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This might have made a nice 2 minute video.

Good video. Do you use nuts instead of oil?

WTF was that 🙄 please don't do that again 🙏

way too slow , u could have finished the video in max 5 -6 mins

Thank you so much 💓

Can You do them in brine ?. I hate vinegar

Thanks, really cool, really inspiring. Got lottsa dill and its awesome not to waste. thanks again and love your presentation.

This is fascinating! Thanks so much

I use a metal measuring spoon to get my pits out it works great

Great concept for a channel, would love to see more like this

Slippery little sucker! So I’m in my 60’s and I never really learned how to cook, Now that I’m retired I appreciate your videos taking things down to basics.( So, an old dog can learn new tricks.)

What is the difference in seeping in a hot vs cool base

Can you can this for long term storage? I just canned a bunch of peaches and have a ton of stones left and want to "no-waste" it

why u left solid in liquid? omygod😔

Can you use the hard stalky stems

I’m going to try this with cherry pits!

(...veggie stocks....) I meant! I subscribed! Ahna

I use scraps too making veggie sticks. I will this time....use my corn cobs now!!! Thks so much!!! Ahna

New watcher. This is great. Now Im a new sub too. Why don’t you have more watchers? This is great!!

Sorry . .BUT U TALK WAAAAAYYYY to much and ur " cooking" is 😫...not for me !!!!!

I’ve got a recipe that uses a pint of ice cream instead of eggs. No eggs.

I just made this and it is wonderful. I let my blend of pits and vinegar infuse for about a month.should I store it in the refrigerator. Do you know how shelf stable it is? Thanks for sharing!

Do you strain the pits out when the vinegar is ready? Thanks, I'm trying it!

I also save the silk, the husks I keep in their shape then dry for firestarters but now I might save some of next ones I buy for tamales. I have stock simmering now.

Peaches are nearly ripe on our trees now, I had no idea you could use the pits too, wonderful! :)

I love using every part of things! Going to make this stock. Off to watch the chowder episode, thanks for this :)

Harriet, you are adorable. I am really enjoying your videos and love seeing the UE kitchen. I have many happy memories of classes there. So sorry that they had to move on.

So pleasant.

Thank you so much for the Strawberry infused vinegar. Making this afternoon! Making the vinegrette will be wonderful too.

Love it! Can’t wait to try!

I like how you provided 2 methods. Thanks for another great video 🥳

Happy holidays to you, too Harriet 😘

You are a sweetheart 🥰

Making it tomorrow!! Enjoy your videos and sense of humour!

I made the eggnog tonight and it’s fantastic! Great videos Harriet.

this is so beautiful☺️!!!! this is really outstanding... ❤️❤️ I really appreciate your hard work ☺️ may god bless you with lots of love and happiness you deserve millions of subscriber 💖❣️❣️ dear friend stay connected and stay safe ❤️❤️... I'm impressed because you always put all your hard work and effort into your videos which is a very good thing, keep sharing, you will surely touch the skies...joined you...hope you'll join back! :) ❤️

These videos are so great!!!! I love the philosophy and presentation.

Subscribed! Love this tip and always love seeing other fellow Ottawans crushing it on TH-cam <3 Keep it up!

You give the best tips Harriet! Thank you🍋

I’m hoping to swap in walnut milk. Would I have to make any changes to accommodate this (more or less sugar) or am I sacrificing any textures by not using real milk? Looooove the vids!! Can’t wait to learn more!

Where did you find whole mase?! Really nice recipe and method. Thank you for sharing!

Found you through Ottawa Magazine. Awesome channel! My channel is local as well 😀 maybe we'll get to work together one day 🙌🏻

Nice vids, looking forward to seeing more uploads! You deserve more subs, I think you should use SMZeus . c o m to help rank your videos.

Looks great. I will try it.

Yummmmmm

Excellent! I've always wondered about why everything needed to be cold. Also, any way that you can get a glaze on the crust without using egg? Can't wait to try making this.

yummy

Nice !

i love me a good t-bone! awesome cook

Nice !