You must be logged in to post a review.
Canning originally began during a time when people would make food to preserve it for out-of-season eating. Nowadays, we just love that pickle crunch. Here’s a great easy recipe to fill your salty cravings. These pickles make a great side to any sandwich!
Sterilize the jars and seals in boiling water (you can use your dishwasher setting on “hot”). Also prepare your water bath. Do all of this according to standard canning practices.
Wash cucumbers in cold water. Slice cucumbers in quarters length-wise and poke several holes in them using a fork. Fill each jar with 1/4 teaspoon alum, one sprig of of dill, 2 garlic cloves, and 2 red peppers. Fill each jar with 4 to 5 sliced cucumbers adding the smaller ones on top.
Put the brine ingredients in a stock pot and bring to a boil. Fill jars with boiling brine leaving 1/2 inch headroom. Wipe rim of jar until clean, place sterilized seal on jar, and then tighten ring.
Place the jars into the boiling water bath for 15 minutes. The water should cover the top of the jars. Remove jars from water bath and let them stand on the counter for 24-48 hours before storing. The seals will be concave when sealed properly. Store in the pantry or another cool dark place for 6 to 8 weeks before eating. If any of the jars did not seal properly, place them in the refrigerator.
It’s easy to make more pickles by doubling or tripling the recipe.
This recipe was posted with permission from Kimra Peffers.
The basil, balsamic vinegar and black pepper really elevate the strawberries in this recipe. This can be used in sweet or savory applications.
If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!