LUANNH

Here is my favorite bread and butter pickle and is easy and no cook no canning required.

No cook Bread & Butter Pickles

7 cukes sliced 1/4" thick
3 onions sliced 1/4" thick
put in a large bowl with cover

Brine:
4 c. vinegar
4 c. sugar
1/2 c. salt
1 1/3 tsp. each of celery seed, mustard seed and tumeric(ground)
Mix all together and pour over cukes and onions, cover and Keep in tupperware with a tight lid or a large crock with tight lid. Store in frfridgerator. Do not eat for 5 days. Will keep for one year in fridge. After the five days I devide into smaller jars for ease of use.
My hubby loves theese, I can't seam to make enough of them to last for the next season. lol

blueangel

Good recipes, Can't wait to try them.

picklemasti

Isn’t there more to non-vegetarian food than just chicken and mutton?
I think there is, too.

And one of the young and popular cousins in the non-vegetarian food family is prawn. When pickled, she is fiery hot and finger-licking spicy – just the kind of medicine needed to bring your everyday meal back to life.
The art of pickling prawn is perhaps most skillfully displayed in the coastal areas of Goa and Andhra. Goans have, in fact, reportedly mastered this art.


So what’s the recipe, you ask? I’m sure you’ll find many variations of the prawn pickle recipe if you searched the web. I’ll give you a simple recipe for prawn pickle, which you can style up by adding your personal touch.

Here’s what you need to do.
Get These Ingredients

1. King prawns – 1 kg
2. White vinegar – 750 ml
3. Dry red chilies – 2 dozen
4. Turmeric powder – 1 teaspoon
5. A piece of ginger of around the size of your thumb.
6. Cumin seeds – 4 teaspoons
7. 15-20 cloves of garlic (one large pod)
8. Oil – 7 tablespoons
9. Salt

And Follow These Steps

1. Wash the prawns. Ensure that the shell and the main central vein of the prawns are removed. Then dry it using a towel.
2. Rub turmeric powder and salt (according to taste) into the prawns and let this mix marinate for one hour.
3. Create a thick, smooth paste of garlic, ginger, red chilies, and cumin seeds. Add a little vinegar during this process.
4. On a pan that is left to heat on medium flame, add the prawns and stir fry till it turns golden in color. Drain this mix on paper towels and allow it to cool.
5. Now take the paste that you prepared earlier and fry it in 3 tablespoons of oil. Do this till the oil starts to separate from the masala.
6. Add the remaining vinegar into this mix and cook it on medium flame for 15 minutes more. Let it cool completely.
7. Now take a glass pickling jar and place prawns into it.
8. Then introduce the cool spice mix into this jar.
9. Mix the stuff in the jar really well and store it for a few days before you start munching.

Eat this prawn pickle alongside either daal and rice or plain boiled rice. I’m sure you’ll go gaga over the taste, and will have more than just poker face.
If you want to try out our prawn pickle, you should visit http://www.picklemasti.com. There, under Seasonal Pickles, you’ll find our delectable prawn pickle prepared by authentic pickle makers. PickleMasti is India’s largest online marketplace for buying quality pickles. Place an order for a pickle on the website and wait for it to arrive at your house. It’s that simple!