Ingredients 12 medium-sized raw sour mangoes 2 tsp turmeric powder 250 g (8.75 oz) mustard powder 250 g (8.75 oz) red chile powder (increase as desired) 500 g (17.5 oz) crystal salt (powdered) 150 g (5.25 oz) fenugreek seed powder…
Ingredients ¼ cup salt 5 cups water, divided 1 pound (about ½ kg) herring fillets 2 cups distilled or white wine vinegar ¼ cup sugar 1 teaspoon mustard seed 2 teaspoons whole allspice 2 teaspoons black peppercorns 3 bay leaves…
Preserved lemons are a common flavoring agent in Moroccan cuisine, particularly in very slow braises known as tagines. They are also found as an unusual cocktail garnish. Ingredients Lemons Salt Procedure Poke holes in the lemons with a sharp knife.…
Umeboshi (梅干, pickled Japanese plum) is a kind of pickled food. It is one of the Japanese traditional foods and it has been popular in Japan. It is red and round, and its taste ranges from sour to sweet. The…
This recipe is used to preserve eggs for a longer period of time in comparison to having raw eggs stored in a refrigerator. Ingredients 12 chicken eggs 2 cans (32 oz total) beets 4 cups white vinegar ¾ cup granulated…