Quick Pickled Green Beans

I love pickled veggies.  Green Beans are probably tops on the pickled veggie list.

I found this recipe for quick pickled green beans and I gave it a try.  I'm so glad I did.  Not only was it super simple and quick to put together, the taste was exactly what I was looking for, too...great for snacking on or to serve as a garnish for a Bloody Mary.

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Ingredients

• 1/4 cup chopped fresh dill
• 1/2 pound green beans, trimmed
• 1 cup white wine vinegar
• 1 cup water
• 2 teaspoons sugar
• 2 teaspoons salt
• 2 teaspoons pickling spice
• 1 garlic clove, peeled

Preparation

1. Combine dill and green beans in a medium bowl.  (I put the green beans and dill straight into a pickling jar)
2. Combine vinegar and the remaining ingredients in a small saucepan. Bring to a boil, and cook 1 minute or until sugar and salt dissolve. Pour over bean mixture (I poured right over green beans in the jars you see above). Let stand 2 hours. Drain or serve with a slotted spoon.  (After my green beans cooled, I didn't drain, but stored them in the fridge.  The recipe doesn't indicate how long they'll last, so I wouldn't chance more than a week.  Ours are going quickly so will only last three days at most.)

  Recipe courtesy of Ivy Manning, Cooking Light
JUNE 2012 via myrecipes.com

Salsa Bravo

Salsa Bravo
16 or so fresh tomatoes, cored and skins removed, diced
6 fresh Jalapeno peppers, seeded and chopped fine
2 medium size onions, chopped
2 bell peppers, seeded and diced
2 banana peppers, seeded and diced
2 Ancho Chilies, seeded and re-hydrated, chopped
1 Chili Cascavel, seeded and re-hydrated, chopped
3 Chipotle Chilies in Adobo sauce, chopped
Juice of one lemon
1/3 cup white vinegar
3 heaping Tbsp. Kosher Salt
1 Tbsp. Granulated Sugar
1 small can Tomato Paste

To begin, I set the fresh tomatoes in boiling water for one minute and then plunged them in cold water so that I could easily remove the skins.  Next, dropped the dried chilies in the water to re-hydrate them.  Then I cored and diced the tomatoes.  I wasn't worried about a perfect dice since I planned on using my stick blender towards the end.  I proceeded by dicing the remaining ingredients, dumping it all in a large mixing bowl.  I would suggest wearing disposable gloves while handling the Jalapenos and other Chili peppers.  I added the vinegar, lemon juice, sugar and salt at the end and dumped it all into my stock pot to simmer for 45 minutes.  While this was simmering, I prepared my jars and lids. **A website to learn more about Chilies.

Here's an image of the salsa simmering away...

 I got 5 wide mouth pint size jars out of this recipe.  After blending until I reached the desired consistency, I ladled the salsa into the sanitized jars.  After washing the lids, I put them in hot water for a few minutes and set them to dry, then I wiped the rims of the jars to ensure that they were clean and ready for a good seal. Finally I screwed the lids on (not too tight) and plunged them in their water bath.  I heated these for 20 to 25 minutes.

and here's a picture of the first batch of sealed jars.

As a side note about sealing:  I tested the seal by pushing on the lid and it popped back up.  That had never happened to me before so I thought, "uh oh", but after they were cooling for a few minutes more, I began hearing the little popping sound of the lids sucking in and creating their vacuum so don't panic right off if this happens with your lid.  Let them continue to rest on the counter top before checking them again.  If they never sealed, I've read that you should eat it within three days, keeping it refrigerated.

I'm excited to serve this salsa made from home grown tomatoes and bell peppers over the holiday weekend.  I hope y'all enjoy the 4th!  Tell me what you will be serving ; )

Tomato Preserves

Sorry for such a squirelly picture...never claimed to be an expert photographer ; ) And, it tastes better'n it looks!

INGREDIENTS:2 1/2 pounds tomatoes (3 cups), I used my home growns
1/4 cup lemon juice, fresh squeezed
2 pounds sugar
1 box Sure Jell
6 jelly glasses (I only got about 4 jars worth)

PREPARATION:

Peel (I skipped peeling the tomatoes,too...don't think it hurt a thing) and cut the tomatoes into small pieces. Simmer for 10 minutes.

To 3 cups cooked tomatoes, add lemon juice and Sure Jell. Bring to a full rolling boil over high heat, stirring constantly. Add sugar and again bring to a full rolling boil, stirring constantly. Remove from heat, skim (I skipped this part), place preserves in jars and set in simmering water bath.  When canning, place contents in sterilized jars, seal and process in hot water bath for 15 minutes.

Recipe courtesy of cdkitchen.com.  Visit their website here.

***Notes on the recipe:

  I filled the water 'til it reached 3/4 of the way up the jars and I had the little 8-ouncers.  Also my mother-in-law taught me to put a folded tea towel in the bottom of the boiling pot for padding so that the jars won't break...not sure if there's any truth in it, but I take her word just the same...no broken jars, yet.  I set my timer and let the jars set.  When I removed the jars, I placed them on the counter on top of a dry kitchen towel.  After a few minutes I began to hear the little pop from each jar as they created their seal.

Oh, and make sure the jelly completely cools before you get into it so that it's had the chance to firm up.  This recipe sure was good!  I've bought plenty of Tomato Jelly in the past since it's my favorite and I think this turned out just as good if not better.  Yes, I'd venture to say better.

P.S.  Sharing on Foodie Friday @ Designs by Gollum

A Week of Firsts

Well, this week I made bread and it turned out great so I decided to try my hand at homemade jelly and...well, not so great.  The taste is perfect.  It's the consistency that's not as jellied as I'd like.

I found this recipe on the web for Blueberry-Strawberry Jam.  It's just a little runny, but that's okay.  I'll give myself leeway for my first attempt.  If anyone has a sure-fire recipe for a jelly , let me know.  I think I'll be trying jams and jellies throughout the year : )

The Kitchen Witch