Delicio Recipe List

This month the Food in Jars Mastery Challenge was Quick Pickles. Quick pickles are also known as refrigerator pickles. They are simply vegetables that are pickled in a vinegar, water, and salt (sometimes sugar) solution and stored in the refrigerator.  Quick pickling is also a brilliant solution for preserving a variety of vegetables from the market or your own garden. Quick pickling doesn't require canning or a bushel of vegetables. Best of all, you can adapt this simple formula for any fresh vegetables; try a mixture of vinegars and spices for a truly custom pickle pleasure. Preparing Vegetables for Pickling Thinly slice:  cucumbers, summer squash, radishes and red onion Cut into spears:  carrots or cucumbers Peel:  carrots Blanch:  green beans (optional, but helps preserve their color) Brine Basics For quick pickles, a basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference. Any basic vinegar is game � white vinegar...

My Mama loved Pepper Jelly! I remember her having the green jelly in the little jars. She would get Ritz Crackers and smear them with cream cheese and Pepper Jelly! I bet she would have eaten this stuff up!!! 4 cups Red Onion, finely chopped 1 1/2 cups Apple Cider Vinegar 1/2 cup Red Wine Vinegar 1 pkg (1.75 oz) fruit pectin 1/2 teaspoon dried Basil 1/2 teaspoon black pepper 4 cups sugar 3/4 cup dark brown sugar, firmly packed In a large pot, combine all ingredients EXCEPT the sugars. Bring to a rolling boil. Add sugars. Stirring constantly, bring to a rolling boil again and boil 1 minute. Remove from heat and skim off any foam that may have formed. Spoon jam into heat resistant jars and cool to room temperature. Store in the refrigerator. You can also use a water bath and can the jam to store it in your pantry!

I know many of you have seen me mention PBC on my Facebook page. Most of you know that that's my home church, Pinewood Baptist Church, and I feed our Wednesday Night Supper crowd. We have recently grown to a group of about 75 or so. This past Saturday, the youth put on a Sweethearts Banquet, serving Steak/Chicken, Baked Potatoes, Salad and Desserts. When I got to the kitchen today, there was all kinds of leftovers in the frig. There was broccoli, cauliflower and red onions left over from the salads... already cut up and ready to go! I tossed them with enough oil and melted butter to coat them and sprinkled them with salt, pepper and garlic powder. I spread them out on a cookie sheet and roasted them at 425 degrees, until they were nice and caramelized!  Before... After Roasting!