snack

Back Roads Sweet Peppers

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This week Little Pond Farm supplied us with some beautiful peppers with all kinds of color variations, even some purple! We’re especially excited because it means we can make one of our favorite (and super easy) pickle recipes – Back Roads Sweet Peppers. Sweet and tangy, and a little like a caramelized onion, we can’t stop eating them out of the jar. But if you don’t feel like sitting on the couch and eating the whole jar (weird), then try them on a salad, on a BBQ sandwich, or with a hotdog and some mustards. These can be made in the refrigerator or in the canner, but remember, the refrigerator takes about a month for full flavor!

BACK ROADS SWEET PEPPERS

Makes approximately 4 pints jars (this recipe can be multiplied or halved to make more or less jars)

Ingredients:
• 12-15 peppers of various sizes cut into fajita strips

In each jar:
• 2 tsp diced garlic
• 1 tsp black peppercorns

For the brine:
• 2 cups white vinegar
• 2 cups water
• 1 1/4 cup sugar
• 2 tsp pickling salt

Instructions for canning (see below for Quick Fridge Pickle Recipe):

1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

3. Clean and prep the peppers. When we clean our vegetables, we let them soak in a vinegar bath of 1 gallon of water to 1 cup of white vinegar for 10 minutes. Chop the top off of your pepper and scoop out the seeds. Cut the pepper in half and further cut into strips. Mince the garlic for your jars.

4. Mix all brine ingredients listed above into a non-reactive sauce pan and bring to a boil.

5. While waiting, add the garlic and pepper into each jar. Then pack in your peppers tightly but not so tight you damage the peppers.

6. Once brine comes to a boil take it off the stove and stir for a minute.

7. Place the canning funnel on your first jar and ladle in brine leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar). Fill all jars this way.

8. With a damp cloth or paper towel wipe the rim of each jar.

9. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.

10. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

12. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

13. Put lid on and process jars for 10 minutes.

15. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel to cool overnight.

16. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Quick Fridge Pickle Version:

Follow all instructions above from steps 2 to 9, then:

  1. Allow to cool over night on the counter. 

  2. Refrigerate next day. Allow to cure in the fridge for 2-4 weeks for maximum spice diffusion. 


Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!

Pickled Celery

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If you haven’t gotten the hint, it’s ALL about Bloody Mary’s this week! Why? Because this weekend we’re launching our first ever Bloody Mary kit filled with everything you need for a perfect Bloody Mary! (Ok, except for the vodka, because laws and such.) But seriously, we’ve got the most delicious mix by Walker Feed Co, two pickles by us, and infused sea salts by Florida Pure Sea Salts!

In the spirit of this savory cocktail, and the fact that farm grown celery is gorgeous right now (we get ours from Little Pond Farm), we’re pickling celery! Because what is a Bloody Mary without some celery? And even better, one you actually want to munch on!

Tangy, spicy, and crunchy, you’ll be finding as many ways as you can to use these pickled celery stalks. A side to your buffalo wings, anyone? You just add spices to a jars, prep and cut celery, pour in some brine and you’re done! It’s that simple. Speaking of prepping celery, did you see our #urbantips from a few weeks ago? We gave you a delicious recipe for celery leaf pesto. So with just one veggie from the farmer’s market, you get two recipes and ZERO waste. Let’s get this canning party started!

PICKLED CELERY

Makes 2 pint jars (this recipe can be multiplied or halved to make more or less jars)

Ingredients:
• 1 bunch of fresh celery cut to fit jars

In each jar:
• 1 tsp mustard seeds
• 1 tsp black peppercorn
• 1/4 tsp chili flakes
• 2 dried chili flakes
• 1 bay leaf
• 1 thin lemon slice to top jar at the end

For the brine:
• 1 cup white vinegar
• 1 cup water
• 1 tbsp pickle salt
• 1/2 tbsp sugar

Instructions for canning (see below for Quick Fridge Pickle Recipe):

1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

3. Mix all brine ingredients listed above into a non-reactive sauce pan and bring to a boil.

4. While waiting, prep celery. Cut the tops and bottom off, and cut to fit jars.

5. Once brine comes to a boil take it off the stove and stir for a minute.

6. Place the canning funnel on your first jar and ladle in brine leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar). Fill all jars this way. - Top each jar with a slice of lemon

7. With a damp cloth or paper towel wipe the rim of each jar.

8. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.

9. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

10. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

11. Put lid on and process jars for 10 minutes.

12. When your timer is up remove lid and using jar lifter take the jar out of the canner and place them onto the dish towel to cool overnight.

13. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Quick Fridge Pickle Version:

Follow all instructions above from steps 2 to 8, then:

  1. Allow to cool over night on the counter. 

  2. Refrigerate next day. Allow to cure in the fridge for 2-4 weeks for maximum spice diffusion. 


Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!

Honey Chili Radishes

What’s spicy, sweet, and tangy all at once? Honey Chili Radishes! Are you on the edge about liking radishes? Then consider this pickle your gateway. With the spiciness from the chili flakes, and the sweet zing from the brine you’ll be popping these on tacos, salads, pulled pork sandwiches, and so much more!

Canning can seem so intimidating, especially if you research on Google first. But it truly is a safe, easy, and delicious way to preserve food. When using recipes from books and blogs you trust, like us, you can feel safe knowing the recipes are tried and true, and won’t cause illness or bad batches. We want it to be so accessible and easy for you all that we always include traditional canning instructions, AND fridge pickle instructions so that anyone can start, even if they don’t have canning supplies! So grab a couple bunches of radishes, and let’s get to canning!

Honey Chili Radishes

Makes 1 pint jar (this recipe can be multiplied or halved to make more or less jars)

Ingredients:
• 2 bunches of radishes

In each jar:
• 1/4 tsp chili powder
• 1/4 tsp red pepper flakes

For the brine:
• 1/2 cup apple cider vinegar
• 1/2 cup honey ( we used Queen & Colony honey)
• 2 sticks of cinnamon

Instructions for canning (see below for Quick Fridge Pickle Recipe):

1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

3. Mix all brine ingredients listed above into a non-reactive sauce pan and bring to a boil.

4. While waiting, prep radishes. Cut the tops and bottom roots off, and then thinly slice each radish. For a much faster process, we recommend using a mandolin.

5. Once brine comes to a boil, add the radishes, stir, and allow them to cook in the boiling brine for 5 minutes.

6. When done, place the canning funnel on your jar and use tongs to add radishes to the jar. Pack them very very tightly or they will shrink and float to the top. Once packed, ladle in brine leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar).

7. With a damp cloth or paper towel wipe the rim of each jar.

8. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.

9. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

10. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

11. Put lid on and process jars for 10 minutes.

12. When your timer is up remove lid and using jar lifter take the jar out of the canner and place them onto the dish towel to cool overnight.

13. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Quick Fridge Pickle Version:

Follow all instructions above from steps 2 to 8, then:

  1. Allow to cool over night on the counter. 

  2. Refrigerate next day. Allow to cure in the fridge for 2-4 weeks for maximum spice diffusion. 


Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!

Honey Bucha Mandarins with Big Easy Bucha Kombucha

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We’re so excited because 1) it’s officially spring, and 2) we’ve got a delicious collaboration with Big Easy Bucha to usher in all the spring vibes! We’re big into kombucha over here and always trying to give our gut some extra love. Have you tried it before? They’ve got all kinds of delicious flavors at Publix like strawberry + honeysuckle, pineapple + elderflower, blueberry + mayhaw, plus more! We’ve been huge fans of Big Easy Bucha for a while now, and it turns out, the feeling is mutual!

So we’ve come together to give you a delicious collaboration preserve using only THREE ingredients: mandarins, kombucha, and honey! After drinking some Streetcar Sipper kombucha made with satsumas (mandarins), we knew we had to pair it with fresh mandarins! We’ve preserved them in a light honey-kombucha syrup, and we promise you won’t want to stop popping these gems in your mouth. They’re a little sweet, a little tart, and a whole lotta fresh! We also used local honey from our friends at Queen & Colony. It’s important to use local honey not only because it’s better for you, but also that is just tastes SO much better. We can actually taste the kombucha, honey, and mandarins in each bite.

