8 to 10cupsfresh zucchini, partially peeled, cut into bite-sized chunks
6mediumsweet onions, peeled and sliced thin
3mixed sweet peppers, sliced thinFor example, red, green and/or orange bell, banana peppers
5mediumcloves of fresh garlic, diced
4 to 5cupssugar, to taste
Wash and prepare vegetables. Place in a large glass bowl. Add salt and gently mix. Cover contents of bowl with ice and set bowl aside for three hours at room temperature.
Drain liquid from vegetables and remove any unmelted ice. Transfer to a large nonreactive stockpot. Set aside, while preparing brine.
For brine. Combine sugar, vinegar, turmeric, celery seed, and mustard seed in a medium, nonreactive saucepan. Bring to boil. Pour hot brine over reserved vegetables. Cover stockpot and let set for two hours.
Prepare sterilized glass jars, lids, and rings and set aside. Fill a large hot bath canner with enough water to adequately cover the pint jars. Bring water to boil.
Place stockpot filled with vegetables and brine on stovetop and bring mixture to boil. Carefully transfer vegetables and brine to warm pint jars. Stir to remove air bubbles. Carefully wipe off rims and add lids and rims. Finger-tighenten rims.
Using canning tongs carefully add jars to canner allowing room between jars. Cover with canner lid and process in boiling water for ten minutes. Water should exceed height of jars by at least an inch.
After ten minutes, turn off the burner. Very carefully use canning tongs to remove hot jars to towel-covered, protected countertop or another flat surface. Jars will be hot and fragile. Keep away from edges, children, and pets. Jars will need to cool for 24 hours before removing rings.
After 24 hours, remove rings and check that each jar has sealed properly. Place any unsealed jars in refrigerator. Open jars should be refrigerated.
This recipe puts the zing in zucchini with just enough spice and tang. Delicious on burgers, hot dogs, cooked pinto beans, and more.
Keyword relish, zucchini
Hot water bath canner and related utensils
6 Half pint jars, lids, and rims
5cupsshredded zucchini(Wash thoroughly. No need to peel.)
1.5cupsred onion, shredded
1 largebell pepper(Use red or yellow pepper for added color)
1large banana pepper
1/2tspground mustard seed
1/2tsprestaurant grind black pepper
1/2 tspcelery seed
1.5cupsapple cider vinegar
Shred zucchini, red onion, bell and banana peppers, and carrot by hand or in a food processor. Place in a large bowl. Add salt, mix well, and cover. Let stand at room temperature for eight to ten hours. Transfer veggies to a colander and rinse thoroughly with water. Strain out as much water as possible and transfer to medium-sized stockpot. Add spices and apple cider vinegar; mix well. Bring to boil, reduce heat, and hold at a gentle boil for 30 minutes, stirring occasionally. Transfer hot mixture to warm, sterilized jars. Add lids and rims. Simmer in a h0t water bath for twenty minutes. Carefully pull jars out of hot water and set on a heat resistant surface. Let rest for twelve to twenty-four hours at room temperature so lids will seal.
4-5 stalkscelery, stringed and diced(Include celery leaves)
1large skinned and peeled sweet onion
1cupshredded or minced carrots
salt, to taste(about 2 teaspoons)
1TbspBetter Than Bouillon, Chicken Flavor
1 pkg.wide egg noodles(gluten free noodles can be used)
Rinse the chicken with cold running water and then place it inside a large stockpot. Fill stockpot with enough water to cover the chicken. Turn heat on high.
Rinse and prepare celery, onion, and carrots. Add chopped celery (including some celery leaves), chopped onion, and minced carrot to stockpot. Add salt to taste.
Cover stockpot and bring liquid to boil. Reduce heat to simmer. Keep pot partially covered, being careful to not let liquid boil over. Cool until chicken is fully cooked, turning occasionally. Be careful not to splash hot liquid.
Let the chicken and stock cool slightly. Carefully move chicken to a large bowl; remove skin and debone. Pull or chop chicken into bitesized pieces and add back to the pot.
Add commercial chicken broth and bouillon to increase quantity of broth. Stir to incorporate. Put stockpot back on heat and reheat to boiling. Add noodles and cook until noodles are tender.
Tip: If you're not planning to use all of the soup at once, cook only enough noodles for each use to avoid having the noodles overly-absorb broth.
By Administration|2023-02-23T13:17:53-05:00February 17th, 2023|Categories: Recipes|Comments Off on Homemade Chicken Noodle Soup
Dixie adds custom spice to her best chicken recipe.
Course Main Course
Keyword fried chicken, Southern
cast iron skillet
1 tspdried ground sage
1 tspdried ground oregano
1tspground black pepper
1 tspsaltmore or less, to taste
1/2tspdried ground ginger
1/4tspdried ground basil
1/8tspground cayennemore or less, to taste
FOR CHICKEN BREADING
1tspchicken seasoning (above)
1/2 cupgeneral purpose flour
1 Tbspyellow corn meal
1lb.chickenUse the kind of chicken you prefer. Bone-in with skin, boneless skinless, white meat, dark meat, tenders, or a combination.
1cupbuttermilkUse the amount of milk it takes to cover chicken.
To make seasoning
Mix spices together. Seal in a glass jar. Use as needed.
To prepare chicken
Wash chicken pieces and soak in buttermilk for several hours or overnight.
To cook chicken
Add cooking oil or shortening to cast iron skillet. You will want to use a good amount of oil—maybe 1/2-inch, depending on the depth of your skillet—but not too much. You're frying not deep-frying. If you chose to use the deep frying method, use the proper tools, which includes a deep fryer.
After oil has heated, add chicken pieces. Some people like to leave a lot of room between pieces, but I've always found that chicken placed single layer in the skillet and reasonably packed will brown better.
By Administration|2023-01-02T22:32:20-05:00February 23rd, 2022|Categories: Recipes|Comments Off on Dixie’s Southern Fried Chicken
Rinse black-eyed peas with water, place into a crockpot and cover with water. Soak overnight.
The following morning, pour off the old water and replace with 4-5 cups fresh water. Turn crockpot to high.
Chop country ham into bitesize pieces. Add to crockpot.
Dice garlic and add to crockpot.
Add ground black pepper to taste to crockpot. There's no need to add salt, because the country ham is salty.
Wash the rosemary sprig and add it to crockpot.
Cover crockpot with lid and turn to high. Cook peas for 5-6 hours. Check for doneness. If peas are tender, turn the crockpot to warm until you're ready to serve your meal. Remove rosemary sprig before serving.
This dish makes a delicious side for fried chicken or pork loin, or it can be make as a meal on its own served with Thunder & Lightning (Green Tomato Relish) and a pan of hot cornbread.
By Administration|2023-01-02T22:33:15-05:00January 2nd, 2022|Categories: Recipes|Comments Off on New Year’s Day Black-Eyed Peas