Recipes

Preserves

Mustard Relish

Serves: 12-250ml jars

Difficulty: Moderate

When our children were young I would make Mustard Pickles from the cookbook, Out of Old Nova Scotia Kitchens by Marie Nightingale.  The kids loved the mustard but would leave behind the pickle of cucumbers […]

View Recipe

 
Gingered Rhubarb Pudding

Gingered Rhubarb Pudding

My Mother grew and ate rhubarb for as long as I can remember.  I really never developed a palate for the stringy sour stuff until I made this recipe. Before we sold the family home […]

View Recipe

 
Dill Pickles

Dill Pickles

Ferment pickles for 1 to 4 weeks at room temperature, checking crock daily. Scum may develop on top; this is normal. Carefully lift off weight and rinse it to remove scum. Skim scum from top […]

View Recipe