Sweet and Spicy Pickles

I love the taste of hot and sweet, and these pickles satisfied that taste.  Plus they are a little different than the traditional canned pickles.  Thank you to http://creatingnirvanatoday.blogspot.com for allowing me to share your recipe.

Ingredients for Sweet and Spicy Pickles (yield 4 pints)

3 pounds pickling cucumbers, sliced into 1/4-inch thick slices
2 cups sliced onions
1/2 cup pickling salt
6 cups water
3 cups white vinegar
1 1/2 cups apple cider vinegar
3 1/2 cups sugar
2 tablespoons yellow mustard seeds
1/2 teaspoon turmeric
4 whole cloves
10 tablespoons roughly chopped garlic
24 dried cayenne peppers

Directions
Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.

Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.

Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.

Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.

Bread and Butter Peppers

Bread and Butter Peppers


I searched high and low to find a recipe that would fit the needs of what I was looking for when I had an abundance of banana and jalapeno peppers coming in my garden.  You can make this with either pepper or a combination of both peppers or even just a mix of garden veggies that you have left over from the garden or the Farmer's Market.  Thank you to http://alyssaroyse.wordpress.com for the recipe.  :)

INGREDIENTS

• 3 pounds of fresh, firm jalapeno peppers
• 2 cups Apple Cider Vinegar
• 6 cups sugar
• 1 teaspoon turmeric
• 1 teaspoon celery seed
• 1 teaspoon mustard powder
• 3 teaspoons garlic powder

You’ll need about 9 half-pint jars or 4 pint jars processed with lids.

DIRECTIONS

Process your jars and lids in boiling water and leave them submerged until you’re ready to use them. DO NOT THROW OUT THE WATER, you’ll use it for processing the jars.

1. While wearing gloves, slice all the peppers to create a ring and remove the seeds. Wearing gloves will protect your hands from the capsacin that will burn and blister your hands.
2. Put all the other ingredients in a large stock pot and cook until it’s all blended into a thick liquid.
3. Add all the peppers and cook them, stirring constantly for 4 minutes.
4. Using a slotted spoon, pack them into your sterile jars, about 1/4 inch from the top. Pack them a little fuller than you think you should, and a little tighter than you think you should. 
5. Turn the heat up on the syrup in the pot and bring it to a full rolling boil. Pour the heated syrup over the peppers in the jars until just shy of the rim.
6. Wipe the rims clean and remove the lids and bands from the pan of hot water.  Put the lids and bands on the jars as tightly as you can.
7. Process jars in a hot water bath for 10 minutes.  Remember to start timing when the water begins to boil.
8. Leave undistured overnight.  You will know they are sealed when you hear the "ping" or when you touch the lid and it is sunken in and does not move.