Recipes Maste 14

It's terrific how these pickled red onions become so crispy while being refrigerated in this flavorful brine giving you a delicious sweet-spice vib... Yield: (6) 1/2-Pint Size Mason Jars, or (3) Pint-Size Prep: 15 Mins. Cook Brine: 30 Mins. Refrigerate: Min. of 3 days, or up to 1 month INGREDIENTS: Brine: (*Note: I prepare pots of brine about 6 hours beforehand to ensure it has sufficient time to cool so it's ready when I began the jarring process. Or, to speed up the cooling process; once the brine has cooled somewhat, carefully place entire pot in sink filled with cold water, just so water is about 1/4 the way up from outside bottom of pot.) 4 cups water 2 cups white distilled vinegar 1/4 cup pickling spice 3/4 cups white granulated sugar 1/4 cup dark brown sugar Onions: 3 medium red onions, thinly sliced from top to core direction to 1/8" METHOD Add all brine ingredients to a large non-reactive pot (I use stainless steel); stir to combine. Bring brine to a boil, cover, ...

My vibrant Jalapeño-Lime Jam is flecked with tiny bits of peppers that adds a jewel-like flair to appetizers. Spread on a block of warmed cream cheese and serve with crackers, or as stated below with Smoked Wild Alaska Salmon... Yield: 7 (8 oz) half pints Prep: 20 Mins. Process: 10 Mins. INGREDIENTS 12 medium jalapeño peppers, with ribs and seeds, roughly chopped 1-1/2 cups cider vinegar, divided 1/2 cup bottled lime juice 6 cups granulated sugar 2 (3-oz pouches) of Liquid Pectin 1 TB cold unsalted butter 10 drops natural green food coloring 7 (8 oz.) sterile glass canning jars with lids and bands METHOD Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. Pulse peppers in food processor or blender with 1 cup cider vinegar until small chunks are present. Do not strain purée. Combine purée with remaining 1/2 cup cider vinegar, 1/2 cup lime juice and sugar in a large heavy-bottom pot. Bring to a bo...