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Japanese-style radish pickles. These are reminiscent of the pickled ginger you get at Japanese restaurants. They turn a glorious pink shade.
Kombu is dried kelp usually used to make Dashi. It comes in a big sheet that you can cut up for many different uses.
Wash radishes really, really well. Slice them as thin as possible. A person could use a mandoline, but a good sharp knife works well. Pack sliced radishes in jars as tight as possible. Two bunches of radishes will fill about 2 half-pint jars.
Place water, rice vinegar, and sugar in a sauce pan and let rest until sugar and salt dissolve. Once everything is dissolved, add the Kombu and bring to a simmer. Simmer for about 15 minutes. Turn off heat and allow to cool. Pour cooled mixture over the radishes, leaving about 1/2 inch head of head space. Slice the Kombu into as many slices as you have jars (if two jars, then two slices) and lay over the top. Use a knife or skewer to remove air bubbles.
Process in a hot water bath for 20 minutes for half-pints and 12 minutes for the quarter-pints.
The basil, balsamic vinegar and black pepper really elevate the strawberries in this recipe. This can be used in sweet or savory applications.
If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!