I wanted to cheer myself up with two new recipes; radish pickle and frozen strawberry marmalade.
It turns out I bought extra packs of radish, so why not to try pickling it? An adventure for me and a chance of limiting food waste. I think it will turn out to be right.
Frozen strawberry marmalade, on the other hand, turned to the dark side right at the end. I decided I could boil the jars to help preserve them. I was wrong – the pot was not deep enough. Then, I turned them upside down to sterilize at least the neck of the jars, and one or two of the jars leaked somehow. Goodness help me…..I aborted the attempt. Sadly, these marmalade will go to garbage now. Nevertheless, I am posting the recipe here because there was a 1/4 cup of the marmalade I had in a jar that I did not attempt to water-can and it is delicious. At least I have got 1/4 cup of it!!! 🙂
- 600 gr radish; washed and diced as thinly as possible
- 2 jalapeno pepper, washed, and diced with the seeds
- 5 garlic, grated
- 1tbs+1tsp sugar
- 1tbs+1tsp salt
- 1 cup vinegar and 3 cups water-boiled
Boil the brine (vinegar and water); add sugar and salt – mix
place the diced radish, jalapenos, grated garlic in clean jars (mine were 750 ml jars; it made 2 jars)
add 2 cups of brine or as much as the jar can take
close the lid and secure the rings. Must be ready in a week or so
*added the next day: as being a pickle person, I could not help and try this pickle the next day. To my surprise it was ready and it was hot – thanks to jalapenos. If you are looking for a quick type of pickle, this is a must to try 🙂
Frozen strawberry marmalade
- 1.5 kg of frozen strawberry
- 4 cups sugar
- 1 cup water
- 1 tsp salt
- juice of 1.5 lemon (9 tbs)
place the strawberry on a container and mix with the sugar; wait for 1 hour util strawberry starts to release its juice, mix every once a while
add the remaining ingredients and bring to boil at medium heat (takes around 15 min)
boil for 15 min and then lower the heat to medium and boil an additional 30 min. It must reduce at the end
remove the scum and pour down the marmalade in sterilized jars (I boiled them for 15 min together with the rings. Lids were placed in hot water); leave around 1/2 inch room
clean the rims of the jars, place the lids, and secure the rings.
if you can pressure-can or water-can, you can keep these for some time. But if you are like me and cannot do this for some reason, then keep it as it is at the fridge and consume within weeks.
I hope you will be able to enjoy these recipes! 🙂