Tuesday, July 26, 2011

Bottled Dill Pickles

I found this recipe on All recipes and am excited to try our pickles in a couple of weeks! Its really important to make your pickles the same day that you pick your cucumbers so they are as crunchy as possible! This recipe says it does 7 pints but there was enough of the picking juice to probably do 9 pints if you have more cucumbers.

About 8-10 cucumbers
4 cups water
4 cups distilled white vinegar
3/4 cup white sugar
1/2 cup pickling salt
3 tablespoons pickling spice, wrapped in cheesecloth
Dill seeds
1 -2 bulbs of garlic

Place cucumbers in a large bowl and cover with ice cubes. Let them sit for at least 2 hours but no more than 8.

Place the water, vinegar, sugar, pickling salt, and pickling spice into a saucepan. Bring to boil, then simmer for 15 minutes.


Add 1 clove of garlic into each jar along with 1 tsp dill seeds (or 1 dill head). Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top.

Pour the hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a clean wet rag to remove any food residue. Top with lids, and screw on rings.


Process in water bath for 20 minutes (that's for UT altitude) and wait at least 1 week before opening.

Raspberry Pretzel Jello Salad

While my Mom was sick her friend Suzie made our family the most delicious Jello salad ever! You can use different fruit flavors but I like raspberry the best. Be sure to start this recipe early so you have time to let the layers cool.

Crust:
2 cups crushed pretzels
2/3 cup nuts pecans (optional - they are really yummy in the crust but since Caleb is allergic to nuts we don't do them)
3 Tablespoons sugar
3/4 cup butter

Crush the pretzels into small pieces. Mix together with sugar and butter. Press into the bottom of a 9x13 pan and bake for 10 minutes at 350. Let this cool for about 10 minutes before adding the next layer.

Cream Cheese Layer
8z cream cheese
1 cup sugar
1 pt whipping cream, whipped

Mix the cream cheese and sugar and fold in the whipping cream. Layer on top of crust and refrigerate until this layer is set and cooled.

Jello Layer
1 pkg frozen raspberries, thawed
1 large raspberry jello mix
2 cups boiling water

Combine boiling water and jello and mix and add thawed raspberries. Gently ladle over cream cheese layer. Refrigerate until jello is set, at least 3-4 hours.

Enjoy!

Thursday, July 7, 2011

Brazilian Limeade

My friend Valerie made this for us and it became our favorite drink overnight. John recently told me he doesn't like limes but this recipe changed his mind! It seems like it would be too sweet but its actually really refreshing. A perfect summer drink!

5 limes
6 cups water
1 c sugar
6 Tbsp sweet and condensed milk


Juice limes and lightly zest skins into juice. (Most recipes have you grind the entire lime but Valerie told us that it made her batch bitter as time went on. With juicing and only using the zest it does not get bitter).

Mix with water and sugar. Right before serving stir in sweet condensed milk. Serve over ice.