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from delicious. magazine

Turkish chicken shish

Marinated meat, spices, sharp pickles and citrus, offset with a hint of smokiness – this chicken shish is hold-me-back good.


From basic to signature recipes, you can create your own pickling spice blends with the help of our infographic.


Don't buy pickling spice blends, make your own, it's easy! Makes 3/4 of a pint jar. Lasts up to 6 months. 2 Cinnamon Sticks, crushed 4 Bay Leaves, dried and crushed 2 Tsp Whole Cloves 2 Tbsp Yellow Mustard Seeds 2 Tbsp Brown Mustard Seed 4 Tbsp Whole Coriander Seed 2 Tbsp Tellicherry Peppercorns 4 Tsp Whole Allspice 4 Tsp Dill Seeds 2 Tsp Red Pepper Flakes 2 Tsp Cardamom Pods 2 Tsp Juniper Berries #canning #recipe

from Taste of Home

Homemade Pickling Spice

Homemade Pickling Spice Recipe- Recipes I can every year and I love to use this pickling spice for my pickles. Everyone says they are the best they have ever had. —Olivia Miller, Memphis, Tennessee

from All recipes UK

Caramelised onion chutney

Caramelised Onion Chutney. Try some substitutions to get it just the way you like. e.g. I really like sultanas (raisins) in place of the sweet pepper.

from Woman and Home

Spiced Aubergine Brinjal Pickle

A great pickle recipe that works well with any Indian dish as well as cold lamb, grilled chicken or smoked ham.

from Woman and Home

Christmas Chutney With Spiced Apples and Dates

This is a good chutney to make with windfall Bramleys. Leave to mature for a couple of months before eating. Especially good with blue cheese and cold roast pork

from Lauren Caris Cooks

Five Minute Chimmi Churri Sauce

This Five Minute Chimmi Churri Sauce is ready in a flash and is the PERFECT topping for anything! Zingy and fresh, your meals will not be boring with a dollop of this on top!


Gift: This apple chutney recipe is ready-to-eat straight after you've cooked it, but you'll find the flavours mature and change over time into something even yummier! I personally think it tastes best after 3 months or more. The unopened jars will keep for up to 2 years or so, but I'm sure they'll be eaten before then! Once opened, the chutney should be kept refrigerated and eaten within 3 weeks.

from Archana's Kitchen - Simple Recipes & Cooking Ideas

Homemade Chilli Garlic Sauce

The Chilli Garlic Sauce Recipe is a simple quick recipe to make and is naturally and has not preservatives. Making sauces at home is always a pleasure, because you just know what goes into the recipe. If ever you buy a store bought sauce, just scan through the ingredients and the amount of things that would go into making it last forever. This recipe of the Chilli Garlic sauce is extremely hot, as I have added the seeds that come along with it too. If you want it be a little less hot, then…