Pickled Shrimp

Pickled Shrimp
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If nothing else, this does sound interesting, I have never heard of this but it does sound good.
Servings Prep Time
6 servings 20 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
10 minutes
Pickled Shrimp
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Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
If nothing else, this does sound interesting, I have never heard of this but it does sound good.
Servings Prep Time
6 servings 20 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
10 minutes
Ingredients
To Cook the Shrimp
To Pickle the Shrimp
Servings: servings
Instructions
To Cook the Shrimp
  1. In a large pot, add the water, celery, onion, lemon slices, and a pinch of salt. Bring to a boil then reduce to a simmer and cook for 5 minutes.
  2. Add the shrimp, cover, and remove from heat and let sit for 5 minutes, the shrimp should all be pink, if not cover and let sit for another minute or two. When pink, drain and remove the shrimp to a bowl, discard the rest.
To Pickle the Shrimp
  1. Fill your jar about 2/3 full with hot water. Add the vinegar, mustard seed and garlic. Layer in the cooked shrimp, capers, onion, and lemon.Top up the jar with lemon slices, making sure the shrimp are below the surface of the liquid, if needed, add more water to top up the jar.
  2. Let jar cool to room temp, cover, and put in the fridge for 2 days, then ready to serve.
Recipe Notes

Going with just small Whites from Tesco, figure about 95 Baht/500 grams. For 6 servings, this is about 48 cents per serving.

This recipe for Pickled Shrimp is from Simply Recipes.

Quick Fridge Pickled Beets & Eggs

Quick Fridge Pickled Beets & Eggs
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This is a brine-based pickled beet and egg recipe. These are ready in about 2 days. They get better if you wait, but they are very good at that time. I use a large plastic container. If you have a large container, use double or triple the ingredients. The eggs will be reddish purple.
Servings Prep Time
6-8 pickled eggs 10 minutes
Servings Prep Time
6-8 pickled eggs 10 minutes
Quick Fridge Pickled Beets & Eggs
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Rating: 0
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Rate this recipe!
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This is a brine-based pickled beet and egg recipe. These are ready in about 2 days. They get better if you wait, but they are very good at that time. I use a large plastic container. If you have a large container, use double or triple the ingredients. The eggs will be reddish purple.
Servings Prep Time
6-8 pickled eggs 10 minutes
Servings Prep Time
6-8 pickled eggs 10 minutes
Ingredients
Servings: pickled eggs
Instructions
  1. Fill the container about halfway with very hot water and dissolve the salt in the water. Add the peppercorns, mustard seed, vinegar, and dill to the hot saltwater and stir.
  2. Cut large beets in half lengthwise, add the beets and eggs to the brine, they need to be completely submerged, and more water if needed.
  3. Let the container cool down to room temperature. Cover and refrigerate. Make sure the beets or eggs are not poking up above the liquid.
  4. Wait at least 2 days before eating. The eggs develop a nicer color after several days.
Recipe Notes

Low cost.

As an alternative, you can add a few chili peppers to spice it up.

Inspired by good friend, Dave Williams.
Thailand.

Quick Fridge Pickled Beets

Quick Fridge Pickled Beets
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Rating: 5
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This is a brine-based pickled beet. These are ready in about 2 days. They get better if you wait, but they are very good at that time. I use a large plastic container. If you have a large container, use double or triple the ingredients.
Prep Time
10 minutes
Prep Time
10 minutes
Quick Fridge Pickled Beets
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a brine-based pickled beet. These are ready in about 2 days. They get better if you wait, but they are very good at that time. I use a large plastic container. If you have a large container, use double or triple the ingredients.
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
Instructions
  1. Fill the container about halfway with very hot water and dissolve the salt in the water. Add the peppercorns, mustard seed, vinegar, and dill to the hot saltwater and stir.
  2. Cut large beets in half lengthwise, add all the beets to the brine, they need to be completely submerged, and more water if needed.
  3. Let the container cool down to room temperature. Cover and refrigerate. Make sure the beets are not poking up above the liquid.
  4. Wait at least 2 days before eating.
Recipe Notes

Low cost.

As an alternative, you can add a few chili peppers to spice it up.

Inspired by good friend, Dave Williams.
Thailand.

Homemade Pepperoni

Homemade Pepperoni
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Votes: 1
Rating: 4
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Yep, I can already hear the Pepperoni Gods complaining about this recipe, but I have made this on 16 Jan 2017 and it is good. The end goal for this is to use on a pizza or three. This does not have the red color to it since no curing salt or nitrites were used, but the flavor is spot on. I will be making some pizzas later this week with this.
Servings Prep Time
1 kilo 10 minutes
Cook Time
6 hours
Servings Prep Time
1 kilo 10 minutes
Cook Time
6 hours
Homemade Pepperoni
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Votes: 1
Rating: 4
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Rate this recipe!
Print Recipe
Yep, I can already hear the Pepperoni Gods complaining about this recipe, but I have made this on 16 Jan 2017 and it is good. The end goal for this is to use on a pizza or three. This does not have the red color to it since no curing salt or nitrites were used, but the flavor is spot on. I will be making some pizzas later this week with this.
Servings Prep Time
1 kilo 10 minutes
Cook Time
6 hours
Servings Prep Time
1 kilo 10 minutes
Cook Time
6 hours
Ingredients
Servings: kilo
Instructions
  1. Place all of the ingredients in a large bowl and mix them together with your hands. Divide the meat mixture into two portions and roll them into logs about 1 1/2 inch diameter. Wrap the rolls in aluminum foil and refrigerate them overnight.
  2. Preheat the oven to 100 C. Place the rolls on a wire rack, without the foil and put the rack on a baking sheet. Bake the pepperoni rolls for 6 hours, turning them every hour. Remove the pepperoni from the oven and allow it to cool as the fat continues to drain. Store the pepperoni in the refrigerator and slice it as needed.
  3. Finished and cooling. There is no red color to this as there is no preservatives or curing salt used, bonus. Store in the fridge for about 3 days.
Recipe Notes

Ground beef, I am taking a good guess at 200 Baht/kilo. How much this makes for a pizza, I have no idea until I test this out.

Liquid smoke is in the original recipe, I myself would shy away from that and go with just cumin.

Used in Recipes Listed on this Site:
Pizza Pasta Bake,
Pizzadillas,
Thin Crust Pizza, Made it, GO-TO recipe.

Adapted from an internet recipe.