Preserving

I was never a fan of mustard pickles as a child so I just stopped eating them. Fast forward to age 51. I LOVE MUSTARD PICKLES NOW. Talk about a change in taste buds lol. So I started working on my own recipe. After many tries I think this is the one. **You need to chop the veggies and place in brine for roughly 12+ hours so you’ll need to do this the evening prior. INGREDIENTS: 14 cups of pickling cucumbers, sliced or chunked 5-6 cups onion, diced (white or yellow) 2 pepper

INGREDIENTS: -2 pounds green beans, washed and trimmed (I also use yellow if that’s all I have) -5 chili peppers, halved length-wise (I like jalapeños) -5 sprigs fresh dill -5 cloves garlic -3 tsp dill seed -3 tsp whole coriander -1/4 tsp hot pepper flakes (optIona) -3 cups white vinegar -3 cups water -1/4 cup pickling salt INSTRUCTIONS: 1. Place your pint jars in a canning pot and fill it with water. Bring to a boil to sterilize jars while you prepare the rest of your ingred

I call this sunshine in a bottle. Sweet, boozy sunshine. If you’ve never had a sip of the Italian lemon liqueur known as limoncello, you’re in for a treat. Homemade limoncello completely blows away the store-bought stuff, and it’s super simple to make. While many commercial imports tend to be too sweet, homemade limoncello can be made as strong or as mild as you wish. Let it sit a while to age into a bright, smooth sipper, and your concoction could rival some of the finest in