Oct 27, 2007 Posted in From the Garden, Preserving, Recipes

Chive Blossom Vinegar

 

Choose attractive, clean bottles with fitting corks. Put a favorite kind of mild, pale vinegar in a stainless pan on a medium low heat on the stove, covered. Cut to appropriate lengths, stalks of chive blossoms (or favorite herbs like tarragon or basil) and put them in the bottles. When the vinegar is hot, but not boiling, use a funnel to fill the bottles with vinegar. Cork the bottles when they have cooled. Chive blossom infused vinegar is an enhancing accompaniment to Chinese steamed dumplings or delicate vegetable salads.

 

Oct 27, 2007 Posted in From the Garden, Preserving, Recipes

Horseradish

 
Fresh horseradish root is usually available only in spring. Dig your own or buy it in the produce section. Scrub it well. If the skin is tough, peel it with a vegetable peeler. Cut in chunks and grind in a food processor or blender with a bit of mild vinegar like cider or rice. Place in sterilized jars and cover with vinegar. Refrigerate or freeze to retain potency. Excellent for sauces or spreads. It surely cleans the sinuses.

 

Oct 27, 2007 Posted in Preserving, Recipes

Dill Pickles

 

My brother Lee’s army buddy, Dick Down from Myrtle Point, Oregon shared his mother’s recipe. Green beans may be processed in the same way. They are good any time, but especially good in Bloody Marys.

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