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Tzatziki
Pantry Greek

Tzatziki

4.5

Prep
20 min
Cook
Total
380 min

Instructions

  1. 1 Place a cheese cloth over a medium bowl and strain the yogurt 6 hours in the refrigerator, or over night.
  2. 2 Drain as much excess liquid from the cucumber and garlic as possible.
  3. 3 In a large bowl, mix together the yogurt, cucumber, garlic, vinegar, olive oil and salt. Stir until a thick mixture has formed.

By Teina P

Homemade Feta Cheese
Pantry Greek

Homemade Feta Cheese

5.0

Prep
45 min
Cook
5 min
Total
898 min

Instructions

  1. 1 Combine 1/4 cup water and 1/2 teaspoon calcium chloride in a small bowl; mix well.
  2. 2 Combine 1/4 cup water and 1/2 teaspoon rennet in another small bowl; mix well.
  3. 3 Pour milk into a double boiler set over medium-low heat. Heat milk until it registers 86 degrees F (30 degrees C) on an instant-read thermometer. Sprinkle cheese culture on the surface. Allow to dissolve without stirring for a few minutes, then stir well. Cover and keep at 86 degrees F (30 degrees C) for 1 hour.
  4. 4 Pour calcium chloride mixture into the milk; stir for 1 minute. Add rennet mixture; stir for 1 to 2 minutes. Let stand at room temperature until milk sets into curd, about 1 hour. Press edge of the curd gently with a palette knife or the back of a spoon to check for firmness.
  5. 5 Cut curd all the way to the bottom of the pot into 1-inch squares. Stir gently with a rubber spatula. Let rest, 5 to 10 minutes.
  6. 6 Stir curds, maintaining temperature at 86 degrees F (30 degrees C), until they sink to the bottom of the pot, about 20 minutes. Scoop out liquid (whey) with a ladle and discard or reserve for another use.
  7. 7 Line 2 basket-style molds with damp cheesecloth. Ladle curds into the molds with a slotted spoon and cover with ends of cheesecloth. Place one mold on top of the other, pressing lightly. Let drain, switching the molds and stirring curds a few times, until cheese is firm, at least 4 hours.
  8. 8 Mix 8 cups water, sea salt, 1 teaspoon calcium chloride, and white vinegar together in a large container to make brine. Submerge cheese in brine and let soak, at least 8 hours and up to 3 weeks.

By ChefJackie

Homemade Sour Cream
Pantry American

Homemade Sour Cream

4.8

Prep
10 min
Cook
Total
1450 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine milk and vinegar in a small bowl; set aside for 10 minutes.
  3. 3 Pour heavy cream into a jar. Stir in milk-vinegar mixture. Cover jar loosely with cheesecloth to allow mixture to breathe and coagulate; let stand at room temperature for 24 hours. Chill before using and store leftovers in the refrigerator in a covered container for up to 1 week.

By Celestial

Mustard Sauce
Pantry American

Mustard Sauce

3.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix vinegar and mustard together in a small bowl.
  3. 3 Whisk egg and sugar together in a saucepan over medium heat.
  4. 4 Slowly whisk in vinegar mixture; cook and stir until hot, 3 to 5 minutes.

By QuoVadis

Garlic Jelly
Pantry American

Garlic Jelly

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a food processor or blender, blend garlic and 1/2 cup of vinegar until smooth. In a 6 to 8 quart saucepan, combine garlic mixture, remaining 1 1/2 cups vinegar and sugar. Over high heat bring mixture to a boil, stirring constantly. Quickly add pectin. Return mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from heat.
  2. 2 Immediately fill five, sterilized half pint jars with jelly, leaving 1/4-inch head space. Wipe the jar tops and threads clean. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.

By Luella Hanberry

Homemade Prepared Hot Horseradish
Pantry American

Homemade Prepared Hot Horseradish

5.0

Prep
20 min
Cook
Total
30 min

Instructions

  1. 1 Place diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container (the fumes are very strong, so keep your face away from the bowl and the room well ventilated).
  2. 2 Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary. Transfer to airtight storage containers. Refrigerate.

