Welcome!

Hi and thank you for visiting my blog. My name is Tina, I am 42 years old and married to a wonderful man named Robert. I live in the Cleveland, Ohio area with my husband and our two pugs, Koko and Lucy and a special kitty, named Trixie.

I am of Italian decent and love to cook not just for my family but for everyone! I have a lot of weeknight dinner guest and try to keep it casual but delicious! My Mom passed away a few years ago and was my great teacher.

In 2012 I have changed the way I eat. A real lifestyle change to be healthier, eat a nutrient dense diet and remove all processed foods, refined flours and sugars from our diet. I do cook a lot healthier than my Mom did and do a lot more vegetarian meals, poultry and fish. I'm trying to find a way to keep the traditions of family, friends and good food in my house always.

I plan to post my weekly menus, update with new recipes, health information and articles and how to eat mostly organic in an economical way. I will also periodically post personal updates of my journey to regain health and hope.

Tuesday, August 28, 2007

Pickle Time!

As part of my efforts to "Eat Local, Think Global" I decided that this would be the year I learned to can products. Last year I made bread and butter refridgerator pickles but it took up so much room that it made it a burden. Instead of buying pickles that have been shipped across the country by train and truck, I made my own in re-usable jars. The recipe is from Mrs. Miller's Amish Cook Book, it is from 1973 and has no publishing information included. It was surprisingly easy, fun and I can't wait to taste these. Not including the jars, the cost for these pickles is about $1.00/pint so this is very economical as well.

Bread & Butter Pickles
Yields 8 Pints

5 lbs small pickling cucumbers, cleaned and sliced
2 large onions sliced thin
1 sweet red bell pepper sliced thin
2 Tbsp. pickling salt
4 cups white vinegar
4 cups granulated sugar
2 Tbsp. mustard seeds
1 Tbsp. black peppercorns
1 tsp. celery seed
2 tsp. turmeric

1) Combine pickling salt, vinegar, sugar, mustard seeds, peppercorns, celery seed and turmeric in a large sauce pan and bring to a boil.
2) Place cucumber, onion and pepper into 8 sterilized pint jars, packed tightly.
3) Pour in hot liquid over vegetables (leave 1/2 inch head space) and remove air bubbles.
4) Process jars in water bath for 5 minutes.

1 comment:

Beth G. said...

I LOVE pickles! How fun to make your own, can't wait to hear how they turn out~ yum!