Cover the oregano, garlic, and chiles with
the vinegar in a large jar.
Not exact matches
In a
large jar, combine the sliced chiles (and seeds), garlic, kosher salt and cider
vinegar.
Place
in a
large jar and cover with
vinegar.
Jar Piquillo Peppers (without sugar add)-- rinse and remove seeds 1 Cup Strained Tomatoes (I used Bionaturae in a glass jar) or 1 Large Tomato — grated, skin discarded 1/2 Cup Toasted Almonds 1/2 Cup Manchego Cheese (I used raw aged 12 months — Mitica) 1 Tablespoon Sherry Vinegar 2 Teaspoons Hot Paprika 1 Tablespoon Sea S
Jar Piquillo Peppers (without sugar add)-- rinse and remove seeds 1 Cup Strained Tomatoes (I used Bionaturae
in a glass
jar) or 1 Large Tomato — grated, skin discarded 1/2 Cup Toasted Almonds 1/2 Cup Manchego Cheese (I used raw aged 12 months — Mitica) 1 Tablespoon Sherry Vinegar 2 Teaspoons Hot Paprika 1 Tablespoon Sea S
jar) or 1
Large Tomato — grated, skin discarded 1/2 Cup Toasted Almonds 1/2 Cup Manchego Cheese (I used raw aged 12 months — Mitica) 1 Tablespoon Sherry
Vinegar 2 Teaspoons Hot Paprika 1 Tablespoon Sea Salt
1/2
large red onion, peeled with the ends cut off and cut
in half lengthwise 2 carrots, peeled and cut
in half crosswise 1/2 Korean radish or daikon, cut
in half lengthwise 3 cups white
vinegar or apple cider
vinegar 1 1/2 cups water 1 1/2 teaspoons kosher salt 1 1/2 cups granulated sugar Special Equipment: 3 Mason
jars with lids
Ingredients: 1/4 cup olive oil 2 TBSP
vinegar (red or white wine, apple cider — not balsamic) 1
large garlic clove chopped finely 2 tsp Dijon Mustard 1/2 tsp oregano (dried or chopped fresh) 1/2 tsp basil (dried or chopped fresh) Instructions: Combine all ingredients
in a small glass
jar with a lid and shake well to mix.
My favorite finish is mixing steel wool w
vinegar (I put
in large mason
jar) let it soak a day or two and it will turn your piece a beautiful (natural) grey...