Well, I have been a busy little bee this year, preserving everything I can get my hands on. I have made salsa, relishes, mustard, caramelized onions and pickled beets. When I made the pickled beets the kitchen looked as though a chainsaw massacre had taken place, but they were so delicious it was worth the mess.
Preserving conjures up images of grandmothers and church bake sales. It really is a dying art, especially among my generation. I think people are under the impression that it will be really scary and complicated, and it really isn't. That isn't to say that it isn't hard work, because it sure can be. The best part of the whole process is that you actually have something to show for all of your hard work.
Bell Pepper Relish - I made a batch of this and my husband loved it so much that we ended up making another double batch, sharing the chopping duties. It is awesome in sandwiches, burgers, scrambled eggs, tuna salad, tartar sauce, cooked meats, pretty much anything you can think of.
Bell Pepper Relish
( adapted from Small-Batch Preserving)
4 sweet green peppers, chopped
4 sweet red peppers, chopped
4 medium onions, finely chopped
1 cup white vinegar, divided
1 cup granulated sugar
1 tsp pickling salt
Combine pepper, onions and 3/4 cup boiling water in a large stainless steel pot. Let stand 5 minutes.
Drain vegetables and return to saucepan.. Stir in 1/3 cup each vinegar and water. Bring to a boil, cover and reduce heat, simmer for 5 minutes.
Drain vegetables and return to pan. Heat remaining 2/3 cup vinegar, sugar and salt in a small pan, until sugar is dissolved. Add to vegetables and return mixture to a boil. Boil gently, uncovered, for 25 minutes or until liquid is reduced.
Ladle relish into hot, sterilized jars to within 1/2 inch of rim. Process using standard processing instructions.
Makes 4- 250ml. (1/2 pint) jars
Balsamic Red Wine Caramelized Onions- This would be amazing on a burger, steak or spooned over warm brie and spread on toasted baguette slices.
Balsamic-Red Wine Caramelized Onions
(adapted from Small-Batch Preserving)
2 large red onions, peeled
1/4 cup firmly packed brown sugar
1 cup dry red wine
3 Tbsp balsamic vinegar
salt and pepper
This stuff is so good I have already made 4 batches of it in the last couple of days.
Slice onions thinly. Combine onions and sugar in a heavy non-stick skillet. Cook, over medium heat until onions start to get softened and golden, about 25 min.
Add wine and balsamic. Bring to a boil, reduce heat to medium- low and cook until most of the liquid has evaporated, stirring frequently.
Season to taste with salt and pepper. Spoon into clean jars . Will keep for three weeks in the fridge, or process using traditional water bath method.
Makes 2 -250ml( 1/2 pint). jars
Tags: Canning, Edible Gifts