35 Minutes OR LESS
Marukan Tinned Fish Board
Dive into our zesty tinned fish board paired with tangy pickled veggies and dips—a burst of flavor excitement awaits!
INSTRUCTIONS
Pickled Fresno Chilies
Pack chilies into a sterilized 1-quart jar.
Bring vinegar, water, sugar, garlic, bay leaves, and coriander seeds to a boil. Pour over chilies. Let cool to room temperature, cover, and refrigerate for up to 2 weeks.
Makes 1 quart.
Pickled Cauliflower
Put cauliflower florets into a sterilized 1-quart jar.
Bring vinegar, water, oregano, peppercorns, chili flakes, mustard seeds, and celery seeds to a boil. Pour over cauliflower. Let cool to room temperature, cover, and refrigerate for up to 2 weeks.
Makes 1 quart.
Tinned Salmon Dip
Add all of the ingredients to a food processor and process until fully combined. Transfer to a serving bowl, garnish, and serve. Can be made up to 3 days in advance, store covered in the refrigerator.
Makes about ½ cup
Assemble all ingredients on a board or platter.
BE THE FIRST TO REVIEW THIS RECIPE!