I love summer when the living is easy…gardening, grilling, and maybe a little light canning. I’m not about putting up quarts of tomatoes (although you should see how many plants we put in), but love tinkering with small batches of something special. Cowboy Candy Sweet Hot Pickled Peppers fit the bill & bonus…they go right in the fridge and don’t have to be “processed.” (But you can “can” them if you wish.)
Cowboy Candy Sweet & Hot Pickled Peppers
This year, it seems I’m all about the tomato. We’ve been tomato crazy, and now have tons of tomatoes in various stages of ripening. If you’re in the same boat, this Smoky Chipotle Tomato Chutney is gonna be a perfect way to use up a glut of red ones.
Smoky Chipotle Tomato Chutney
Talk about persistent, and maybe a bit coy, spicy tomato jam came on slow for me. Before it began to whisper my name, I’d see it here and there, maybe on Pinterest, sometimes on Facebook and I think it even showed up now and again on weekly roundups of recipes.
Tomato Jam on crackers with goat cheese
In honor of the upcoming New Year’s (and to use up a bag of black eyed peas and a couple of ham hocks languishing in my freezer) I decided to make Black Eyed Peas. And there is no better accompaniment to Black Eyed Peas than a my home-made Chili Sauce.
Garden Chili Sauce – small batch, 4 pints
I probably have a pre-ordained destiny to be a “pickler.” That may not be a word, lol! See, my Grandma and my Mom used to make pickled beets (not huge amounts of “putting up” but a jar or two for the family.) So it just seemed “normal” to me to do a little pickling here and there. And since I love cooking, over the years, I’ve expanded my repertoire. That led me to come up with a “signature” Home Made Pickling Spice.
Homemade Pickling Spice
