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.
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
ADD TO EACH PINT
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:
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.