Honey Pickles

I felt like I needed to get this post in before the official start of Fall, which happens to be tomorrow, although it still doesn’t feel like Fall.  It’s hard to believe that I turned on my AC last Monday.  Crazy.  Total Boloney.  At this time of year I’m usually contemplating on how long I…

Beet Pickled Deviled Eggs

I made these over the Holidays.  I could not resist the bright colors, and the pickling gives the eggs a lovely tangy flavor.  I over pickled this batch.  It is best if you only leave the eggs to pickle overnight, instead of the entire week I gave this batch.  You live, you learn, and if…

Lila’s Fresh Cucumber Pickles

Growing up during the Great Depression my grandmother, Lila, was raised on thrifty, economical cooking.  The recipe below is one of those thrifty recipes that has survived being passed down through the decades due to its subtle, fresh flavors and easy preparation. This is not a recipe for traditional pickles, but a recipe for a…

Pickled Red Onions

A simple, easy to make garnish that will add a slight crunch, a sharp tang, an edge of sweetness, and a pop of color to your salads and sandwiches.  I like onions, but tend to avoid raw ones due to their potent aftertaste.  By pickling my onions I can garnish my food with them without…

Canning

Steps on how to preserve your summer bounty for the lean days of winter. I will not lie, when I first started canning food, I was terrified. What if I accidentally poisoned someone?  What if the jars over heat and exploded in the water bath? Luckily, as I continued my canning research I found a…

Pickled Beets

This is another wonderful canning recipe adapted from Liana Krissoff’s Canning for a New Generation.   As you might be able to tell, I was on a canning kick last week: two different kinds of pickled pears, cranberry and pear chutney, and now some pickled beets.  This is all part of the Thanksgiving prep.  I was invited…