By John Mitzewich

Pickled Peppers
Pantry American

Pickled Peppers

4.9

Prep
10 min
Cook
15 min
Total
505 min

Instructions

  1. 1 Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add bell peppers to boiling water mixture. Reduce heat to medium-low and simmer until peppers are softened, 8 to 10 minutes.
  2. 2 Transfer peppers and liquid to glass jars. Screw on the lids and refrigerate for 8 hours to overnight.

By Love2c0ok

Sweet Dill Pickles
Pantry American

Sweet Dill Pickles

4.7

Prep
30 min
Cook
5 min
Total
995 min

Instructions

  1. 1 Drain pickles; slice into ¼-inch pieces and place in a bowl. Stir in 2 cups sugar, cover, and set aside at room temperature for 8 hours to overnight.
  2. 2 Combine remaining 2 cups sugar, vinegar, water, and pickling spice in a medium saucepan; bring to a boil. Pour sweet brine over pickles; set aside at room temperature for 8 hours to overnight.
  3. 3 Meanwhile, inspect glass canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickles ready. Wash new, unused lids and rings in warm soapy water.
  4. 4 Pack pickles in sterilized jars. Top with lids and screw rings on tightly. Store in the refrigerator. Serve chilled.

By Susannah

Pickled Onions
Pantry American

Pickled Onions

4.1

Prep
5 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Combine onion, both vinegars, salt, and sugar in a saucepan over medium-high heat; bring to a boil. Remove from the heat and allow mixture to steep until onion is tender, about 20 minutes.
  2. 2 Cool for at least 30 minutes, then strain and serve.

By Bobi

Instant Pot Pickled Jalapeño Rings
Pantry American

Instant Pot Pickled Jalapeño Rings

5.0

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Slice jalapeños into thin rings using a mandoline.
  2. 2 Combine jalapeño rings, vinegar, water, garlic, sugar, and sea salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 0 minutes. Allow 10 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  4. 4 Ladle jalapeño rings and cooking liquid between 2 pint-sized jars and immediately place in the refrigerator to cool.

By Soup Loving Nicole

Easy Pickled Jalapeño Peppers
Pantry American

Easy Pickled Jalapeño Peppers

4.8

Prep
10 min
Cook
5 min
Total
1515 min

Instructions

  1. 1 Inspect a 12-ounce jar for cracks and ring for rust, discard if defective. Immerse in simmering water until pickled jalapeño is ready. Wash new, unused lid and ring in warm soapy water.
  2. 2 Bring water, vinegar, sugar, garlic, and salt to a boil in a small saucepan, stirring, until sugar dissolved. Cool, about 1 hour.
  3. 3 Pack jalapeños in the sterilized jar; pour cooled vinegar brine over top, filling to within ½ inch of top. Wipe rim with a moist paper towel to remove any residue. Top with lid and screw ring on tightly. Refrigerate before serving for 24 hours.

By rayne drops

Pickled Garlic
Pantry American

Pickled Garlic

4.3

Prep
45 min
Cook
15 min
Total
30300 min

Instructions

  1. 1 Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.
  2. 2 In a large saucepan over medium high heat, place the distilled white vinegar and white sugar. Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from heat and discard spice bag.
  3. 3 Place garlic and peppers in sterile containers to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving.

By Brenda Kraneveldt

Cherry Ham Glaze
Pantry American

Cherry Ham Glaze

4.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Stir together water, vinegar, corn syrup, preserves, cinnamon, cloves, and nutmeg in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 2 minutes.
  2. 2 Brush 1/4 to 1/3 cup of this glaze over your ham about 30 minutes before it is finished baking. Stir any ham drippings into the remaining glaze and serve alongside the sliced ham.

