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CHEF MARS' PICKLING PRIMER
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THE RECIPES: SUNDRIED TOMATOES
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SUNDRIED TOMATOES
Pack them in oil yourself and you can better control the final flavor nuance your are looking for, save substanial money and have some beautiful decorations for buffets or wherever you would like.
| QUANT. | UNIT | INGREDIENT | PREPARATION |
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| 1 | each | 2 quart Mason jar |
- Sterilize Jar, lid and gasket.
- Add ingredients and arranage to your preference.
- Pour in the Olive oil.
- Seal jar
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| 2 | cups | Olive Oil |
| 5 | oz | sun dried tomatoes |
| 4 | each | fresh basil leaves |
| 2 | each | fresh oregano leaves |
| 3 | coves | fresh garlic/peeled |
| 6 | pieces | halved cooked artichoke bottoms |
NOTE: Yield is 4 12-oz. jars. and
5 8-oz. jars | | |
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