Refrigerator Dill Pickles Spicy or Regular

Large mason jar (This recipe is for 1 large jar)

1 English cucumber per jar

1 1/4 cup white vinegar

3/4 cup water

1 TBLS + 1 tsp pickling salt

4-5 sprigs dill

4 cloves smashed garlic gloves

1/2 tsp black peppercorns

If spicy add:

1 tsp red pepper flakes

sliced jalapeño pepper

Add vinegar, water and salt to a sauce pan. Bring to a boil, then turn off heat and cool for 10 minutes.

Add dill, garlic, peppercorns and if making it spicy add red pepper flakes and jalapeño, and sliced cucumbers to one jar.

Pour the liquid (vinegar, water and salt) after cooling for 10 minutes over the cucumbers.

Let cool on counter, then refrigerate. Don't eat for 3 days. Then enjoy.

PRINTABLE RECIPE

Refrigerator Pickled Jalapeños

1/2 pound fresh jalapeño peppers

1 3/4 cups white vinegar

1 large clove garlic

1 tsp Kosher salt

1/8 tsp turmeric 

Wash peppers, cut off the stems and slice into 1/8 rings.

Place jalapeños in a bowl of water and swirl them around.  I do this to get rid of some of the seeds.  Home grown jalapeño's have a lot of seeds.  

place one clove of garlic in the jar.

Add sliced jalapeños to a jar, as much as you can.

Mix the vinegar, salt and turmeric in a small saucepan and slowly bring to near boiling.

Pour the warm brine over the peppers in the jar, seal with the lids.

Allow the mixture to cool then store in the refrigerator.

Let the Chile peppers marinate for several days before using them.  

With refrigeration, the peppers will keep for several months. 

NOTE: I don't measure my jalapeño's, I just slice up however many I grow from my garden, I make a batch of brine and pour it over.  If I don't have enough brine, I make another batch or 1/2 a batch depending on how much more I need.  

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Organic Frozen Raspberry Lemon Balsamic Vinegar Jam

Organic Frozen Raspberry Lemon Balsamic Vinegar Jam

1 bag (10 oz) frozen organic Raspberries 

3/4 cup white sugar

1 tsp lemon zest

1/2 tsp lemon juice

1/2 tsp traditional balsamic vinegar

Add everything to a pot, cook on medium for 15 mins until it starts to get thick. 

Add to  jar (8 oz) it won't all fit. You will have some to sample. 

cool on counter, then refrigerate.

I use a wide mouth jar and seal with my food saver and then refrigerate. 

I cooked mine for 20 mins and it was too thick.

I ALMOST ALWAYS DOUBLE THIS RECIPE. 

PRINTABLE RECIPE

Pickled Jalapeño's

This picture is of the peppers BEFORE I added the brine. I just wanted to see if they would fit in the jar.

Plus i added different peppers and some radishes.  

Pickled Jalapeño's

25-30 jalapeño peppers, or a mix of peppers

2 1/2 cups water

2 cups white vinegar

2 heaping Tbls minced garlic 

1/2 cup sugar

1/4 cup kosher salt

Slice peppers into rounds

Put water, vinegar, garlic, sugar and salt into a heavy saucepan over medium heat.  Stir until sugar/salt is dissolve.  Bring to a boil.

Take off of heat and add in the peppers.  Allow to sit for 10-15 minutes. 

Place peppers into 3 pint sized jars.  Pour in enough pickling liquid to cover peppers.  Allow to come to room temperature, then screw on lid and store in the refrigerator. 

PRINTABLE RECIPE

Hot Pepper Relish

Hot Pepper Relish

24 Jalapeno's (I replaced some of the jalapeno's for Serrano peppers because they are red and gave it a nice color)

3 medium onions

3 cups vinegar

2 cups water

2 Tbls sea salt

2 tsp cumin

2 Tbls sugar

Wash and cut off the stems of the jalapeno's.  Cut up jalapeno's and onions and put in food processor. Process to a fine chunks.

You can remove the seeds and membranes to make a milder relish. I left them in, it was hot but tolerable for me. 

Add peppers, onions, vinegar, water, salt, sum in and sugar to a large pot. 

Stir and bring to a boil over medium high heat, then reduce heat to medium low and simmer for 20 minutes. 

Canning:  If you are going to can the relish, get your jars ready, fill them and process them for 10 minutes in a water bath.

If you want to decrease the heat you can add red bell peppers in place of some jalapeño's.

PRINTABLE RECIPE

Jalapeño Pineapple Jam

Jalapeño Pineapple Jam

1 can 20 ounces crushed pineapple

3 large jalapeños, ground, seeds from one jalapeño 

1/2 tsp cayenne pepper

4 cups sugar

1 pk powdered pectin (sure jel)

Mix everything in a saucepan, except the pectin, bring to a boil. 

Add the sure jel, bring to a boil for 1 minute only.

Turn off heat and stir.

Place jam in sterilized canning jars with lids.

boil jars for 10 minutes.

Remove from water bath and let sit on table overnight before moving.

the first time i made this it wasn't a thick jam, it didn't set up, but the consistency was thin and went really well on a pretzel cracker with cream cheese and a little jam. it was delicious even if it wasn't a thin jam.  The flavor was really good.  

I will try it on backed or grilled chicken next!!

It will make 5 half pint jars. 

PRINTABLE RECIPE

Habanero Sauce

Habanero Sauce

12 orange habanero chilies, stems removed

1/2 cup roughly chopped carrot

1/2 cup chopped onions

5 garlic cloves, unpeeled

1 cup apple cider vinegar

1 cup water

2 tsp salt

1/4 tsp sugar

In a dry pan at medium heat, roast your garlic with peel on, turning occasionally to toast and brown all sides of garlic. Remove from pan to cool. Peel when cool.

 In same pan, add carrots, onions, habanero, vinegar and water. bring to a simmer for 10-20 mins until carrots  soft.

Put everything in a blender and blend until smooth, even peel garlic, salt and sugar. 

Strain several times with a strainer, cheese cloth didn't work. 

Funnel into a bottle and seal, store in refrigerator. 

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The Best Salsa Ever

I found this recipe at thismommycooks.blogspot.com

I was starting to give up on making my own salsa.  I don't like chunky style salsa,  I like a blended consistency.  This recipe is exactly what I like and I loved it so much I won't buy the store brand again unless i have to.  Try this recipe you will love it. 

  

INGREDIENTS:

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (I used mild in this recipe)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, (I seeded it and chopped it. I also bought the biggest jalapeño i could find and it wasn't spicy
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro
1/2 whole Lime Juice

Note: this is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.


PRINTABLE RECIPE

Combine Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I did about 10 to 15 pulses. Then add the can of whole tomatoes and process until blended. Test seasonings with a tortilla chip and adjust as needed.

It is recommended to refrigerate salsa for at least an hour, but I didn't do this and it still tasted great. This salsa has kept very well in my fridge for a couple of weeks.

YUMMMM

These are the tomatoes and rotel I used.

white onion, 1/2 a lime, 1 garlic clove and cilantro.

I forgot to take a picture of my jumbo Jalapeño.

I didn't think this salsa was spicy. My son would of liked it spicier.

You could add another jalapeño or get rotel hot flavor. 

This is how much it makes plus a large bowl that we ate after I made it.