Pickled Peppers

1 pound fresh jalapeno, italian peppers or sweet peppers, washed
2 1/2 cups water
2 1/2 cups vinegar (I used white distilled vinegar, it is definitely pucker-y, next time I might try cider)
3 tablespoons sugar
3 tablespoons coarse salt, such as kosher
2 bay leaves
2 tablespoons whole coriander seeds
3 cloves garlic, peeled
2 tablespoons black peppercorns


1. Stab each pepper several times with a sharp paring knife or cut into slices and place them in a large glass preserving jar.

2. In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes.

3. Remove from heat and pour the brine over the peppers. Place the lid on the jar and let cool. Once cool, refrigerate for at least a week before using, if possible.

Homemade apple sauce!

Ryan and I decided to go apple picking while visiting Western Mass for a wedding. It was a beautiful day, and the apples were calling our name.




We scored a nice variety of red delicious, granny smith, and Macintosh.




Ryan came in handy- with his height and long arms- to get the good ones at the top.



So, the question soon became what to do with our apple bounty? We decided to make some applesauce!



Ingredients:
Apples (I think we ended up using a hearty 6 cups or so)
Water (Apple juice or cider- we used cider, it gave the apples all the sweetness they needed!)
cinnamon
brown sugar (if needed)
pinch salt (always)



Wash, core, and cut up the apples. No need to peel if you plan to use a sieve and grinder to mash them up.
Put them in a pot, and cover with water/juice/cider.
Cook the apples down until they get nice and sticky-season to taste.
Pour into a jar, and refrigerate or can properly to keep on the shelf!!




Happy Apple picking & eating!!

Apricot Jam

I am not the biggest apricot fan, but I had to do something with the 15 we got from our last CSA pickup.... so, I took my first attempt at jam. The hardest part is knowing when it is done cooking to the "jelling point". I pulled mine a bit early, and the jam is not super thick, but not watery, either. Probably should have let it go more like 50-60 minutes. I will continue to perfect the jelling method, and keep you posted..... but flavor-wise, this bad boy was the type of jam I've only dreamed of- sweet and tart, citrusy and summery, like a mouthful of sunshine!

Ingredients:
apricots- halve and remove pit
3/4 cup sugar, more to taste
juice of 1 lime
splash honey
splash orange juice
pinch salt

Bring ingredients to a continuous boil. Stir frequently, and taste and adjust flavors. Skim off foam. Test for doneness by dipping a metal spoon in and seeing if liquid slowly drips from tip. It took me about 40 minutes to an hour for a smallish batch- give or take. Pour into a jam jar, allow to cool uncovered at room temperature and then refrigerate!

Pickle-OH!

With so many little cukes lying around, I figured the time had come to learn about the picklin'! So, always a believer in doing everything in a grand fashion the first time around...I am going to make pickles three different ways. I settled on Dill pickles (inspired in part by 2 bunches of dill from the CSA), bread and butter pickles, and an asian-style pickle, just to kick it up a notch.


Now, being lazy, and seeing as it is 100 degrees out and standing over boiling water is not my idea of fun, I have decided to make refrigerator pickles- They'll still keep in canning jars, but only be good when kept in the fridge, and for a few months, compared to proper canning technique which would keep on a shelf for up to a year. That will have to wait for another (cooler) day....

Ok, ready, set... pickle!



Dill Refrigerator Pickles- 2 Quart- size jars worth!

Ingredients:
cucumbers, cleaned and quartered or halved, or even whole, 2-3, depending on size
1/2 tbslp Pickling Spice*
1 bunch dill
1/4 cup white vinegar
2 1/2 cups water
2 1/2 tblsp salt
1/2 tsp black peppercorns
Optional: 3-4 whole cloves of garlic

*Pickling Spice
Buy in stores, or, as I did, make your own:



1 tbsp black peppercorns
1 tbsp mustard seeds
1 tbsp coriander seeds
1/4 tsp red pepper- cayenne
1/2 tsp allspice
1/2 tbsp whole clove
1/4 tsp celery salt
pinch tumeric

1. toast the peppercorns, mustard seeds, and coriander seeds over low heat- make sure to put a lid on them, they will jump out of the pan as they heat up! Stir them a few times, and after a few minutes, remove from heat.
2. Crack the seeds with the flat end of a knife.
3. Combine all the spices in a bowl.



1. Put the bunch of dill at the bottom of the jar. Cut cucumbers and add into the jars. If using garlic, slide in between the cucumbers.
2. In a sauce pan, combine the water, white vinegar, peppercorns, pickling spice, and salt. Bring to a boil, and let boil for 3 minutes. Turn off heat and allow brine to cool to room temperature.
3. Pour brine into jars, seal, shake lightly, and put in fridge.

Wait patiently for....2-3 weeks...


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Pickles- Asian Style

2 medium size cucumbers, cut into thin slices
1/2 cup rice wine vinegar
little bit of water to dilute
2 tsp tamari soy sauce
juice of 2 limes
handful of fresh cilantro
1 shallot, rouchly diced
1 whole clove garlic
1/2 tsp red curry paste
dash siracha
2 tbsp sugar
1/2 tsp salt
1 cucumber, sliced into thin circles

Combine all ingredients in a bowl. Layer shallot, garlic, cilantro in bottom of jar, then put in cucumber slices. Pour in the lime juice. In a separate bowl mix vinegar, sugar, and red curry paste, allow sugar to dissolve. Pour into jar to cover cucumber slices. Shake well and allow to marinate for a day or more!

Good news: Ready overnight, but flavors only get better with additional days!

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Bread & Butter Pickles



2-3 medium cucumbers, sliced thin
1/2 white onion, sliced thin
1/4 salt
2 cups cider vinegar
1/2 cup sugar
1 tsp celery salt
1 tsp coriander seeds
1 tsp tumeric
1 clove garlic

1. Place a thin layer of cucumber and onion in a bowl and cover with some of the salt. Create a second layer and salt. Fill bowl with water to cover, and set aside 1-2 hours in fridge.
2. Rinse cucumbers and onion thoroughly with water and drain
3. In small pot, bring cider, sugar, spices, and garlic to a boil, and simmer 3 minutes. Let cool.
4. Layer cucumber and onion in jar, and pour brine over it. Seal and refrigerate.

Wait 2 weeks... and see what happens!