It’s a good day, tater….

Today has started out as a great day.  First and foremost (after many attempts) Mike got that leak in the roof fixed!  Thunderstorms rolled through last night with some pretty  heavy rains and not a drip in sight.  What an enormous relief for all of us.

I have been working quite a bit on some new jewelry creations.  Created some really pretty vintage key necklaces plus some cute cha-cha bracelets that are just loaded with all kinds of color.

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The blackberries are really abundant right now.  The kids and I can pick a pint one day and then go out 2 days later to get another pint.  The plan (so far) is to make some apple / blackberry butter to can so I’ve been freezing everything that we pick.

The in-laws have been very generous by bringing us quite a few different types of veggies.  So, that puts me to work canning and freezing all kinds of yummy things.  I canned a bunch of the dilly beans and had extras so I blanched and froze about 6 quarts for us to eat during the winter. 

With the mix of veggies, I tried out this new recipe.  Supposed to wait about 5 weeks before opening and eating them but we couldn’t wait longer than a day.  They’re awesome!!!  I guess you could use almost any type of veggie you like but we really like this combo.

Hot and Dilly Veggie Mix

6 C. vinegar
3 C. water
2 TB sugar
2 TB Kosher Salt
garlic cloves
dill weed (dried)
onion flakes (dried)
couple of hot jalapeno peppers sliced approx 1/2” thick

Roughly chop the following veggies….enough to stuff about 7 pints full:
green peppers
green beans
zucchini (small, young)
celery (about 4 stalks)
After chopping the zucchini, throw in a bowl and sprinkle with about 1/4 C. of salt and let sit for about 1-2 hrs.  While it is sitting get your jars, lids and brine ready.

After zucchini has been sitting for 1-2 hrs, drain off excess water and rinse well.  Mix with the rest of the veggies.
Pack veggies into clean hot jars with:
1 tsp. dill weed, 5 peppercorns, 1 tsp. onion flakes, 2 cloves garlic and 2 slices of jalapeno.
Pour boiling brine into the jars leaving 1/2” of head-space.

Process 10 minutes in water bath.
Let sit about 5 weeks.
Makes approx 7 pints.


2 thoughts on “It’s a good day, tater….

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