Tuesday, September 23, 2014

Spicy Mixed Veggie Relish

Look at all that veggie goodness! pickling cukes, carrots, celery, onion red and green bells and roasted peppers all soaking up a delicious syrup of sweetness and spices. 
As usual I didn't follow the recipe, mostly due to lack of all the right veggies, but hey, I had surplus of things that needed to be used so it's all good. I doubt that anyone will be picking the relish apart....lol.

I used brown and white sugar and a combo of cider and white vinegar and added a pinch of cloves to bring the flavor level up and wow, it's good! (I'm practicing showing confidence. How am I doing?)

With all that being said, I will share the recipe I found and my changes. Either way, I think this recipe is a winner for hotdogs, burgers pulled pork sandwiches, tuna or potato salad. Anyone else getting hungry?

Spicy Mixed Veggie Relish


For the Relish:
  • 8 large cucumbers, peeled, seeded and diced (about 2 quarts diced) (I used pickling cukes and minced celery, about half and half)
  • 2 cups of chopped onion
  • 3 green bell peppers, chopped ( didn't have all the peppers I needed so I minced some carrots to make up the difference.)
  • 3 red bell peppers, chopped
  • 1 large can of pimento, drained and chopped, optional ( I didn't have this on hand but had some Anaheim peppers, 6 to be exact, that I roasted, peeled and minced)
  • 2 tablespoons of kosher salt
  • All told you should have about 3 quarts of finely chopped veggies.
For the Syrup:
  • 1 quart of white or cider vinegar (I did half and half)
  • 4 cups of granulated sugar (I used 1 1/2 c white sugar and 2 1/2 c dark brown sugar)
  • 2 teaspoons of finely minced garlic
  • 2 tablespoons of mustard seed
  • 2 tablespoons of celery seed
  • 1/2 teaspoon of turmeric
  • 1/4 teaspoon of red pepper flakes, or to taste, optional (I used 1/2 t. )

In a large glass or plastic bowl, mix together the cucumbers, onion and peppers; toss to mix well. Add salt, stir, cover and refrigerate; let stand 6 hours or overnight, stirring occasionally. Drain well, but do not rinse.

In a large pot, mix together the vinegar, sugar, garlic, mustard seed, celery seed, and turmeric. Bring to a boil, stirring regularly until sugar is dissolved. Add in the drained vegetables and red pepper flakes, if using, return to a boil, reduce to medium and simmer for 30 minutes. Use a slotted spoon to transfer relish into sterilized jars and top off with syrup. Seal, refrigerate, or process for canning. Makes about 6 pints.

To Process for Canning: Sterilize jar and lids. Prepare a hot water bath. Pack hot pickles and liquid into hot jars, leaving 1/4-inch headspace.  Remove air bubbles. Add lids and rings and process for 15 minutes in a boiling-water canner.

Monday, September 22, 2014

Multi Grain Rye Bread for Autumn

Look at all that whole grain goodness, side by side with rich molasses and yummy sweet honey! Flaxseed meal, corn meal and whole oats were the start of what turned out to be a great bread for sandwiches as well as a great dunking bread for soup.
 The not so secret ingredient is rye flour, which rounds out the flavor in this dense but soft and filling bread.

I experimented by using coconut oil in place of canola oil. I always cut my oil measurement in half by adding applesauce, which has pectin that helps the dough rise and be soft and moist. This recipe will make two, and if you need to you can freeze one for later. 

Multi Grain Rye Bread

2 1/2 c. potato water, or tap water warmed up to about 100 degrees
2 T. yeast
1 c whole oats
1/4 c each corn meal, flaxseed meal and honey
3 T each coconut oil, applesauce, and molasses ( you can use 1/3 c oil in place of coconut oil and applesauce)
1 1/2 t. salt 
2 c rye flour
3 c each whole wheat and white flour

In a large bowl combine the warm water, yeast, oats, cornmeal, flaxseed meal, honey and molasses. Stir lightly and let sit for about 5 minutes, until the yeast starts to foam. 
Add the coconut oil, applesauce, molasses, salt and rye flour. Stir and then add 1 cup each of the whole wheat and white flour.  Stir again and then add the rest of the flour a half of a cup at a time, kneading as you go, until you get a nice smooth dough, about 10 minutes. Place back in the large bowl and then let rise until double in bulk. Punch down and form into two loaves. Place into large bread pans and let rise again until about an inch above the edge of the pans. Bake for 35 minutes at 375 degrees. Enjoy!