Fermented Kosher Dill Pickle Recipe

Fermented Kosher Dill Pickle Recipe
This recipe, adapted from Linda Ziedrich’s The Joy of Pickling, uses grape, oak or sour cherry leaves, which contain tannins believed to help keep fermented homemade pickles crisp. Store-bought, canned grape leaves will also do the trick. Yield: 1 gallon.
Clean, gallon-sized glass jar or ceramic crock
Gallon-sized plastic bag or fitted crock weights
1 handful clean grape, oak or sour cherry leaves (optional)
Approximately 6 pounds of 4- to 5-inch unwaxed pickling cucumbers (preferably freshly picked), scrubbed and rinsed
Peeled cloves from 2 to 3 heads of garlic

2 quarts water
1 cup cider vinegar

6 tbsp unrefined sea salt or pickling salt
1/4 cup dill seed or 2 handfuls dill fronds

Place leaves in the bottom of a clean crock. Slice blossom ends off the cucumbers and pack cucumbers into the crock, smallest ones first, adding garlic cloves throughout. Do not fill crock more than two-thirds full. In a separate container, stir together water, vinegar, salt and dill until salt dissolves. Pour this brine over cucumbers until liquid is an inch above cucumbers when you’re pressing them down. If your crock has weights, set them on top of the cucumbers to submerge them. If you don’t have special weights, fill a gallon-sized plastic bag with water and set it on top to keep cucumbers submerged. Cover crock with towel to keep out dust.
Ferment pickles for 1 to 4 weeks at room temperature, checking crock daily. Scum may develop on top; this is normal. Carefully lift off weight and rinse it to remove scum. Skim scum from top of container before replacing weight and towel. Don’t worry about getting every last bit, but do this daily.
You may notice bubbles after the first few days, indicating lactic fermentation is underway. After a week, begin tasting the pickles daily. Keep fermenting until you enjoy the flavor. Pickles should be translucent throughout.
To store, place crock in a cool, dry, dark spot (the basement, for example), or remove pickles to smaller, lidded containers in the refrigerator. (If using metal lids, place a piece of plastic wrap between the container and the lid.) You may rinse fermented pickles and cover them with fresh pickle brine and seasonings, or strain and reuse your original brine. Pickles’ flavor will improve after about a month in cooler conditions.
Note: The brine should develop a yeasty aroma that is pleasant, never putrid. If pickles become slimy or moldy during fermentation, discard them and try again.
To can homemade pickles, process quart jars with half-inch headspace in a boiling water bath for 15 minutes. (Bone up on canning how-to with our Home Canning Guide. Plus, you can download our free How to Can app. — MOTHER EARTH NEWS)

Read more: http://www.motherearthnews.com/real-food/how-to-make-pickles-zm0z14aszmar.aspx#ixzz37g8itIlG


marinated chicken teriyaki


  • sugar – 1/2 cup
  • soy sauce – 1/2 cup
  • mirin – 1/2 cup
  • rice wine vinegar – 1/4 cup
  • sesame oil – 1 tsp
  • garlic – 2 cloves, minced
  • ginger – 2 tbsp, minced
  • crushed red pepper – 1/2 tsp
  • chicken breasts – 4, large
  • vegetable oil – 2 tbsp
  • corn starch – 2 tbsp
  • cold water – 2 tbsp

how to:

  • In a small bowl, whisk together the sugar, soy sauce, mirin, vinegar, sesame oil, garlic, ginger and red pepper.
  • Place the chicken breasts in a large zip lock bag and pour in the sauce, shake the bag well to make sure they are well coated in the marinade.
  • Marinate in the refrigerator for at least two hours, shaking the bag frequently.
  • Heat the oil in a large skillet over medium high heat.  Use tongs to remove the chicken from the bag, reserving the marinade.
  • Cook the chicken on both sides until cooked through, about 5 – 6 minutes per side, then remove from heat.
  • While the chicken is cooking, finish the sauce.  Pour the marinade into a small saucepan, and put over medium heat.
  • Whisk the cornstarch into the water, then add this to the marinade.  Bring to a boil, then reduce heat and simmer, stirring often – until the sauce begins to thicken.
  • Slice the chicken breasts and brush liberally with the sauce  -  serve with Asian vegetables and white rice.


