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"This was my first pickle recipe I have ever tried, and I love it so much, I've been very stingy with the jars. I have not given ANY away.
Update: Just made these again yesterday. I will wait to eat them, but it's torture since I used up my last jar a few weeks ago.
Update July 7, 2012: This is going to be my 3rd year making ..."
"I made this today. I used 3 cherry bomb peppers, 2 yellow cayennes, 1 yellow scotch bonnet, and 1 peach habanero for the hot peppers. For the sweet pepper, I used an orange bell pepper. I used 1/2 cup of really good fresh garlic I bought at a farmer's market. I also added 1/2 ts jalapeno powder, and 1/4 ts of Vitamin C crystals to preserve the..."
"I made mine with half the habaneros, replacing the other half with yellow bell pepper. I also used white peaches. It came out pretty good. I used all yellow peppers, so the jam with the combo of white peaches, yellow peppers, and the tumeric is a really pretty color. It only yielded 5 1/4 cups though."
"I didn't have any lemons on hand, so I used the fruit of an orange sans the zest. I used 2 T of lemon juice. I kept everything else the same. The blueberries cooked way faster than the apricots, so next time I make it, I will cook the apricots first for a while or I'll weep them with the sugar first. I am planning to use this in a tart with a ..."
"I ended up cooking mine longer as many others did because it didn't seem to be setting up. However, it ended up turning into candy from cooking it too long. It still tastes good, but I'm wondering if weeping the fruit with the sugar first might speed up the cooking process a bit."
"I make something similar, but I add gumbo file to mine. I also sometimes sear okra first, and add it. The key is to cook the tofu separately, get it nice and well done, and then add it in. You have to let it simmer a long time to really get the flavors melded. My hubby is from Louisiana, and I've been veganizing recipes for years. ;)"
"I actually have been making this recipe for like 7 years now. I originally found it on another recipe site. Everyone I make it for loves it, and I get requests for it. I make mine vegan, though, w/ soy milk and soy butter."
"Very tasty and quite a kick! I let mine get to 240 degrees, and it set perfectly. I think the yield is off though. . .perhaps it is supposed to be half-pints, not pints?"
"I did not use the peels, but just the zest from an orange. I used small golden plums and yellow raisins. I also added 2 ts of pectin to firm it a tiny bit."