Roger Patterson's Honey Recipes

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Mild Fish Pickle (00102)

3 oz Tuna, salmon or anchovy
1 tbsp Olive oil
2 tsp White wine
½ tsp Honey
1 tbsp Vinegar
1 pinch Basil
½ tsp Mustard seed
¼ tsp Thyme
½ tsp Oregano
1 Mint leaf, finely chopped
½ tsp Celery seed (or lovage)

In a mixing bowl, thoroughly combine all ingredients.
This fish pickle may be stored in the refrigerator in a glass jar for up to 2 weeks,
and should then be replaced.

Source - The Roman Cookery of Apicius

Hot 'n Honey Pickled Carrots (00103)

White Vinegar 1 cup, 4 cups, 1 gallon
Water ½ cup, 2 cups, 2 qts
Salt 2 tsp, 2 tbsp, 6 tbsp,
Black Pepper Corns 1 tsp 2 tbsp 6 tbsp (cracked)
Dried Coriander 2 tsp, 2 tbsp, ¼ cup
Honey ¼ cup, 1 ½ cup, 4 cups
Garlic 8 cloves, 1 bulb, 5 bulbs
Onions 1 cup, 3 lb, 5 lbs
Baby Carrots 1lb, 5 lbs, 25 lbs
Jalapeno chili peppers ½ cup, 2 cups, 8 cups, (sliced, fresh or canned)

Combine vinegar, water, salt, peppercorns and coriander in sauce pan.
Bring to a boil and simmer for 10 minutes then let sit for 30.
Strain and return to heat, then add honey.
Peel garlic and set aside.
Slice onions into ⅛ths or smaller depending on the size of the onions.
Bring a large pan of water to a boil and blanch carrots for 3 minutes.
Remove carrots and blanch the garlic, onions and Jalapeno peppers.
Combine onions, carrots and Jalapeno peppers.
Pack hot carrots into jars. Stuff a couple of cloves of garlic into each jar, (Yes, you can use more).
Fill jars with hot syrup.
Cap and process in a hot water bath for 10 minutes.

Let set a couple of weeks before serving.
You can leave out the jalapenos and use 2 small dried hot peppers to each jar.
Add them at the same time you add the garlic.
Or you can use both.
The number of jars will vary depending on how heavy you stuff the jars.

These are great served with cheese and crackers or with a bowl of bean soup,
on an antipasti platter, in chicken salad or added to a pasta salad.

1 lb carrots recipe makes 4 half pints
5 lb carrots makes 10 pints
25 lb carrots makes approximately 44 pints

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