I'm new to this whole canning craze. I've never made jam, I've never pickled anything, and I certainly haven't wanted to try. Until now at least.
Until I realized that canning is a way of preserving things {well I knew, but didn't really think about it}.
So what does that mean to me? It means that I can enjoy the gorgeous, fresh produce that overflows from the bins at the farmer's market and spills off the shelves of our local co-op. It means that I can revel in the tastes of summer all year long.
How did I not think of this sooner?
But rather than getting super creative, we decided to stick with the basics. Stay safely in our comfort zones with two of our favorite recipes.
Dill pickles and pickled jalapenos.
Both recipes you can find at the grocery store, but of course tastes so much better made at home. I mean, if you don't know already, canning is so much fun!
After these tasty treats, I'm seeing many more canned recipes in our futures. From fruit preserves to other pickled veggies.
So please, share with me, what are your favorite things to can?
Homemade Dill Pickles
Ingredients
- 2 medium pickling cucumbers
- 3/4 cup water
- 1/3 cup white vinegar
- 1 tablespoon sea salt
- 2 garlic cloves minced
- 2 tablespoon black peppercorns
- 1/2 teaspoon stevia powder
- 1 tablespoon dried dill
- 1 teaspoon red pepper flakes
Instructions
- Slice the cucumbers into rings or spears, whichever you prefer.
- Add the cucumbers to a mason jar and set aside.
- Combine the remaining ingredients into a small saucepan over high heat.
- Bring the liquid to a boil for 2 minutes.
- Pour the liquid over the cucumbers and let cool on the counter for at least 30 minutes.
- Once the cucumbers have cooled, place in the fridge overnight.
- Use the pickles on sandwiches or as a super healthy, low-calorie snack.
- Enjoy!
Nutrition
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Homemade Spicy Pickled Jalapenos
Ingredients
- 4 medium jalapenos
- 4 cups + 3/4 cup water
- 12 ice cubes
- 1 cup white vinegar
- 1 tablespoon sea salt
- 1/4 teaspoon stevia powder
Instructions
- Slice the jalapenos into rings, keeping the seeds inside.
- Prepare an ice bath in a large mixing bowl, with 2 cups water and the 12 ice cubes
- Bring 2 more cups of water to boil on the stove and add half the jalapenos, cooking for 2 minutes.
- Once cooked, transfer the jalapenos to the ice bath to stop the cooking process.
- Add the rest of the jalapenos to the boiling water and cook for 2 minutes.
- Transfer to the ice bath for 5 minutes.
- Transfer the jalapenos to a mason jar and set aside.
- Bring the remaining 3/4 cups of water, vinegar, salt and stevia to boil on the stove and let boil for 2 minutes.
- Pour the liquid over the jalapenos and cover with a lid.
- Cool the jalapenos on the counter for 30 minutes, then transfer to the fridge and chill overnight.
- Use the jalapenos on sandwiches, salad, a top nachos or even added to your burritos. Any which way they're tasty!
- Enjoy!
Nutrition
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