Pickled Jalapeño Rings

Pickling peppers is a great way to use an over abundance from your garden during peak season or when you find a great deal at the farmer's market. Pickling also gives jalapeño peppers that wonderful pickled taste. It's extremely easy and very affordable especially if you already own the jars!

This recipe is for one quart of pickled jalapeños. Adjust the following recipe according to how many quart or pint jars you wish to fill.

Ingredients:

10 or more fresh whole Jalapeño Peppers

1/2 Large Purple Onion thinly sliced

2 pods fresh Garlic

1 tbsp. Mustard Seed

1 tbsp. Dill Seed

1 tbsp. Salt

4 cups (approx) Apple Cider Vinegar

Directions:

Wash peppers and cut ends off. Slice peppers about a quarter of an inch thick into rings, leave the seeds if you want a little extra heat. 

Thinly slice the purple onion and add a shallow layer to the bottom of the jar. 

Add a layer of jalapeño rings on top of the onions and continue the pattern. (We usually layer the onions in three layers.) Add pods of garlic at about half full.

Once jar is full, add all spices minus salt to the top of the mixture in the jar. Bring apple cider vinegar to a boil, add salt and pour over the mixture in the jar until jar is full. 

Tightly place the lid and ring and wait for the pop, (sealed). Once cooled place jars in a dark cool area.  After 2-3 weeks peppers are pickled and ready to serve! 

(If using pint jars cut all spices in half from one tablespoon to one teaspoon)

Rosemary Bread Stuffing

Ingredients:

2 Celery Stalks finely chopped

2/3 cup of Chicken Broth
1/2 cup sliced baby Portabello Mushrooms

2 tbsp butter

1/4 tsp. Garlic Powder

3/4 tsp. Paprika

1/4 tsp. Rubbed Sage

1/8 tsp. (A dash) of Nutmeg Powder

1 tsp dried Parsley

1 tsp. Sea Salt

1/4 tsp. Crushed Red Pepper

1/8 tsp. Cumin

8 slices of loaf bread toasted and cubed into 1/2 inch pieces

Finely chopped Celery Leaves from one large head of Celery
3 sprigs of fresh Rosemary, leaves stripped and finely chopped

Directions:

Preheat a large skillet on medium heat, melt butter and add all ingredients except chicken stock and bread pieces. Cook the saucy mixture for 5-7 minutes or until celery is fork tender. Add chicken broth and allow mixture to reduce slightly, approximately 3-5 minutes. Add bread pieces cover and remove from heat, allow to sit 5 minutes. Stir and cover, allow to sit an additional 5 minutes. Ready to serve or use as a stuffing for pork or chicken. Serves 4 as a side dish or 4-6 if using as a stuffing.