Ingredients, Lunch/Dinner, Vegan

Bread and Butter Refrigerator Pickles

Listen to Episode 67: Refrigerator Pickles

Ingredients:

  • 2 lbs cucumbers
  • 1 c sweet onions, very thinly sliced
  • 2 c distilled white vinegar
  • 1 c sugar
  • 2 Tbs pickling spice
  • 1 Tbs pickling salt

Directions:

  • Wash and slice the cucumbers and onions.
  • In a large pot, combine vinegar, sugar, pickling spice, and pickling salt. Bring to a boil, make sure sugar and salt are dissolved.
  • Turn heat down and let cool 3 minutes.
  • Arrange 3 pint jars on counter and put 1/3 c sweet onions in each jar, layering with cucumbers. Pack firmly.
  • Pour the brine into the jar, leaving approximately 1/2 inch headspace. Tap jars gently on countertop to dislodge any trapped air bubbles.
  • Apply lids and let jars cool. When room temperature, place jars in refrigerator. Let sit at least 48 hours before eating.
Ingredients, Lunch/Dinner, Vegan

Garlic Dill Refrigerator Pickles

Listen to Episode 67: Refrigerator Pickles

Ingredients:

  • 2 lbs cucumbers
  • 1 1/2 c apple cider vinegar
  • 1 1/2 c water
  • 2 Tbs pickling salt
  • 6 garlic cloves, peeled
  • 3/4 tsp crushed red pepper
  • 3 tsp dill seed
  • 1 1/2 tsp black peppercorns

Directions:

  • Wash and slice the cucumbers.
  • In a large pot, combine vinegar, water, and pickling salt. Bring to a simmer.
  • Arrange 3 pint jars on counter and put 1/4 tsp crushed red pepper, 1 tsp dill seed, 1/2 tsp black peppercorns, and 2 garlic cloves in each jar.
  • Pack the cucumber slices tightly into the jars.
  • Pour the brine into the jar, leaving approximately 1/2 inch headspace.
  • Tap jars gently on countertop to dislodge any trapped air bubbles.
  • Apply lids and let jars cool. When room temperature, place jars in refrigerator. Let sit at least 48 hours before eating.
Ingredients, Lunch/Dinner

Rendered Butter

Listen to Episode 65: Rendered Butter

Ingredients:

  • 1 lb butter, salted or unsalted

Directions:

  • Slowly melt the butter in a pan over low heat.
  • Skim off the solids that form on the surface, then set the butter aside to allow any other solids to sink to the bottom.
  • Carefully pour the rendered butter off and into a clean jar.
  • Skim off any remaining butter solids. The solids can be composted or thrown away.
  • 1 lb butter makes about 3/4 c of rendered butter. You can store in a sealed jar on the counter or in the refrigerator.
Breakfast, Ingredients, Vegan

Strawberry Jam

Listen to Episode 15: Strawberry Jam

Ingredients:

  • 6 c strawberries, cleaned & cut up
  • 6 c sugar

Directions:

  • Combine berries and 3 cups of sugar in heavy-bottomed pot. Set heat at medium.
  • Cook slowly while sugar dissolves, stirring. Bring to boil and boil 8 minutes, stirring constantly. Add remaining sugar.
  • Boil 10 minutes more, stirring contantly. Remove from heat, skim foam.
  • Pour into warmed 8 oz jars, leaving 1/4 in of space at the top. Add lids and rings, seal.