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This recipe is by Dena Kleiman and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Craig Claiborne and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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I wrote that I found these perfect — the ur-preserves — and then tasted them again And I can only affirm it as a truth They are richer than plain vinegar pickles, which lets them be their own hors d'oeuvre, in a small chilled bowl, with olives perhaps alongside
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