Saturday, October 1, 2016

In A Pickle... Kosher Jewish Pickles

Kosher Jewish Pickles
Found on Food

Those of you who had the pleasure of growing up on the East Coast of the United States may have had one of these traditional Kosher pickles, made primarily by Jewish businesses. They are by no means your store bought pickles. They are even better than your favorite deli's pickles. These pickles are what all other pickles are founded on; quality. DO NOT be scared of making pickles. This is easy, and I will give it to you in layman's terms. In a good authentic Kosher pickle there is no vinegar. None, not a drop. What kind of pickle has no vinegar? A good one. Think of it this way, a pickle with vinegar is a pickle that could have been really good, but the maker decided to cheat, and quicken the process. How long is the process? 5 days, from start to finish. Too many for you? Then it's time to move on. Want a fantastic, authentic, Kosher/Jewish pickles? You have found your recipe. Let us begin. 



* 20 -25 mildly ripe firm pickling cucumbers 

* 1⁄4 cup kosher salt 

* 1 head garlic, peeled and broken up into cloves

* 1 tablespoon coriander seed 

* 1 tablespoon black peppercorns 

* 1 bunch fresh dill

* 1⁄2 lb ice 

* 3 grape leaves (optional) 

* 16 cups water


* Cut 1/16" off the ends of the cucumbers and scrub very well (leaving the blossom end on can lead to spoilage).

* Soak the cucumbers in ice water for a couple of hours.

* When cucumbers are almost done soaking, Mix the salt and water.

* Sterilize or wash your giant pickle jar (about a gallon) from the food warehouse. Make sure you have properly disposed of all the lousy pickles that use to be in it, I Recommend your compost heap or the garbage. Wash the jar or sterilize it so it no longer stinks like the vinegar they used to make there inferior pickles.

* Now it gets real easy. Pack as many of your pickles into the jar as you can. Use the rest for a salad or something. stick in all the dill (you can chop it, but it does not matter), all the garlic cloves, all the seeds, then stop, and look at your beautiful jar. If you have the grape leaves, stick them in at this time. I don't ever use them, but my buddy does.

* Pour the salt water in the jar. All the way up to the top minus an inch, or a half inch or so. If you are short water, add some.

* Tightly cover the jar with the lid that came on the giant pickle jar. Cover it tightly, as hard as you can turn, stop, then tighten again

just to make sure. Stand back, and look at the beauty of what you have made.

* Place jar UPSIDE down, with a towel over it (to keep it dark), in a cool (65-58°F) place in your home. Put a plate under the jar to see if it leaks.

* The next day (24 hours later) check to see if the jar leaked. If it did, it means you didn't follow my instructions. Tighten the lid (if needed) and TURN IT UPRIGHT, cover it with the towel, and ignore it. Walk away.

* Leave in cool dark place for five days. If you want to leave them for a full week, more power to you. Both time frames will result in a great authentic Kosher pickle.

Saucy... Spicy Asian Plum Dipping Sauce

Spicy Asian Plum Dipping Sauce
 Found on cannedtime

10 Ripe Red Plums (pits and stems removed and cut in quarters) 

1/2 Cup Apple Cider Vinegar 

1/2 Cup Tamari Soy Sauce 

1 inch of fresh Ginger, chopped 

2 whole cloves of Garlic, no need to dice 

1 sliced Jalapeno Pepper seeds included 

1/2 tsp Stevia 

2 Star Anise (optional) 

If you are not canning this sauce, just put all of the ingredients listed above in a medium size pot and boil, stirring frequently, for about 30 minutes on medium to reduce down the plums and meld the flavors. Remove from the heat and let it sit for a few to cool down some. Using an immersion blender, work through the plums to create a thick sauce much like a Salsa texture. And that’s it. Store it, freeze it, use it up within a month if it’s not frozen. It goes great with chips, 

If you “can” the sauce. You’ll need a little more prep. Makes 4 -1/2 pints You’ll need to prepare at least 4 1/2 Pint size canning jars. Sterilize and have them ready to go when your Plum sauce is ready. Prepare the sauce just the same as outlined above and then set your pot near your canning jars. Ladle the sauce into each jar leaving 1/4 inch head space in each one. Wipe down the outside and top rims carefully to remove any sauce that may have dripped and place a lid and ring on each jar, tightening just until a resistance is felt, they shouldn't be screwed on overly tight for the boiling water process. Place the jars down into your water bath canning pot so the each jar has water covering the top by at least 1 inch. Bring to a boil and time the canning process 10 minutes at a full boil. Remove them from the heat carefully sliding the pot off of the burner and let them sit there untouched for about 15 minutes. Using a canning jar clamp, carefully remove each jar from the pot and sit them on top of a dish towel in an undrafty area. Don’t move them for at least 8 hours so that they can set up and cool. After this, check to make sure each jar sealed correctly, remove the outer ring before storing. Label, enjoy within the next 2 years.

