Taco Pickles

I’m not a big fan of pickles, I found this recipe (http://www.evakolenko.com/eat-this-taco-pickles/) and I’ve made these a couple times now, they are so Good! I’ve made a few alterations, but this recipe is so versatile I’m sure you can make with with whatever you like.

I know I don’t get enough alkaline food, (vinegar, etc.) and A lot of acidic food, (lemon, tomatoes, etc.) so these help balance out the stomach too. Plus a great way to use up some small veggies, We usually can’t go through a whole bunch of radishes right away.

These are not really pickles, but super easy to make and great on lots of things. Obviously, they are great on Tacos, but I also put some on Turkey sandwiches and in a bowl of ramen.

Ingredients

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Taco Pickles

  • Radishes
  • Jalapeno
  • Carrots (these were from our garden so I really wanted to preserve what we could)
  • Celery (I added this because I love celery)
  • Cilantro
  • Apple Cider Vinegar or other vinegar (2 parts)
  • Sugar (1 part)
  • Pinch of Salt

 

 

Process: I thinly sliced up all my veggies and mixed them together in a jar with a seal-able lid.I added the Cilantro on Top with a pinch of salt.

Then I mixed up 2 parts apple cider vinegar (1 cup) with 1 part sugar (1/2 cup). you can bring this to a boil and then let it cool before adding, but I am lazy and can’t figure out the exact amount needed to cover the veggies. (You can see in the picture the amount was not enough. Anyways I stirred until dissolved, and added. then I made another batch of vinegar and sugar. (I also ran out of Apple Cider vinegar so I used plain distilled vinegar to reach the proper amount), Once it was dissolved again, I added it to the jar and stuck it in the Fridge.

It should be ready to eat by tomorrow on some tacos!

Blueberry Season! Celebrating with simple Blueberry syrup

There was recently a sale of Blueberries and we got 5 lbs! Blue berries and Jesse’s (my husband) favorite berry. We froze a bunch of the right away to add to pancakes, muffins, etc. I wanted to make something a little bit more special so I tried out this Blueberry syrup. It was super quick and delicious.

We had it on Waffles the next day.

Blueberry Syrup
2 cups Blueberries
1 cup Sugar
1/3 cup water
1 TBSP Lemon Juice
1/2 tsp Cinnamon (ground)

Directions: Combine all ingredients in saucepan. Bring to a Boil, then simmer for 10 minutes (or until fruit is tender). Some of the blueberries were still whole so we mashed them up then pressed it through a strainer.

Funneled it into an old jar. Yum yum yum!

Recipe inspired by the Complete Book of Small-Batch Preserving

I really like this book. Small-Batches are perfect for me and Jesse, we don’t need 80 jars of anything since it’s just the two of us. Plus, we can try out many more recipes!