Monthly Archives: July 2007

Jul 22

Quick Sweet and Sour Pickles

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1 gallon dill pickle chips any brand will do

5 pounds sugar

Drain the liquid from the pickles. Layer the pickles and the sugar in the original jar. Turn the jar over several times to mix the pickles and sugar, thoroughly and dissolve the sugar. Ready to eat in 24 hours.

If not eating them right away pack into jars. cover with the liquid and process 5 minutes in a boiling water bath.

This was the first pickle recipe I ever tried. So give it a try. There are none easier than this one for a beginner.

See ya’ll real soon !!!

Jul 22

Absolute Best Ever Bread and Butter Pickles

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Bread and Butter Pickles

8 cups thinly sliced cucumbers (pickling cucumbers work best)

salt

2 cups thinly sliced onion

3 red peppers cubed

2 cups cider vinegar

2 cups sugar

2 teaspoons powdered mustard

2 teaspoons turmeric

2 teaspoons celery seed

Layer the cucumber slices in a large bowl. First cucumbers then sprinkle with salt another layer cucumbers another layer of salt etc. Ending with a layer of salt. Cover with a clean moist cloth and cover with ice (I use freezer packs instead of ice). Let sit for 1 to 2 hours. Rinse and drain the cucumbers. Pat dry.

Slice the onions thinly and cube the peppers.

Combine the vinegar,sugar and spices in a large pot. add the cucumbers,onion and peppers. Bring to a boil and boil for 4 – 5 minutes. Or until the cucumbers start to look glassy.

Pack into hot sterilized jars. Leaving a 1/4 inch head space. Make sure the pickles are covered with the brine they were cooked in. Wipe the rims of the jars, seal and process for 5 minutes in a boiling water bath.

When I prepare my pickles I pack them in half pint jars and I usually get about 7 half pint jars. This recipe is easily doubled.

Hope ya’ll make a batch of these delightful pickles. Let me know what ya’ll think of them.

See ya’ll soon !!!!

Jul 20

Freezing Fresh Corn

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I know it is alot easier to go to the local grocery store and pick up a bag of frozen corn or frozen corn on the cob. But the flavor is never the same as fresh corn bought straight from the farmer. It is alot of work but it really is worth the work when you cook it up for dinner and see the smiles on your families face and the compliments that will come.

It was another beautiful day here in Saint Mary’s county so I have that to thank for today’s recipe. I once again went to my favorite Amish vegetable stands. If you guessed that I bought corn you are right. I was able to get some of the prettiest Silver Queen Corn I have seen in ages. I also got green beans, yellow watermelon, honeydew,watermelon,peaches and pickling cucumbers for my bread and butter pickles (recipe will follow tomorrow).

So now for the steps to freezing corn.

1) Choose the freshest corn you can get.

2) Husk the corn and remove as much of the silks as possible. Use a vegetable scrubber but be gentle as not to puncture the kernels. Leave the corn on the cob for blanching.

3) Get a pot of water boiling on the stove. Also have a large bowl with cold water and ice ready.

4) Blanch the corn in the boiling water.

A) 4 to 5 minutes for Whole Kernel corn.

B) 4 minutes for creamed corn.

C) 4 minutes for corn on the cob.

5) Submerge the corn in the ice water as soon as blanching time is reached. Leave in the ice water for as long as you blanched the corn. After the ice water bath you can cut the corn off the cob for either whole kernel corn or creamed corn.

6) Drain and pack in freezer bags. Making sure to remove as much of the air as possible.

7) Label the bags and freeze.

That’s it now your done.

See ya’ll soon.