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Food Blogs are full of culinary success stories. Few of us own up to our failures. As you know I’m on a canning kick this summer,but have failed miserably with my confitures. Now my pickles have been exceptional! No jam or jelly I have attempted this year has set properly. Yes I used pectin and still fail. I don’t know about you but the thought of remaking and reprocessing doesn’t appeal to me at all. A peach brown sugar /balsamic jam turned into a lovely glaze for pork and chicken. So not a complete fail. I read one high brow blogger in her air of superiority claim
Pectin was for the timid…
Well color me timid, because if it doesn’t work with pectin, its not going to work for me without pectin. And some fruits need that Pectin push more so than others due to natures genetic makeup.
I find my inspiration to blog from the grocery aisles , travels,dining out, and markets. I saw these ugly yet beautiful Scuppernongs in the new market around the corner. I have always been fascinated with name Scuppernong. It resounds in my mind and I can’t place the origin. Scuppernong are a form of muscadine that’s prevalent in the Southern states, particularly North Carolina. Wines and jellies are common culinary applications . Scuppernongs have thick skins and seeds, but yield plenty of juice. After mashing , cooking , and straining, my beautiful golden jelly did not set. They still sit sealed , as I wonder what to do with them. Perhaps a pate fruit? I hate waste.
I have had some success over the past month. They are proving popular as I give them away to friends.
I love pickled onions. And I love heat. Playing around with various peppers I came up with the this great pickle to use atop sandwiches or serve up with greens. Use your imagination.
Pickled Onions and Peppers
* I’m not exact giving measurements , as that would depend on your batch. But this roughly makes 6 pint jars. Vary your peppers according to taste and heat sensitivity.
- 2 large red onions, sliced
- 2 Habenero Peppers
- 6-7 Serrano
- 2 Cubannelle or other sweet pepper
- 2-3 whole all spice
- 1 teaspoon hot mustard seed
- 4 cloves fresh garlic sliced into slivers
- 1/4 cup Coarse Kosher Salt
- White Vinegar
- Slice your peppers. Leave the seeds in the Serranos, but seed your Cubanelles and Habenerros.
- In a lidded food grade container, place your sliced onions, and peppers.
- Cover with salt and add water to cover.
- Let soak overnight in the refridgerator.
- Drain salt water off the onions and peppers.
- Sterilize jars and lids.
- Heat White Vinegar and all spice to a boil.
- Pack the onions and peppers tightly with some garlic slivers for each jar.
- Pour hot vinegar solution over the vegetables leaving slight head space.
- Cap and Seal.
- Process for 10 minutes in a water bath.
- Let flavors settle in jar for at least 2 days .
This recipe follows the same principle as above. I was walking with my friend Beth last week at the Logan Square Market and knew I had to pickle these babies. I added fresh basil and local Wisconsin garlic to the mix. Pickled whole, they will be beautiful on and Antipasti or relish tray for the heat lover.
Pickled Michigan Cherry Pepper Poppers
* makes 4 pint jars
- 1 pint/punnet of pepper poppers or cherry peppers.
- White Vinegar to cover
- 1/4 cup Kosher Salt
- 2 tablespoons sugar
- Fresh Basil Leaves
- Dried Italian herbs
- 2-3 cloves whole garlic
- Stem and soak whole pepper with seeds intact in salt and water solution.They may float so you can weight down with plate. Soak for 4-6 hours.
- Sterilize jars and lids
- Heat Vinegar , sugar, and dried herbs to a rolling boil.
- Pack whole peppers, basil, and garlic in jars tightly. They may crush a bit and that’s OK.
- Cap and seal.
- Process in water bath for 10 minutes.
- Let set for 2 days in the jar.