I love this Blog… This recipe sounds so good, and I have been looking for a fast sweet pickle. Thank You Hannah so very much for this recipe. I am going to add this to my fav recipes.
Quick Sweet Pickles Adapted from here
Ingredients 6 kirby cucumbers or 2 regular cucumbers 1/4 cup kosher salt 1 cup water 1 cup apple cider vinegar 1/2 cup sugar 1 tablespoon mustard seed 1 cinnamon stick 3 cloves 1 bay leaf
1 small red onion, sliced thinly
Directions Wash and dry the cucumbers. Using a sharp knife or a mandolin, slice the cucumbers thinly and place in a colander. Sprinkle with the salt and toss to coat. Place the colander over a bowl and allow it to sit, covered, for about 1 hour. Rinse off the salt and dry the cucumber slices well. Place them into a sterilized quart jar, along with the onion.
In a small saucepan add the remaining ingredients. Stir to dissolve sugar and bring to a boil. Remove from heat and allow it to cool. Pour the brine over the cucumbers in jar. Cover and refrigerate at least 4 hours, preferably overnight. Will keep, refrigerated, for about 2 weeks.
Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
Sterilizing Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
Before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when handling hot sterilized jars, to move them from either boiling water or the oven. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands.
After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
Posted by newenglandcowgirl on July 24, 2012
Oh….my….If you love Jalapeno Poppers you are definately going to love this. I absolutely crave Jalapeno Poppers at times and this is utterly unbelievably good….I will be making this on a regular basis.
Jalapeno Popper Dip
(makes 4 snacks sized servings)
1 (8 ounce) package cream cheese (room temperature)
1/2 cup mayonnaise
1/2 cup cheddar cheese (grated)
1/2 cup parmigiano reggiano
1 (4 ounce) can sliced jalapenos (pickled)
2 jalapeno peppers (chopped, optional)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano
1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.
2. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
3. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.
Closet Cooking: Jalapeno Popper Dip.
Posted by newenglandcowgirl on June 21, 2011
Just wanted to share this awesome recipe…I always loved Pop-Tarts, so did my kids. I can’t wait to try these. Pop-Tarts started me off on many mornings when I was a kid…as well as a glass of Tang. Do you remember Tang?
I can’t wait to try these
Homemade Pop-Tarts – Fine Cooking Recipes, Techniques and Tips.
Posted by newenglandcowgirl on June 16, 2011
I have such a hard time with bug bites…it seems I am allergic to mosquitos. I found this homemade insect repellant and I am definately going to try this… I hope I have the same luck with it working. Thank You Lynda at Bloom, Bake & Create for sharing this recipe, I will post the results.
Bloom, Bake & Create » Blog Archive » Lemon Balm Lavender Bugs Off Spray.
Posted by newenglandcowgirl on June 14, 2011