I had lots of peppers to preserve. I assumed Italian style preservation would be just olive oil, but every recipe I found was more towards pickling, and so I developed this Pickled Pepper in Oil recipe and it is great for all kinds of peppers!
After a busy holiday season it is time to get back into the kitchen and put by some small batch preserves. Marmalade is traditionally made with Seville oranges, but I will be putting by a Pink Grapefruit Marmalade.
Some say the clementine was developed in Algeria by Father Clement Rodier,a French missionary,in Algeria. Cardamom plays an important role in Algerian sweets; paired with star anise in gingery honey syrup, this recipe produces an irresistible aroma.
As with most recipes there are many variations for pickling garlic. This one is quick and easy with balsamic vinegar adding a touch of sweetness. The pickling juices can be used in homemade salad dressings when the garlic is gone.
One of my grandmother’s most reliable mantras was, “Simple is elegant.” That little platitude has served me well over the years; when I get too muddled over anything I always revert to keeping it simple. Such is the case for my Red Onion Relish.