August Recipe Swap # 2

14 years ago

This is a such a simple recipe, and so easy even a cave woman could do it. My DS and I use lots and lots of dill pickle hamburger type slices for many things, so I sliced all my cucumbers before processing.

I've never tried this recipe before, but since it won a Blue Ribbon I figured it would be good. I have more cukes than I know what to do with and have even planted some more, like I try to do every summer I'm able to garden. We can only eat so many Bread and Butter types, but seem never to have enough regular dills to last through the winter. This year will be an exception!

This is from the Recipe Zaar site, btw, where they have lots of other yummy pickling and preserving recipes. This was in the Blue Ribbon section.

The only thing I did different besides slicing the cukes was to leave out the garlic, and not just shake any bugs off the dill, but wash it, lol!

The BLUE RIBBON WINNER says: A good friend gave me this recipe many years ago after I munched down nearly a quart while visiting! I threw out ALL my other dill pickle recipes because THIS ONE is the best. Several years ago, it occurred to me to enter my pickles in the County Fair. So I did. Since I'm superintendent over in the Junior Foods & Nutrition Department, I don't get to watch the Open Class judging. So later in the day (after judging in both classes was over), I went to see how my pickles (and other canned goods) fared \[pun intended!\]. I couldn't find my jar of pickles. They weren't on any of the shelves, neither were they in with the "disqualified" items. Hmmm. Then I spied them! Not only did they have a big blue ribbon on them, but they also received Best of Show AND the canning award! What a thrill!!! There's nothing like winning at the fair\-\-amongst all those good cooks\-\-to feel validated as a successful home\-canner. NOTE: I did NOT list an amount for the cucumbers since I've never measured how many pounds I use\-\-sorry! SERVING SIZE is the number of ounces in a quart jar\-\-to facilitate nutritional information. SERVES 32 , 7 quart jars (change servings and units) Change to: quart jars US Metric 1 2 3 4 5 clear stars Write a Review! (optional) SubmitCancel Ingredients 7 wide\-mouth quart jars, lids & rings fresh dill, heads & several inches of stems shaken free of bugs cucumber, washed, scrubbed 1 garlic clove (or more) Brine 8 1/2 cups water 2 1/4 cups white vinegar 1/2 cup pickling salt Directions 1GET ALL OF THIS GOING BEFORE FILLING THE JARS. 2Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside. 3Fill canning kettle half\-full with hottest tap water; set on burner over high heat. 4In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer. 5In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside. 6FILL JARS: place a layer of dill at the bottom of each jar, along with one garlic clove (if used), then TIGHTLY load the cukes into the jar to the NECK of the jar (depending on size you may get two nice layers with a few small cukes in the top\-\-)\-\-\-squeeze cukes into the jar tightly\-\-uniform size helps; add a few TINY spriglets of dill at the top, too, and another garlic clove if desired. 7Once jars are loaded, pour in the brine leaving half\-inch head space in each jar. 8Add lid and ring to each jar, tightening evenly. 9Place jars into canner with water JUST to the necks of the jars. 10Bring water ALMOST to a boil (about 15 minutes\-\-depending on how fast it heats up). 11Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool. 12Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard. 13NOTES: When washing/scrubbing cukes, sort them into piles by size. This really helps make your jars look nicer, if you have uniform sizes (and this impresses the judges too!). And makes for easier packing, too.

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Comments (5)

shekanahh
Original Author
14 years ago
last modified: 9 years ago
And-now I'm looking for a jalapeno jam recipe, instead of just a jelly type recipe,and having a hard time finding one online. If anyone has such a recipe that they've tried that worked out, I'd love to have it.

Barbara
0
Okiedawn OK Zone 7
14 years ago
last modified: 9 years ago
Barbara,

Today I am in the kitchen working my way through many pounds of peppers.

Is it specifically a jalapeno-only jam recipe that you're looking for, or do you want a combination recipe like strawberry-jalapeno or blackberry-jalapeno jam, because I have all kinds of recipes for jam.

