CERAMIC SALT CELLAR RECIPES

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CRAZY-SIMPLE COTTAGE HAM, POTATOES, AND GREEN BEANS RE…



Crazy-Simple Cottage Ham, Potatoes, and Green Beans Re… image

Cottage ham is one of my favorite dishes to eat because it's rich in flavor and incredibly simple to make. Requiring only five ingredients and five minutes of prep time, this dish could quickly become a go-to meal in your household. If you can't wait the hour it takes to cook, drop it in a slow cooker in the morning, and it'll be ready when you get home.

Provided by Michael Harr

Categories     Whole Ham

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 6 servings

Number Of Ingredients 5

1 (3 pound) cottage ham
4 russet potatoes, peeled and halved lengthwise
3 (14.5 ounce) cans cut green beans, drained
1 white onion, sliced thickly
water to cover

Steps:

  • Put ham into a Dutch oven. Arrange potato halves, green beans, and onion slices around the ham. Pour enough water into the pot to cover the vegetables completely.
  • Place a cover on the pot and bring the water to a boil, reduce heat to medium-low, and simmer mixture until potatoes are completely soft, about 55 minutes.
  • Remove ham to a cutting board to slice to desired thickness; serve with vegetables.

Nutrition Facts : Calories 721.8 calories, CarbohydrateContent 35.6 g, CholesterolContent 127.1 mg, FatContent 42.4 g, FiberContent 8.1 g, ProteinContent 47.4 g, SaturatedFatContent 15.1 g, SodiumContent 3460.5 mg, SugarContent 3.5 g

LACTO-FERMENTED "KOSHER" PICKLES RECIPE | HOMEMADE ...



Lacto-Fermented "Kosher" Pickles Recipe | Homemade ... image

Provided by admin

Prep Time 15 minutes

Number Of Ingredients 28

5 Tbsp.
sea salt
2 quarts
chlorine-free water
4-6
grape, oak, horseradish, or bay leaves
6-9
cloves garlic, peeled
2
large heads of dill
Spices to taste:
black peppercorns, red pepper flakes, mustard seeds, etc. (Secret ingredient: for an extra bite, add a few strips of fresh horseradish to the spice mix!)
Enough pickling cucumbers to fill a ½-gallon jar

Steps:

  • Make a brine by dissolving 5 tablespoons sea salt in 2 quarts of chlorine-free water. (Note: this recipe will possibly make more than what is needed, you may save extra brine to be used in future ferments.)
  • In a half-gallon jar add a couple of the tannin-containing leaves, a few cloves of garlic, the heads of dill, and ⅓ of the spices.
  • Pack half of the cucumbers tightly on top of the spices. (The longest ones work best at the bottom.)
  • Repeat a layer of leaves, garlic, and spices. Add another tightly packed layer of cucumbers and top them off with more garlic and spices.
  • Pour the brine over the pickles, leaving 1-2 inches of headspace. Place another tannin-containing leaf on top of the pickles as a cover between the pickles and the surface of the brine. Use a fermentation weight to keep the pickles under the liquid, if necessary. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  • Ferment at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure. The brine should turn cloudy and bubbly, and the pickles should taste sour when done.
  • Eat right away, or store in a refrigerator or root cellar for months and enjoy them all winter long.

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