By DTINUSA

Vinegar and Egg Crust
Pantry American

Vinegar and Egg Crust

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix flour and salt in a large bowl until evenly combined. Cut shortening into flour mixture in the bowl with a pastry blender until pea-sized crumbs form, about 3 to 5 minutes.
  2. 2 Lightly beat egg, vinegar, and water together in a small bowl until well combined.
  3. 3 Gradually stir egg mixture into flour mixture in the bowl with a fork until dough forms a ball. Add liquid 1 tablespoon at a time; you may not use all of it.
  4. 4 Gently roll dough on a lightly floured surface until desired thickness is reached, about 2 to 3 minutes. Shape dough into a disk, wrap tightly in plastic wrap, and refrigerate until firm, at least 30 minutes or up to 2 days.

By Ron Schmaeman

Homemade Pizza Sauce from Scratch
Pantry American

Homemade Pizza Sauce from Scratch

3.6

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place water, tomatoes, and olive oil in a blender or food processor; blend until smooth. Transfer tomato mixture into a large pot.
  3. 3 Stir sugar, garlic salt, and vinegar into tomato mixture and bring to a boil. Reduce heat to medium-low and simmer until thickened, stirring occasionally, about 1 to 2 hours.
  4. 4 Pour tomato mixture into a clean blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until very smooth. Repeat with any remaining tomato mixture.

By ObsessedWithPizza

Pickled Green Beans
Pantry American

Pickled Green Beans

4.6

Prep
15 min
Cook
30 min
Total
765 min

Instructions

  1. 1 Inspect four pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until beans are ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Place green beans into a steamer basket over 1 inch of boiling water. Cover and cook until tender but still firm, about 3 minutes. Plunge beans into ice water, then drain well.
  3. 3 Pack beans into hot, sterilized jars. Add a garlic clove and 1 teaspoon salt to each jar, then slide in two sprigs of dill against the glass.
  4. 4 Bring vinegar and water to a boil in a large saucepan over high heat. Pour over beans, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Kimber

Grandma Jackie's Pickled Beets
Pantry American

Grandma Jackie's Pickled Beets

4.7

Prep
15 min
Cook
45 min
Total
1500 min

Instructions

  1. 1 Inspect 5 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until beets are ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Place beets in a large pot; add water to cover. Bring to a boil; cook until fork-tender, but not mushy. Drain beets, reserving 2 ½ cups cooking water. Cool beets until easy enough to handle. Peel beets; trim and discard ends. Cut beets into wedges or chunks; pack into hot, sterilized jars.
  3. 3 Combine vinegar, sugar, pickling salt, lemon juice, and clove oil in a large saucepan or pot; add reserved cooking water and bring brine to a boil.
  4. 4 Pour hot brine over beets, filling to within ¼ inch of tops. Wipe rims with a moist paper towel to remove any residue. Top with the lids and screw rings on tightly. Set aside at room temperature for 24 hours.
  5. 5 Store jars in the refrigerator. Wait at least 3 days before eating to allow beets to soak up flavor.

By Jackie Boehm

Refrigerator Dill Pickles
Pantry American

Refrigerator Dill Pickles

4.8

Prep
10 min
Cook
10 min
Total
4340 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat; bring to a boil. Remove from the heat and cool completely.
  3. 3 Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic lidded container.
  4. 4 Pour cooled vinegar mixture over cucumbers, garlic, and dill.
  5. 5 Seal container with lid and refrigerate for at least 3 days.

By Tammy Gulgren

Refrigerator Bread and Butter Pickles
Pantry American

Refrigerator Bread and Butter Pickles

4.1

Prep
20 min
Cook
5 min
Total
20185 min

Instructions

  1. 1 Inspect four quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
  2. 2 Bring vinegar, sugar, and salt to a boil in a saucepan. Meanwhile, combine onions, mustard seed, celery seed, and turmeric in a large pan.
  3. 3 Pour boiling vinegar mixture over onion mixture, then add cucumber slices. Pack into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Refrigerate for two weeks before eating.

By IRENERUSSELL