Dawn
0
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Barbara, You mentioned on the melon thread that you grow lemon balm, so I thought I'd post a couple of my favorite recipes that use lemon balm. LEMON BALM GARDEN PUNCH 2 generous bunches of lemon balm sprigs, on long stems if possible, plus 2 generous bunches of mild-flavored mints, also on long stems if possible, to loosely fill the pitcher 1 large can (46 oz.) unsweetened pineapple juice or the equivalent of pure apple juice Juice of 2 lemons 1 lemon, cut into thin slices sparkling water to taste Gently wring the bunches of lemon balm and mint to release their flavor. Place in a large glass pitcher, cover with the juices and the lemon slices. Chill overnight and stir occasionally. While stirring, press down on the herbs with a wooden spoon to encourage them to release more flavor. When ready to serve, pour into tall glasses and add just a splash of sparkling water. Garnish with a fresh sprig of lemon balm or mint. LEMON HERBAL TEA Combine together the leaves of whichever lemony herbs you grow, like lemon balm, lemongrass, lemon verbena, lemon thyme, lemon geranium or lemon basil with the zest of a lemon. (It may take some experimentation to get the right combination of herbs that suits your test.) Harvest, rinse and combine your herbs. Put several handfuls of the herbal leaf blend into a pitcher and fill with cold water, adding the lemon zest. Chill overnight. Serve in tall glasses and garnish with fresh sprigs of your favorite lemon herb and wedges of lemon. LEMON BALM BUTTER 1 cup unsalted butter, softened 1/4 C. fresh lemon juice 2 T. powdered sugar grated peel of 1 lemon 3-4 T. very finely minced leaves of lemon balm (or you can substitute lemon basil or any other lemon herb) Combine all ingredients and puree until smooth. Cover and refrigerate until firm. LEMON BALM COOKIES 2 T. sugar 1/4 C. lemon-basil leaves, packed down 1/4 C. lemon balm leaves, packed down 3/4 C. sugar 1/2 C. butter or margarine, softened 1 egg 3 T. lemon juice 3 C. flower Preheat oven to 350 degrees. Lightly grease two cookie sheets. In a blender or food processor, process the 2 T. of sugar and the herb leaves. Set aside. Using your electric mixer, cream butter or margarine until creamy, and then gradually beat in 3/4 cup sugar. Add the egg and lemon juice and blend in, and then add the herb-sugar mixture. Add flour, 1 cup at a time, beating well to blend thoroughly. Shape the dough into 1" balls and place 2 inches apart on your greased cookie sheets. Flatten the balls with the bottom of a glass dipped into sugar. Bake cookies until golden brown, approximately 8-10 minutes. Cool on wire racks. Makes about 2 1/2 to 3 dozen cookies. So, there...a batch of lemon balm cookies and a pitcher of lemon balm tea or punch and you've got a tea party...or, a garden party! Dawn
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Remy...I'm shaping up the tomatoes? lol Well I was gonna try to help you with a prize, but nothings hit me yet, lol. I thought I may find 'that perfect thang' at the festival today, but nothing hit me and i'm not sure what you're looking for anyway. If you have any ideas, email me, I'll try to help. Girl, you can have the brussel sprouts and those dang pickled pig feet, I refuse to eat anythings feet! lol And yes, I'm a southern gal, but can't do it. I grew up with my grandma cooking those and chitlins (sp) those chitlins was the nastiest smell I ever remember, lol No Way!!!! Enjoy! CarolB-1 I'm so excited for you g-grandma! Wishing her and that little baby such good health this time. Hugs! CarolB-2, what wonderful news! I have a new g-daughter just turned 5 months on the 26th, but girl, 2 wow! Congratulations, I just couldn't imagine having more love! Wishing good health to all!:) Welcome back dirt! Come see us when you're rested:) Theresa it was returned to me. LOL, porn? no I wouldn't do that to ya, (at least not at work, lol) I don't do porn, but do have a really good one (no not porn but amazing) lol started to send it to everyone, some may not take to jokes very well so I decided against it. Annie such a sweet offer, but so sorry you have to get rid of your plants, I'll let the new girls that don't have alot of plants take you up on it. I understand though, dh just had to make a lady move plants, SHE had big shrubs surrounding the fire hydrant and you couldn't see it at all. She was really upset about it, but in this case, he built the house and also informed her when she purchased it that she could not plant things that would block them being able to see it. Anyways, hate you're losing your plants! But I'm sure they'll be received in good homes. All of you have such great ideas on the picnic! How to choose? Well I went to the arts & crafts festival, it was awesome! And I picked up quite a few goodies, hoping my partners enjoy them, sure had fun checking everything out! I forgot its 'no sales tax' weekend in SC, jeezzzzzzzzzz it was like the most fierce angry fireant bed you ever bumped against! We went to walmart after and were in there a few minutes and I told my SIL, you gotta get the he!! outta here, good god! I have never seen it like that! I knew it was tax free, but forgot, heck, let me pay the taxes! Its ok, I'm safe at home now, lol. Remy so sorry to hear about the fire! Lol, yes I guess nothing else to do but laugh. Gary has some new 'Sat' projects, huh? lol
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This looks good and the reviews great as well. Five-Spice Grilled Chicken with Hoisin-Maple Glaze (Fine Cooking) Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they're really onto something: it gives this chicken a sweet, spicy, haunting flavor. Unless you're feeding all white-meat lovers or all dark-meat lovers, grill an assortment of chicken legs, thighs, breasts, and wings. Serves 4 to 6 2 Tbs. dark brown sugar 1 Tbs. sweet Hungarian paprika 1 Tbs. minced fresh garlic (about 3 large cloves) 2-1/2 tsp. Chinese five-spice powder 1 tsp. ground fennel seed 1 tsp. dry mustard Kosher salt and freshly ground black pepper 3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings) 1/4 cup hoisin sauce 2 Tbs. pure maple syrup 1 Tbs. soy sauce 1 Tbs. honey 2 tsp. Asian sesame oil 2 tsp. minced fresh ginger 1/4 cup peanut or canola oil Tip: Indirect grilling is a must for chicken on the bone so the chicken can cook through before the outside burns. Don't glaze the chicken until just before it's done, or the glaze will burn; watch for flare-ups after the glaze goes on. In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice, fennel, mustard, 1 Tbs. salt, and 2 tsp. pepper. Put the chicken pieces in a 9x13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours. Prepare a charcoal or gas grill fire for indirect cooking over medium heat (325F to 375F). In a small bowl, combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp. five-spice powder. Lightly brush the chicken pieces with the peanut oil and arrange skin side down over direct heat. Cover and cook until grill marks form, 3 to 5 minutes. If the chicken flares up, immediately move it to indirect heat. Flip the chicken and mark the other side, 2 minutes more. Move the chicken to the cooler side of the grill to finish cooking over indirect heat. Cover and cook, occasionally rearranging the pieces to ensure even cooking, until an instant-read thermometer registers 165F (breast pieces) to 170F (leg pieces), 30 to 45 minutes. Generously brush the glaze on the chicken and flip glaze side down over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more. Serve immediately.
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shekanahh
Original Author
14 years ago
last modified: 9 years ago
Dawn,
I'm specifically looking for a Jalapeno pepper- only- Jam. No mangos, pineapple, etc. They might be excellent, but I'm going purist on this deally, and craving that pure sweet Jalapeno taste.

