How to Make Old Fashioned Relish ~ this homemade pickle relish is so much better than anything you can buy! #pickles #relish #homemade #condiment #cucumbers #preserving #barbecue #grilling #hotdogs #hamburgers
Dill pickle spears are easy to make at home, and this recipe works wonderfully for canning or refrigerator pickles.
These Refrigerator Dill Pickles are fresh, crunchy, and loaded with dill and garlic flavor. Quick and easy to make with just a saucepan and a few glass jars, there is no special canning equipment required. Once you try these homemade dill pickles, you’ll never go back to store-bought!
Apple jam is the perfect fall preserve, and the intense flavor of apples will warm your heart as it dresses up your morning toast. It comes together quickly, with just a few ingredients and no added pectin.
Pawpaw Jam Recipe
How to make and can homemade cucumber relish
A classic condiment popular in Atlantic Canada, mustard pickles are sweet, tangy, and the perfect condiment to serve with roasted meats, and poultry. Mustard pickles can even be used as a relish on burgers and sandwiches!
Our classic tangy sweet pickles—canned in a water bath for easy storage—are a perfect garnish for sandwiches and burgers.
Learn the best secrets for crispy and crunchy pickles. I've gathered up the best of the best tips for crunchy pickles in this post, give them a try.
This pickled okra recipe is a great way to use up summer garden-fresh produce! Packed with flavor and easy to make, this pickled okra lasts in your refrigerator for weeks.
A simple pear jam recipe made with only three ingredients—no packaged pectin required!
Vintage recipe for Grandmom Gaskill's Tomato Jam made with just three ingredients. Tomatoes, sugar and lemon/lime juice. Canning instructions
Peach jam is a simple way to preserve peaches in a delicious homemade peach spread.
If necessity is the mother of invention, then Tomato-Bacon Jam is the answer to a bountiful late summer tomato harvest. Though I’m not a fan of adding bacon to cookies and ice cream, i…
These pickled jalapenos are easy to make and last for a year in storage! They add a spicy pickle punch to sandwiches, nachos, tacos, dips, and any savory dish that needs a bit of spice.
Habanero Peach Jam ~ This epic hot pepper jam isn't for your morning toast, it's for the cocktail hour on a crisp cracker with cream cheese!
These Garlic and Dill 24-Hour Refrigerator Pickles are quick, easy, crisp, and absolutely packed with flavor. There's no canning needed, and they're a perfect way to use up some of those cucumbers from the garden or farmer's market!
Use a really crunchy cucumber to start. Either Persian or Japanese cucumbers. Or a good English cucumber if you can't find the other varieties. Personally, we rarely find good, crunchy "Pickling" cucumbers so we always pass on using them. But if you find or grow nice ones, they'd work great too. We let the cucumber slices sit out overnight covered in paper towels after salting them to help them dry out a bit more and develop a nice crunch. They may look a little too dried out in the morning, but when you add them to the vinegar mixture, they will re-hydrate perfectly. If you are pressed for time you can skip the overnight drying, but your pickles won't have the same crunch. Feel free to adjust the sugar to your preferred sweetness. We've made it anywhere from 3/4 cup of sugar to 1 1/2 cups and have had people prefer it on each end of the sweetness spectrum.Makes about 6 cups of pickles.
Here is a good example of something tasting delicious but looking...well....looking like it wouldn't taste delicious. It's brown and lumpy and just plain not pretty. I didn't have high expectations for this when I was canning it but, I have to tell you, I was VERY pleasantly surprised. I made it and brought it in for Jo and the family to try and they all loved it too. My mother-in-law gave me the recipe and encouraged me to try it to use up the mountains of rhubarb we had this year. I'm glad I tried it. This goes really well with pork and beef and, when Jo made her Baked Chicken Samosas (recipe HERE), it was superb with that as well. We also put some in our Bacon Cheeseburger Pop Tarts to add some zing! Rhubarb Relish Ingredients 6 cups chopped rhubarb 4 cups chopped onions 1 tsp ground cloves 1 tsp ground allspice 1 tsp ground cinnamon 2 tsp salt 1/2 tsp cayenne pepper 4 cups brown sugar, lightly packed 2 cups apple cider vinegar Directions Chop up rhubarb and onion. Place in large pot and add spices, brown sugar, and vinegar. Stir together well. Place over medium - high heat and bring to boil. Reduce heat so mixture stays at a simmer and cook approximately 40 - 60 minutes, stirring often. After 40 (to 60) minutes relish is ready to use. You can either let cool and refrigerate or you can can the relish while it is at this stage. Follow regular canning instructions to finish processing. (I processed the jars in a water bath for 10 minutes.) I believe I got 7 - 1 cup jars of rhubarb relish out of this recipe. I thought it was going to be too sweet for me but it wasn't. It was something really different. Tons of flavor that goes great with soooooo many things. Try it on your hot dogs and hamburgers, roasts, turkey, maybe even a little on a cracker with some cream cheese, or even as a dip for samosas, egg rolls, and whatever else you can think of! We're sharing at these great linky parties - Memories By The Mile, Anyonita Nibbles, Hun...What's For Dinner,
It's rhubarb season here in the mid-Atlantic states and once again this year my plant is hearty and healthy! I wanted to try something new and decided this Rhubarb Jam Using Strawberry Jello sounded good, and it was! From a quick Google I see folks have been making some variation of this jam for as long as Jello has been around... It's also easy to make different flavor combinations by simply changing up the Jello, a batch of raspberry or orange seem to be very popular. This is an extremely tasty jam and if you bump up the amount of rhubarb (as I did), you can really taste it. Most recipes call for diced rhubarb but don't mention the size to aim for, I suggest about 1/4" across the "strings" and no wider than 1/2", so I'll cut the big stems into 4-6 pieces lengthwise if needed. Two other tips: I crushed the rhubarb with a potato masher as it cooked and stired the Jello in with a whisk. Sounds like we have choices about how to can this... You can simply cool and store in the fridge (freezer for long term storage) or process in a water bath for 10 minutes. Since I knew my jars would be going home with the kids tomorrow I did what a lot of other bloggy buddies do and simply turned the filled jars upside down for about 5 minutes, then turned them upright, every one of them "pinged" and sealed... Sssshhhhh-don't tell the Food Police:@) I started with two very similar recipes, one from Kraft and the other from Allrecipes, then made my own changes based upon the reviews. I think you'll like this if you try it folks. Rhubarb Jam Using Strawberry Jello-makes approx 4 1/2 half pint jars 6 C rhubarb, diced about 1/4-1/2" 2 C sugar 1 four serving size package of Strawberry Jello Place rhubarb in large heavy bottomed pot, stir in sugar and let sit for 30-45 minutes, this will produce some liquid. Heat to a boil, reduce to simmer and cook for about 13 minutes, or until the rhubarb is tender. Remove from heat and immediately stir in the Jello, stir until dissolved. Ladle into sterilized jars, wipe rims, apply lids and bands. Store as desired from above. Preserve a little bit of spring and have a happy day:@) ***Click HERE to sign up for email notifications! I'm Joining: Craftastic Monday Full Plate Thursday Foodie Friday Unlimited Monthly Link Party
Our absolutely favorite thing this year is Zucchini Jam . If anyone has ever gifted you with Christmas Jam or Strawberry Surprise Jam ...
These pickled beans are the perfect way to preserve summer's bounty of green beans to enjoy all year long. Great in a Bloody Mary, better in a Caesar! * * * Pickled beans are one of my favourite things to eat out of a Mason jar. For starters, I’m a self-proclaimed caesar addict - eh fellow