We love having preserved fruit around for all kinds of purposes like snacking, topping yogurt, ice cream, pancakes and more!

Ok, let’s get to canning! (This recipe can also be made as a fridge pickle which requires no canning, but a little bit more patience waiting for the flavors to infuse.)

Honey Bucha Mandarins

Makes 2 pint jars (this recipe can be multiplied or halved to make more or less jars)

In each jar:
• mandarin orange wedges (peel, separate, and pull off the pith from a bag of mandarins)

For the syrup:
• 1 cup Big Easy Bucha: Streetcar Sipper
• 3/4 cup honey

Instructions for canning (see below for Quick Fridge Recipe):

1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

3. Mix syrup ingredients listed above into a non-reactive sauce pan and bring to a boil.

4. While waiting, add the mandarin wedges into each jar. You may find that a bag of mandarin oranges fills 3 jars, it just depends on the size of the mandarins. If you fill 3 jars, add half of what is listed above extra to your syrup mixture while its coming to boil.

5. Once syrup comes to a boil take it off the stove and stir for a minute.

6. Place the canning funnel on your first jar and ladle in syrup leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar). Fill all jars this way.

7. With a damp cloth or paper towel wipe the rim of each jar.

8. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.

9. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

10. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

11. Put lid on and process jars for 10 minutes.

12. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel to cool overnight.

13. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Quick Fridge Pickle Version:

Follow all instructions above from steps 2 to 8, then:

  1. Allow to cool over night on the counter and date the jars.

  2. Refrigerate next day. Allow to cure in the fridge for 2-4 weeks for maximum flavor infusion. 

ENJOY!

P.S. We’ve got a juicy giveaway happening TONIGHT on Instagram! Don’t forget to head over an enter to win!



Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!

Pickled Green Tomatoes with The Edible Peace Patch Project

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Calling all BLT lovers, salad lovers, and straight up pickle lovers! We’ve got a delicious collaboration pickle with The Edible Peace Patch Project for you this week. The Edible Peace Patch Project is a non-profit in Pinellas county dedicated to healthy minds and bodies through educational gardening projects in Title 1 elementary schools all over the county! Students get to participate and actually grow food themselves in gardens on school property. The impact is so invaluable to our community. Not only do children get to learn about healthy eating, and see the harvest from their hard work, they also score higher on science tests and have strengthened social skills. We absolutely love this organization and were so excited to make a pickle with produce grown at the schools!

This is a southern style tomato pickle with a little hint of spice. We took nice and firm green tomatoes from The Edible Peace Patch Project garlic, allspice, red pepper flakes, clove and more to make a super addicting, but good for you pickle!

Pickled Green Tomatoes

Makes 2 pint jars (this recipe can be multiplied or halved to make more or less jars)

In each jar:
• 1 cup of green tomato wedges (about 1 large green tomato per cup)
• 1 tsp minced garlic
• 1 tsp whole peppercorns
• 1/4 tsp allspice berries
• 1/4 tsp red pepper flakes
• 1 clove

For the brine:
• 1 cup apple cider vinegar
• 1 cup water
• 1 tbsp pickling salt

Instructions for canning (see below for Quick Fridge Pickle Recipe):

1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

3. Mix all brine ingredients listed above into a non-reactive sauce pan and bring to a boil.

4. While waiting, add the spices into each jar. Then pack in your green tomato wedges tightly but not so tight you squish the tomato.

5. Once brine comes to a boil take it off the stove and stir for a minute.

6. Place the canning funnel on your first jar and ladle in brine leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar). Fill all jars this way.

7. With a damp cloth or paper towel wipe the rim of each jar.

8. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.

9. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

10. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

11. Put lid on and process jars for 10 minutes.

12. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel to cool overnight.

13. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Quick Fridge Pickle Version:

Follow all instructions above from steps 2 to 8, then:

  1. Allow to cool over night on the counter. 

  2. Refrigerate next day. Allow to cure in the fridge for 2-4 weeks for maximum spice diffusion. 

We dare you to make the most bomb BLT you’ve ever had with these gems. We know we can’t stop eating them!

Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!


If you’re interested in volunteering with The Edible Peace Patch Project head over to their site here to see how you can get involved.