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Adapted from a recipe I found at food.com

This is a quick and simple recipe.  Try it the next time you get a hankering for some kraut.

Quick Fresh Sauerkraut

1 medium green cabbage, chopped or shredded

1 & 1/4 cups cider vinegar

1/2 cup apple cider

1/4 cup water

1/2 Tablespoon kosher salt

1 teaspoon mustard seed or caraway seeds (optional)

Directions:

Add cabbage, cider vinegar, apple cider, water, salt and mustard seed and bring to a boil.

Cover, reduce heat, and simmer for approximately 30 to 40 minutes or until the cabbage is tender.

This can be kept in the fridge for up to two weeks.  (this never lasts that long around my house)

Enjoy all the kraut goodness!

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Dill Pickle Relish

I’m in relish heaven!

This has just the right amount of pickling spices that I like,  and remember, I only post the best.  In my eyes and taste buds!

First and foremost, I found the recipe at TastyKitchen.

I did not change a thing to this recipe and it turned out great. Okay, I did add maybe a tsp. of finely chopped red bell pepper and extra dill.  Even my hubby, whom doesn’t even like dill-picklish-stuff.  (there’s something wrong with him because of that aspect, I’m sure of it) LOVED IT!

Hey wait.  Does this mean he’s acquired a taste for all my beloved dill pickles that I can every year?  That won’t be tolerated! BAWAh..wah.wah.

Ekk!~ We won’t even go there.  My pickles are mine I tell you.

Now, that I’m off of my evilish-picklish-ways maybe I can post the recipe and pictures for you.

If you even remotely like the taste of dill you must try this recipe. There is such a nice balance between sweet and sour in this recipe.  Well, it’s just awsome!

This is a canning recipe, but can be easily made into a fridge relish where no canning is involved.

Hope you enjoy!

Dill Pickle Relish

  • 3 pounds Pickling Cucumbers
  • 1 whole Large Sweet Yellow Onion
  • ¼ cups Pickling Salt
  • 3 cups White Vinegar
  • ¾ cups Sugar
  • 4 cloves Garlic, Minced
  • 2 teaspoons Dill Seed  – plus add Tbs. fresh dill weed (if you have it)
  • 2 teaspoons Mustard Seed
  • 2 teaspoons Celery Seed
  • ½ teaspoons Turmeric
  • 4 whole Pint-sized Canning Jars, Lids And Rings

Finely chop the cucumbers and onions. Note: I used my food processor for chopping, but be careful not to over process. Place the chopped vegetables in a large nonreactive bowl and sprinkle with the pickling salt. Stir well and allow to stand for 1 hour.

Drain the cucumber mixture in a colander; rinse with cold water and drain well.

In a large pan, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed and turmeric to a boil over medium high heat.

Add the drained cucumber and onion mixture and return to a boil, stirring frequently. Reduce the heat to medium low and simmer for 10 minutes.

Simmering Dill Pickle Relish

Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings and process the jars in a boiling water bath canner for 10 minutes.

Makes 4 pints

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