Orange Julius

Mmm mmm!
One of the best recipes for Julius!
Gets nice and frothy!

Beans and Weenies

Beans and Weenies
©From the Kitchen of Deep South Dish

4 hotdogs, sliced
Olive oil
2 tablespoons of chopped onion
1 can of cheap-o pork and beans
1 can of Rotel diced tomatoes, drained
2 tablespoons Heinz ketchup
1 teaspoon of yellow mustard
2 tablespoons of brown sugar
1 teaspoon of hot sauce, or to taste, optional

Saute the onion in the olive oil over medium high heat just until soft; toss in the hotdogs and brown. Add rest of ingredients, bring to a boil, reduce to a simmer and cook 15 to 20 minutes longer. Taste and adjust seasonings as desired. Eat!


Homemade Ranch Dressing Mix

Homemade Ranch Dressing Mix
1/3 cup dry buttermilk
2 tablespoons dried minced onions
2 teaspoons parsley flakes
1 teaspoon dried dill weed
1 teaspoon ground black pepper
1 teaspoons salt
1 teaspoon garlic powder
1 teaspoons dried chives
  1. Mix everything and store in a well sealed jar or container.
  2. If you prefer a more powdered mix you can run the mixture in your blender or a coffee grinder.
  3. 2 tablespoons equal on packet of store bought ranch dressing mix.
To use as a salad dressing mix 2 tablespoons dry mix with 1/3 cup mayonnaise and 1/3 cup milk.

Read more at http://crockpotladies.com/tip-tuesday-homemade-ranch-dressing-mix/#S5GdtdOmVsPpsGo1.99


Using any recipe in a crock pot



Microwave Corn on the Cob

There is no easier way to make corn on the cob!
No shucking, no silk on corn, easy cleanup!
4 minutes per ear of corn, of course depends on oven wattage and size of ears.
All you need is a sharp knife and something to protect your hands from heat.  I use a silicone oven mit.
Cut the stem end off after cooking at about the second row of corn, and squeeze and shake your ear out!
I will never shuck corn or pick silk out of my corn again!
Best way ever!!!

Cook Perfect Corn on the Cob — No Shucking & Silk…: http://youtu.be/AJ75-64Gm5w


Pickled Asparagus Recipe

Pickled Asparagus Recipe

This particular recipe is adapted from the Pickled Asparagus with Mustard Seed recipe found in Put ‘em Up! by Sherri Brooks Vinton. I was fortunate to hear Ms. Brooks-Vinton speak at the Mother Earth News Fair a few years ago. She was friendly and engaging with an obvious love of all things preserving. Yield 3 quarts.

8 lbs. asparagus, washed and trimmed

8 cups cider vinegar
2 cups water
1/2 cup pickling salt
1/4 cup sugar
3 garlic cloves
2 tbsp celery seed
2 tbsp mustard seed
2 tsp peppercorns

Trim the asparagus to lengths about 1 inch shorter than the quart jars. Tip the clean jars on their side and pack with the asparagus. Note: I use tongs for this step. Add one peeled garlic clove to each jar. In a medium saucepan (not aluminum) combine vinegar, water, salt, sugar, celery seed, mustard seed, and peppercorns. Bring to a boil, stirring to dissolve the sugar and salt. Remove from heat. Using a ladle and funnel, fill the jars with the water/vinegar brine mix. Leave 1/2 inch of head space. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place lids on jars and screw bands on firmly. Process in boiling water canner for 20 minutes. Remove from canner. Let the jars cool, undisturbed, for 24 hours. Make sure jars have sealed, remove screw bands, and store in a cool, dark place. Let sit for 2-3 weeks before enjoying!

Read more: http://www.motherearthnews.com/real-food/pickled-asparagus-zbcz1406.aspx#ixzz34HFTzBnv