Thursday, August 28, 2014

Dill Pickles....love them

Once again I am buried  in cucumbers... I love these pickles and this year I grew my own dill heads so I'm excited to use them.
The “head” of dill is the entire seed head of a dill plant it looks like  flower kind of...the sprig is the fern looking part of the plant that grows on the stem. This plant is fun to grow and I love using a sprig of dill to garnish a dish...like deviled eggs, appetizers, and soups. For ideas type in your google search bar garnishing with dill sprigs and have fun!!! 
 
 
 
 


Ingredients:

8 pounds of pickling cucumbers
4 cups white vinegar
11 cups water
2/3 cup of pickling salt
16 cloves of garlic peeled
8 sprigs of fresh dill weed
8 tsp of dill weed and seed
8 dill heads (optional)
peppercorns
mustard seed
1/2 cup sugar (optional)
pickling spices

Directions:

1. Wash cucumbers and place in the sink with cold water and lots of ice cubes. Soak in ice for at least 2 hours but not more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for about 10 minutes.

2. In a large pot over medium high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.

3. Tie Pickling spices in a net and add to the large pot.

4. In each jar, place 2 half-cloves of garlic, one head of dill, one sprig of dill, 1 tsp of dill seed and weed, sprinkles of peppercorns and mustard seeds, then enough cucumbers to fill the jar (about a pound). Then add 2 more garlic halves, fill jars with hot brine. Seal jars, making sure you cleaned the jars rims of any residue.

5. Process sealed jars in a boiling water bath. Process jars for 15 minutes.

6. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep up to 2 years if stored in a cool place.

Wednesday, August 27, 2014

Tomato Jam.....great for appetizers and fantastic on a BLT!!!

My Gardner Guy's Tomato Jam.... 

Crostini with Ricotta and tomato jam or use goat cheese....it is great!!!
 

Use this as a great appetizer to top cheese and crackers, on a bagel. If your like My Gardnerguy right off the spoon is the best!!!

This Tomato Jam has become my secret ingredient in My Gardner Guy"s BLT sandwich I just mix it up with my mayonnaise and It gives the wonderful BLT a gourmet taste....also try the next link for a great dressing...
Wonderful dressing for a BLT Salad....link coming....http://mygardnerguy.blogspot.com/2011/10/simple-twist-on-blt.html

Tomato Jam

6-8 cups small tomatoes (1-2" in diameter skins on seeds in)
2 cups sugar
1 T grated ginger
zest and juice of 2 limes
zest and juice of 1 lemon
6-8 TBS of a strong vinegar
1-2 tsp. red chili flakes....use what looks good to you, optional

Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce to a simmer. Simmer until it looks jammy; expect this to take an hour/ hour and a half and maybe even longer. When jam is ready, remove from heat and fill jars, leaving 1/3 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes. Remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, smile....add it to your pantry collection of good food!!!
On a bagel over cream cheese....breakfast

This makes a wonderful gift...they will come back for more!!!
A dipping sauce...My Gardner Guy's way...

Plenty to put in my pantry....pretty, pretty, pretty..



Those new potatoes will pair up nice with the garden peas!!!

Creamed Garden Potatoes and Peas Recipe We all have comfort foods...this one is mine, My Gardner Guy approves!!! Ingredients 2...