How to make pickled veggies and wine jellies

Executive Chef Paul O'Connor from Alchemy at CopperWynd demonstrates how to make pickled vegetables and wine jellies at home.

Alchemy at CopperWynd
13225 N. Eagle Ridge Drive
Fountain Hills, AZ 85268
480-333-1880
www.copperwynd.com/alchemy

Recipes

Pickling Recipe

8-Cups Water

2-Cup Rice Wine vinegar

8-TBS Kosher Salt

1 TBS Mustard Seeds

1TBS Coriander Seeds

1 TBS Black Peppercorn

1 TSP Red Pepper Flakes

6 each Bay Leaves

6 Garlic Cloves

1.Combine All Ingredients in Large Pot

2.Bring to boil for 4 minutes

3. Place vegetable to be pickled in non-reactive container or glass jar

3. Pour Brine over Vegetable*Refrigerate

4. Keep vegetables submerged in brine for 2- weeks

5. Pickled Vegetables will last under refrigeration for a month or more.

Wine Jellies Recipe

3 cups Sugar

2 cups wine

6oz liquid Pectin

Combine sugar wine in sauce pot and stir constantly over med high heat. Bring to a boil for three minutes and remove from heat. Add Pectin and stir until dissolved. Fill Jars and

Seal.

Yield 4 or 5 8oz Jars

*Dried fruit and herbs can be infused with the wine and sugar to add savory flavors