3 Kg pieces of veal
50 g red pepper
50 g fenugreek seeds
50 g garlic
salt

3/4 c Raisins
2 lb Seeded dates
1 Apple, peeled and sliced
1 c Red wine, not too dry

1/4 c Almonds
1/4 c Pistachio nuts
1/4 c Walnuts
1/4 c Pumpkin seeds
1/4 c Hazelnuts
1/8 c Pitted dates, coarsely Chopped
1/8 c Light and dark raisins
1/8 c Dried apricots, coarsely Chopped
1/8 c Prunes, chopped
1/8 c Aloo bukhara (dried apricots with seeds)
1/8 c Dried seeded cherries, Coarsely chopped
1/4 c Red wine
2 t Wine vinegar
1/4 t Advieh
1/4 t Rosewater

beets
water, Boiling
1 medium onion, quartered and sliced
cider vinegar
1 t salt

lettuce leaves or bok choy
malt vinegar
gingerroot, peeled & diced
garlic cloves
hot peppers, habaneros or thai bird peppers
sea salt
black peppercorns

1 large radish
3 T rock salt
2 T vinegar
1/2 T sesame oil
3 T sugar
1 red pepper, thinly sliced

1 1/2 c apricots, dried
4 T sugar
1 t orange rind, grated
1 T rum

15 habanero (or scotch bonnet) peppers, stemmed, seeded, and, minced
2 large white onions, minced
1 papaya, peeled and diced
1 mango, peeled, pitted and diced
2 T dijon mustard
1/2 t turmeric
1/2 t curry powder
3 c vinegar

1 Kg okra pods
a few celery leaves
1 clove of garlic, peeled and split
1 sprig dill
2 pimento slices
2 2/3 cups water
1 2/3 cups white vinegar
2 T salt

1 T cloves
1 T black peppercorns
1 1/2 t malagueta pepper
1 1/2 t nutmeg, freshly grated
1 t cinnamon, ground