CANNED FIDDLEHEADS RECIPES
PICKLED PEPPER RECIPE FOR HOME CANNING
This quick pickled pepper recipe allows you to preserve peppers with water bath canning. Sweet peppers will result in a tasty topping for adults and kids alike, while adding hot peppers to your pickled mix will obviously increase the heat.
Provided by Ashley Adamant
Total Time 0S
Prep Time 0S
Cook Time 0S
Number Of Ingredients 6
Steps:
- Begin by preheating your water bath canner.
- Divide chopped peppers between 5 half pint jars and top each jar with a garlic clove.
- Bring Vinegar, Water, Salt and Sugar to a boil in a saucepan.
- Pour the brine over the peppers in each jar, leaving 1/2 inch headspace.
- Process in a water bath canner for 10 minutes. (15 minutes for 1000-6000 ft elevation.)
SLOW-COOKER CHICKEN TIKKA MASALA RECIPE | REAL SIMPLE
Provided by Charlyne Mattox
Total Time 8 hours 10 minutes
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).
- In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
- Twenty minutes before serving, cook the rice according to the package directions.
- Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.
Nutrition Facts : Calories 559 calories, CarbohydrateContent 48 g, CholesterolContent 152 mg, FatContent 25 g, FiberContent 4 g, ProteinContent 37 g, SaturatedFatContent 10 g, SodiumContent 738 mg, SugarContent 3 g
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