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METHOD Boil two liters of water with salt two teaspoons of salt and blanch the olives for two-three minutes. Drain and spread on a clean cloth to dry.In a bowl, mix together red chilli powder, sugar, remaining salt, mustard powder and mustard oil. Mix in the blanched olives Spoon into a clean and dry jar, seal immediately and keep it in the sun for two days before using. |
"When I walk into my kitchen today, I am not alone. Whether we know it or not, none of us is. We bring fathers and mothers and kitchen tables, and every meal we have ever eaten. Food is never just food. It's also a way of getting at something else: who we are, who we have been, and who we want to be."........ Some of the recipes that I have tried,tested and tasted..and some that I want to try,test and taste... :) ....and other useful information all collected and saved in one place.....
Monday, 30 May 2011
SWEET OLIVE PICKLE
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