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Marinated Bocconcini Recipe

Marinated Bocconcini

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

Showing 11-16 of 16

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  • on December 21, 2005

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    Uncooked garlic in oil is a big no-no according to the USDA home canning guidelines. HIGH risk for botulism unless the product is constantly refrigerated from the time the garlic is placed in the oil until consumed. I am a long-time home preserver and this info is widely known among those who do preserving.

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  • on December 18, 2005

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    These were disgusting, slimy, tasteless little balls of goo. Save your time and money. Do not make these. Rachel, girl what were you thinking?!

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  • on December 16, 2005

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    The oil solidified and began to smell bad after a few days in the fridge. Had to throw it out it was so bad. Must have done something wrong.

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  • on December 11, 2005

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    Excellent Christmastime cookie - or anytime for that matter. Grandkids loved helping with the thumbprints!

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  • on December 04, 2005

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    I must have done something incorrectly. I followed the directions however, after leaving the jars in the refrigerator for three days, the oil coagulated. I don't think I'll be giving them as gifts.

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  • on December 01, 2005

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    This was great and we be loved by all of our friends and family. Thanks

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