Good luck with your project. I know it's a labor of love, but it's still a huge amount of work, plus a whole lot of technique.

Thanks for any info ahead of time and maybe some of the other gals will want to use the recipe as well. Just when you "get around too it". I'm in no huge hurry :)

Barbara
0
Okiedawn OK Zone 7
14 years ago
last modified: 9 years ago
Barbara,

On any of the below recipes, you can use all jalapenos or a mix of any kind of pepper as long as the total amount of peppers used equals the total amount of peppers specified in that recipe. To me, napalm jam is the best and, if you use only jalapenos it is fairly mild. On the other hand, if you use all habaneros, it gives new meaning to the word "hot".

NAPALM JAM

1 1/4 cup peppers
1 1/2 cup vinegar
6 cups sugar
1 package powdered pectin

Prepare jars, lids, rings as usual.

Puree the peppers along with the vinegar in a blender. (You can use a food processor, and when I do that, I don't add the vinegar. The main reason to add the vinegar in the blender is so all the peppers don't clump up around the blade at the bottom of the blender jar.) Be sure to remove food processor lid or blender lid carefully because the fumes will be very strong and very concentrated.

Place the pepper puree in a non-reactive saucepan. If you did not add vinegar while pureeing, add it now.

Add powdered pectin and stir to dissolve.

Place over high heat, stirring constantly, and heat until mixture comes to a very hard boil that cannot be stirred down.

Add sugar and bring back to a full rolling boil while stirring constantly.

Boil hard for 1 minute.

Remove from heat. Skim foam.

Ladle into hot, sterilized jars. Seal. Process in BWB for 10 minutes. (The original recipe I found omitted the processing step, but I do it anyway.)

JALAPENO PRESERVES

3 medium red bell peppers (you can substitute a like amount of jalapenos or any other pepper), seeded and coarsely chopped
6 jalapeno peppers
4 cups sugar
1 1/4 cup red wine vinegar
3/4 cup liquid pectin

In a heavy nonreactive saucepan over high heat, conbine peppers, sugar and vinegar. Bring to a boil. Reduce heat to a simmer and then simmer for 20 minutes, stirring occasionally. Watch carefully as this tends to boil over if not in a very tall pan.

Remove from heat and stir in pectin, mixing well. Return to heat and cook on high until the mixture returns to a full boil. Pour into sterilized jars, cap and seal, and process in a BWB for 10 minutes.

REFRIGERATOR CANDIED JALAPENOS -- not jam, but a pretty good substitute

1 1/4 cup fresh jalapeno peppers, sliced
1/2 cup sugar
1/4 cup water
green food coloring

Combine sliced jalapeno pepper slices, sugar and water in a saucepan. Bring to a boil, then reduce heat and simmer 15-20 minutes until jalapenos are cooked and the liquid has boiled down to a thick syrup. Remove from heat and add desired amount of green or red food coloring, if desired. Place in a jar and keep in refrigerator.

BONUS: Tomorrow we'll be working in the garden all afternoon, so for a treat I am going to mix up some semi-homemade pepper ice cream for an after-work treat. Here's the recipe for it. I use habaneros, but you can use the pepper of your choice.

3 or more habanero peppers, seeded and finely minced
1 to 2 cups fresh pineapple, chopped
1/2 gallon vanilla ice cream--softened enough that you can stir it

Mix all the above ingredients together. Put into a container with a lid and return to the freezer to refreeze for 1 to 2 hours.

Serve it any way you want. It is especially yummy with a cinnamon-sugar coated baked or fried tortilla or with cinnamon graham crackers.

Dawn
0
shekanahh
Original Author
14 years ago
last modified: 9 years ago
My oh my! These all sound good. The ice cream too! I'm on it! This was just what I wanted, tried and true recipes from a home gal that had made them before and KNEW they were good. No one wants to waste good peppers on mediocre recipes.

Thanks bunches!

Barbara
0

August Recipe Swap # 2

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August Recipe Swap # 2

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