We Be Jammin'... Watermelon Kiwi Jam

Watermelon-Kiwi Jam
Found on simplygratefulhousewife.wordpress

Makes 2 to 3 - half pints 

2 Cups Watermelon Pulp 

3 Kiwi, chopped 

2 Cups Sugar 

2 Tbsp. Lemon Juice 

3 Tbsp. Clear Jel dissolved in 1/4 Cup Water 

Combine all ingredients in large stock pot. Cook over medium heat for 15 to 20 minutes, allowing the kiwi to cook and soften. Do not boil. Turn heat up to medium-high and bring to boil. Boil hard for one minute. Remove from heat and let stand five minutes. Ladle into hot jars to 1/4 inch headspace, apply lids, and seal. Boil in water bath for 10 minutes.

Friday, September 30, 2016

In A Pickle... Swedish Pickled Cucumbers

Swedish Pickled Cucumbers
Found on Iowasue

1 pound seedless (hothouse) cucumbers or Kirby cucumbers

¼ cup cider vinegar

4 teaspoons sugar

1/4 teaspoon salt

⅛ teaspoon black pepper

Onion sliced (optional)

Celery seed (optional)

Peel the cucumbers and slice thinly. Slice onions if using and put all in a small bowl.

Combine the vinegar, sugar, salt, and black pepper, celery seed if using in a one cup glass measuring cup. Whisk or stir until sugar is mostly dissolved. Pour over the cucumbers. It really is enough even though it might not seem so. After they stand they will give off some moisture.

Cover the cucumbers and refrigerator for at least 30 minutes or up to 48 hours. Stir occasionally if using soon, and if marinating longer, stir one or twice before using.

Saucy... Seafood Cocktail Sauce

Seafood Cocktail Sauce 
Found on Pinterest

Makes 6 half pints 

6-1/2 cups chopped tomatoes, run through a food mill or strainer to remove seeds and skin 

1 cup grated horseradish 

2 Tbsps of lemon juice 

zest of 1 lemon 

2 cloves garlic, minced 

1/2 cup sugar 

1/2 cup white vinegar 

1 tsp pickling salt 

1/2 cup tomato paste 

1 Tbsp Worcestershire sauce 

1 tsp ground mustard 

1/2 tsp cayenne pepper 

1/2 tsp onion powder 

1/4 tsp black pepper 

Add tomatoes to a pot and bring to a boil. Reduce heat and simmer until reduced by half.

Add lemon juice, lemon zest, garlic, vinegar, salt, tomato paste, Worcestershire sauce, mustard, cayenne pepper, onion powder, and black pepper. Bring to a boil and boil for 1 minute. Remove from heat and stir in horseradish. Mix well. 

Ladle into jars to 1/2 inch headspace, remove air bubbles, wipe rims, and assemble lids. 

Process in a boiling water bath canner for 15 mins.

We Be Jammin'... Very Berry Rhubarb Jam

Very-Berry Rhubarb Jam 
Found on

2 pounds rhubarb, cut into 1-inch pieces (6 cups)

5 cups sugar

3/4 cup water

1 21 ounce can blueberry pie filling

2 3 ounce packages raspberry-flavor gelatin


1. In a 4- to 6-quart heavy pot, combine rhubarb, sugar, and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring constantly.

2. Stir in blueberry pie filling. Return to boiling; boil for 6 minutes, stirring constantly. Stir in gelatin. Return to boiling; boil for 3 minutes, stirring constantly.

3. Ladle hot jam into half-pint freezer containers, leaving a 1/2-inchheadspace. Seal and label. Let stand at room temperature for about 8 hours or until jam is set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.

Thursday, September 29, 2016

In A Pickle... Olive Oil Pickles

Olive Oil Pickles 
Submitted by Michele Hutchison 
Found on recipecurio

100 small cucumbers 

2 quarts pickling onions 

2 quarts cider vinegar 

1 level teaspoon alum 

2 ounces pepper, white or black 

3 ounces white mustard seed 

1 ounce celery seed

A little saccharine, about one-fourth the size of a small pea 

One cup olive or salad oil

Soak cucumbers, sliced three-eighths of an inch thick, and onions in enough water to cover. Add one pint of salt and stir until dissolved. Let stand 2 hours and drain. Heat all ingredients with cucumbers and onions to a simmer and continue for 10 minutes. Can hot and seal.
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