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Recipes with Preservative fluid

Pickling Preservative fluid ½ tablespoon dried fennel or fennikeltop Small gherkins (not more than 4-5 cm long) ...

Wash the cucumbers gently in cold water. Boil the salt layer and make it completely cold. Lay the cucumbers in the layers and leave it to the next day. Arrow the arrow keys. Pour the vinegar into a saucepan, add all the herbs and the cloves of garlic. It is wi


Pickling Lemon rind, or 1 stick of cinnamon Preservative fluid Sugar ...

Rinse and cook the berries 4-5 minutes in water with lemon zest or cinnamon. Pour the sugar in and cook an additional 10 minutes. Move the Pan from the heat and stir in the liquid preservative. Pour evaporate up and bind it to.


Pickling Citric acid Preservative fluid Water ...

Big rose hips are halved, seeds scraped out and the fruit cut through again and then rinse well. Apples peeled and cut into smaller pieces. Both kinds of fruit in the water on a low heat and boil, covered, until it is tender. Then stir in the sugar and citric


Pickling Shallots or Pearl onions Cooking bag with, among other things, to shelve spice Preservative fluid ...

Scrub and wash cucumbers thoroughly and rinse them clean in several teams of cold water. Cut a thin slice from each end of the cucumbers. Put the cucumbers in cold water a day and set them cold. Boil the brine of salt and water in the above proportions. Cool t


Pickling 15-20 Cooking bag including sidestep spices Preservative fluid ...

Peel asierne, crack them lengthwise and scrape the seeds out with a spoon. Put them with the curved side facing you, layered with salt. Set them cold 12 hours. Roof asierne up and carefully dry them completely dry with a clean Tea towel. Put them in a clean ja


Pickling Preservative fluid Ground Ginger (optional) Lemon juice ...

The detoxified rhubarb chop into 1 cm long pieces and mix in canning pan with halved strawberries. Boil at very low heat 20 min. without lid. Beware that the fruit does not burn on. Add the ginger, sugar, lemon juice and zest, and cook until finally, the jam a


Desserts (cold) Vinegar Preservative fluid Water ...

The apples should not be too ripe. A bit of the stem is cut off before they blanched (in boiling water for a few minutes, then in cold water). A layer of boiled sugar, water (blancherings water) and vinegar, and paradise apples cooked tender herein at low h


Desserts (cold) Vinegar Preservative fluid Water ...

Pears whole shelve. They peeled off and blomes-but NOT stem-removed. Sugar, water and vinegar to a boil, layer together with the slightly crushed ginger, and the pears are cooked in it, until tender and lightly candied. Put them in glass and reduce if neces