Twenty pounds of fruit and two quarts of vinegar fit in four pint jars?
Not what you’re saying but when I see something with that many ingredients my eyes glaze over. Unless it’s an author/chef who I highly respect.
What the heck!!!
I never believe recipes . More or less what I call sabotage. I see them as just a guideline
Ya gotta put your back into it! Maybe the super-compressed result is like, a chutney diamond or something.
Persian pints are bigger . . . so they say.
Whereas I’m a recipe follower. But, again, I always consider the source. I figure it’s why they get paid the big bucks.
Braised Napa Cabbage with Bacon, Red Wine Vinegar, and Mint
- 8 ounces bacon, diced
- 1 cup red wine vinegar
- 2 tablespoons honey
- 2 cups chicken stock
- 2 pounds Napa cabbage, thinly sliced
- Kosher salt and freshly ground black pepper
- 2 tablespoons fresh mint leaves, thinly sliced
Did you make this or are you hmm’ing?