sugar
How to Cook:
Boil together and strain through a piece of cloth. Pour over tomatoes. Exhaust in boiling water until the temperature inside the jar is 70 degrees Celsius. Seal completely.
Select green, firm tomatoes. Cut into halves crosswise. Remove the seeds. Arrange tomatoes in glass, earthenware, enamel or porcelain containers. Pour enough brine solution (2 cups water and one cup salt) to cover tomatoes. Place weights over tomatoes(small clean stones or broken pieces of plates will serve the purpose) to prevemt them from floating. Let stand for two weeks, wipe mold as it appears on top (with a wet-cloth) daily, to prevent spoilage.
After two weeks wash the tomatoes in several changes of water. Pack in preserving jars.
Mix:
1 cup native vinegar (at least 4% acidity) and
1 cup sugar
How to Cook:
Boil together and strain through a piece of cloth. Pour over tomatoes. Exhaust in boiling water until the temperature inside the jar is 70 degrees Celsius. Seal completely.
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