Renee Nowytarger

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Renee Nowytarger
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Preserved Cinnamon Kumquats; great in salads, with fizzy water and eating as a snack. Loula Natural #recipes #fermenting

Kumquats tbs salt 1 cinnamon stick tbs kefir whey (you can also use lemon juice) filtered water

pear,+cranberry,+and+blood+orange+mostarda

Pear, Cranberry, and Blood Orange Mostarda to spread on crostini with Robiola or Camembert Cheese during pre-dinner cocktails and mingling

fig,+lemon,+and+pear+mostarda

The fresh pears and dried figs in this version of the mustardy Italian condiment are a lush accompaniment to grill-roasted turkey (and a nice change from cranberry sauce). Make the mostarda at least a day ahead to give the flavors a chance to ripen.

My mom has been making pickled vegetables for as long as I can remember, including these Pomodori Verdi Sott’Olio. As a teen, my sandwiches were layers of prosciutto, mortadella, and mozzarel…

My mom has been making pickled vegetables for as long as I can remember, including these Pomodori Verdi Sott’Olio. As a teen, my sandwiches were layers of prosciutto, mortadella, and mozzarel… pickled green tomatoes

This simple Italian tomato pickle is a perfect fit for early fall, when your garden's remaining tomatoes have no chance of ripening further.

Save your harvest with refreshing international pickle and preserve recipes from around the world. Learn how ferment, make refrigerator pickles, preserve lemons and more.

Pomodori Verdi sott'Aceto Recipe (Italian green tomato pickle) | Whats4eats

This simple Italian tomato pickle is a perfect fit for early fall, when your garden's remaining tomatoes have no chance of ripening further.